Styrian GoldingvsToyomidori
Styrian Golding (aroma) and Toyomidori (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Styrian Golding
Alpha acid
3.5–6.5%
Beta acid
2.5–3.5%
Total oil
0.5–1 mL
Slovenia
Toyomidori
Alpha acid
11–13%
Beta acid
5–6%
Total oil
0.8–1.2 mL
Japan
Key differences
When to pick Styrian Golding
- Aroma-focused - ideal for dry hopping
When to pick Toyomidori
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Styrian Golding
EarthySpicyResinSweetNoble
Only in Toyomidori
MildFruityTobaccoGreen
Property
| Property | Styrian Golding | Toyomidori |
|---|---|---|
| Alpha acid | 3.5–6.5% | 11–13% |
| Beta acid | 2.5–3.5% | 5–6% |
| Co-humulone | 25–30% | 40% |
| Total oil | 0.5–1 mL | 0.8–1.2 mL |
| Myrcene | 27–33% | 58–60% |
| Humulene | 34–38% | 9–12% |
| Caryophyllene | 9–11% | 4–5% |
| Farnesene | 2–5% | 0–1% |
| Origin | Slovenia | Japan |
| Purpose | Aroma | Bittering |
Fuggle
Willamette