Newport
Alpha acid
10.5–17%
Beta acid
5.5–9.1%
Total oil
1.3–3.6 mL
United States
Golding
Alpha acid
4–6%
Beta acid
2–3%
Total oil
0.4–1 mL
United States
Key differences
When to pick Newport
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Golding
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Newport
WineBalsamicCitrusEarthy
Only in Golding
FloralDelicateSweet
Property
| Property | Newport | Golding |
|---|---|---|
| Alpha acid | 10.5–17% | 4–6% |
| Beta acid | 5.5–9.1% | 2–3% |
| Co-humulone | 36–38% | 20% |
| Total oil | 1.3–3.6 mL | 0.4–1 mL |
| Myrcene | 45–55% | 25–35% |
| Humulene | 15–20% | 35–45% |
| Caryophyllene | 7–11% | 13–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Bittering | Aroma |
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