Yakima ClustervsGolding
Yakima Cluster (bittering) and Golding (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Yakima Cluster
Alpha acid
4.4–9.8%
Beta acid
3–6.1%
Total oil
0.24–0.9 mL
United States
Golding
Alpha acid
4–6%
Beta acid
2–3%
Total oil
0.4–1 mL
United States
Key differences
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
When to pick Golding
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
FloralSweet
Only in Yakima Cluster
EarthyFruity
Only in Golding
Delicate
Property
| Property | Yakima Cluster | Golding |
|---|---|---|
| Alpha acid | 4.4–9.8% | 4–6% |
| Beta acid | 3–6.1% | 2–3% |
| Co-humulone | 39–42% | 20% |
| Total oil | 0.24–0.9 mL | 0.4–1 mL |
| Myrcene | 45–55% | 25–35% |
| Humulene | 17–19% | 35–45% |
| Caryophyllene | 6–7% | 13–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Bittering | Aroma |
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