Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Golding
Alpha acid
4–6%
Beta acid
2–3%
Total oil
0.4–1 mL
United States
Key differences
When to pick Junga
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
When to pick Golding
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Junga
EarthySpicyFruityGrapefruitBlack currant
Only in Golding
FloralDelicateSweet
Property
| Property | Junga | Golding |
|---|---|---|
| Alpha acid | 10–14% | 4–6% |
| Beta acid | 5–8% | 2–3% |
| Co-humulone | 29–34% | 20% |
| Total oil | 1.5–2.6 mL | 0.4–1 mL |
| Myrcene | - | 25–35% |
| Humulene | - | 35–45% |
| Caryophyllene | - | 13–16% |
| Farnesene | - | 0–1% |
| Origin | Poland | United States |
| Purpose | Bittering | Aroma |
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