PremiantvsStyrian Golding
Premiant (bittering) and Styrian Golding (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Premiant
Alpha acid
7–9%
Beta acid
3.5–6.5%
Total oil
1–2 mL
Czech Republic
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 Premiant
- 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
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Premiant
Neutral
Only in Styrian Golding
EarthySpicyResinSweetNoble
Property
| Property | Premiant | Styrian Golding |
|---|---|---|
| Alpha acid | 7–9% | 3.5–6.5% |
| Beta acid | 3.5–6.5% | 2.5–3.5% |
| Co-humulone | 18–23% | 25–30% |
| Total oil | 1–2 mL | 0.5–1 mL |
| Myrcene | 35–50% | 27–33% |
| Humulene | 20–40% | 34–38% |
| Caryophyllene | 8–13% | 9–11% |
| Farnesene | 1–3% | 2–5% |
| Origin | Czech Republic | Slovenia |
| Purpose | Bittering | Aroma |
Fuggle
Willamette