Tettnang (US)vsEast Kent Goldings
Tettnang (US) (aroma) and East Kent Goldings (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Tettnang (US)
Alpha acid
2.5–5.5%
Beta acid
3–5%
Total oil
0.5–0.9 mL
United States
East Kent Goldings
Alpha acid
4–6.5%
Beta acid
1.9–3.5%
Total oil
0.4–1 mL
United Kingdom
Key differences
When to pick Tettnang (US)
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick East Kent Goldings
- Higher alpha acid - stronger bittering
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Tettnang (US)
NobleSpicyGrassy
Only in East Kent Goldings
LavenderHoneyLemonThymeOrangeGrapefruitFloral
Property
| Property | Tettnang (US) | East Kent Goldings |
|---|---|---|
| Alpha acid | 2.5–5.5% | 4–6.5% |
| Beta acid | 3–5% | 1.9–3.5% |
| Co-humulone | 20–28% | 20–32% |
| Total oil | 0.5–0.9 mL | 0.4–1 mL |
| Myrcene | 30–45% | 29–31% |
| Humulene | 18–23% | 38–44% |
| Caryophyllene | 6–7% | 12–16% |
| Farnesene | 5–8% | 0–1% |
| Origin | United States | United Kingdom |
| Purpose | Aroma | Bittering |
Spalt