JungavsStyrian Golding
Junga (bittering) and Styrian Golding (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Styrian Golding
Alpha acid
3.5–6.5%
Beta acid
2.5–3.5%
Total oil
0.5–1 mL
Slovenia
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
When to pick Styrian Golding
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
EarthySpicy
Only in Junga
FruityGrapefruitBlack currant
Only in Styrian Golding
ResinSweetNoble
Property
| Property | Junga | Styrian Golding |
|---|---|---|
| Alpha acid | 10–14% | 3.5–6.5% |
| Beta acid | 5–8% | 2.5–3.5% |
| Co-humulone | 29–34% | 25–30% |
| Total oil | 1.5–2.6 mL | 0.5–1 mL |
| Myrcene | - | 27–33% |
| Humulene | - | 34–38% |
| Caryophyllene | - | 9–11% |
| Farnesene | - | 2–5% |
| Origin | Poland | Slovenia |
| Purpose | Bittering | Aroma |
Fuggle
Galena