GoldingvsYakima Cluster
Golding (aroma) and Yakima Cluster (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Golding
Alpha acid
4–6%
Beta acid
2–3%
Total oil
0.4–1 mL
United States
Yakima Cluster
Alpha acid
4.4–9.8%
Beta acid
3–6.1%
Total oil
0.24–0.9 mL
United States
Key differences
When to pick Golding
- Aroma-focused - ideal for dry hopping
When to pick Yakima Cluster
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
FloralSweet
Only in Golding
Delicate
Only in Yakima Cluster
EarthyFruity
Property
| Property | Golding | Yakima Cluster |
|---|---|---|
| Alpha acid | 4–6% | 4.4–9.8% |
| Beta acid | 2–3% | 3–6.1% |
| Co-humulone | 20% | 39–42% |
| Total oil | 0.4–1 mL | 0.24–0.9 mL |
| Myrcene | 25–35% | 45–55% |
| Humulene | 35–45% | 17–19% |
| Caryophyllene | 13–16% | 6–7% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |
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