Styrian GoldingvsYakima Cluster
Styrian Golding (aroma) and Yakima Cluster (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
Yakima Cluster
Alpha acid
4.4–9.8%
Beta acid
3–6.1%
Total oil
0.24–0.9 mL
United States
Key differences
When to pick Styrian Golding
- Aroma-focused - ideal for dry hopping
When to pick Yakima Cluster
- 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
Shared aromas
EarthySweet
Only in Styrian Golding
SpicyResinNoble
Only in Yakima Cluster
FloralFruity
Property
| Property | Styrian Golding | Yakima Cluster |
|---|---|---|
| Alpha acid | 3.5–6.5% | 4.4–9.8% |
| Beta acid | 2.5–3.5% | 3–6.1% |
| Co-humulone | 25–30% | 39–42% |
| Total oil | 0.5–1 mL | 0.24–0.9 mL |
| Myrcene | 27–33% | 45–55% |
| Humulene | 34–38% | 17–19% |
| Caryophyllene | 9–11% | 6–7% |
| Farnesene | 2–5% | 0–1% |
| Origin | Slovenia | United States |
| Purpose | Aroma | Bittering |
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