Omega
Alpha acid
9–10%
Beta acid
3–4%
Total oil
-
United Kingdom
Golding
Alpha acid
4–6%
Beta acid
2–3%
Total oil
0.4–1 mL
United States
Key differences
When to pick Omega
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
When to pick Golding
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Omega
-
Only in Golding
FloralDelicateSweet
Property
| Property | Omega | Golding |
|---|---|---|
| Alpha acid | 9–10% | 4–6% |
| Beta acid | 3–4% | 2–3% |
| Co-humulone | 29% | 20% |
| Total oil | - | 0.4–1 mL |
| Myrcene | 52–54% | 25–35% |
| Humulene | 16–18% | 35–45% |
| Caryophyllene | 4–6% | 13–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | United Kingdom | United States |
| Purpose | Aroma | Aroma |
Styrian Golding