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