MonroevsEast Kent Goldings
Monroe (aroma) and East Kent Goldings (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
East Kent Goldings
Alpha acid
4–6.5%
Beta acid
1.9–3.5%
Total oil
0.4–1 mL
United Kingdom
Key differences
When to pick Monroe
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick East Kent Goldings
- Higher alpha acid - stronger bittering
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Orange
Only in Monroe
MildSmoothStrawberryCherryPlumPassion fruitRaspberryRaspberry
Only in East Kent Goldings
LavenderHoneyLemonThymeGrapefruitFloral
Property
| Property | Monroe | East Kent Goldings |
|---|---|---|
| Alpha acid | 2.5–2.9% | 4–6.5% |
| Beta acid | 6.5–7.5% | 1.9–3.5% |
| Co-humulone | - | 20–32% |
| Total oil | 0.95–1 mL | 0.4–1 mL |
| Myrcene | - | 29–31% |
| Humulene | - | 38–44% |
| Caryophyllene | - | 12–16% |
| Farnesene | - | 0–1% |
| Origin | Germany | United Kingdom |
| Purpose | Aroma | Bittering |
Golding