Golding
Alpha acid
4–6%
Beta acid
2–3%
Total oil
0.4–1 mL
United States
Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Key differences
When to pick Golding
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
When to pick Wai-iti
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Golding
FloralDelicateSweet
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarinSpicy
Property
| Property | Golding | Wai-iti |
|---|---|---|
| Alpha acid | 4–6% | 2.5–3.5% |
| Beta acid | 2–3% | 4.5–5.5% |
| Co-humulone | 20% | 22–24% |
| Total oil | 0.4–1 mL | 1.4–1.8 mL |
| Myrcene | 25–35% | 2–4% |
| Humulene | 35–45% | 27–29% |
| Caryophyllene | 13–16% | 8–10% |
| Farnesene | 0–1% | 12–14% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Aroma |
Fuggle
Styrian Golding