NewportvsStyrian Golding
Newport (bittering) and Styrian Golding (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Newport
Alpha acid
10.5–17%
Beta acid
5.5–9.1%
Total oil
1.3–3.6 mL
United States
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 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 Styrian Golding
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Earthy
Only in Newport
WineBalsamicCitrus
Only in Styrian Golding
SpicyResinSweetNoble
Property
| Property | Newport | Styrian Golding |
|---|---|---|
| Alpha acid | 10.5–17% | 3.5–6.5% |
| Beta acid | 5.5–9.1% | 2.5–3.5% |
| Co-humulone | 36–38% | 25–30% |
| Total oil | 1.3–3.6 mL | 0.5–1 mL |
| Myrcene | 45–55% | 27–33% |
| Humulene | 15–20% | 34–38% |
| Caryophyllene | 7–11% | 9–11% |
| Farnesene | 0–1% | 2–5% |
| Origin | United States | Slovenia |
| Purpose | Bittering | Aroma |
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