Whitbread Golding - 100g
Whitbread Golding enjoys a robust flavour and hoppiness particularly in comparison to other Golding varieties. With its pleasant, fruity, European-style aromatics, it has traditionally been very popular in England and is currently grown extensively for commercial, craft and home brewing use.
When used as an early addition, Whitbread Golding features a sharp and pronounced bitterness. Mid-boil it’s flavour profile tends toward a sweet fruitiness and as an aroma addition, herbal, woody aromas spring to the fore.
First selected in 1911 by hop grower Edward Albert White, it is the result of open pollinated Bate’s Brewer. Its current name however was not coined until after the Whitbread Brewing Company acquired the farm on which it was raised some years later. It also wasn’t until 1953 that the variety was officially released for production.
Hailed as a saviour variety by growers in Kent in the 1950’s, Whitbread Golding’s resistance to Verticillium Wilt helped cement it as an industry favourite after the disease devastated Golding and Fuggle crops in the region at that time.
|Characteristics||Pleasant, fruity, European style aroma|
|Purpose||Bittering & Aroma|
|Alpha Acid Composition||5%-7.5%|
|Beta Acid Composition||2.5%-3.5%|
|Seasonal Maturity||Early to mid|
|Yield Amount||1350-1450 kg/hectare|
|Growth Rate||Moderate to high|
|Resistant to||Tolerant to verticillium wilt|
|Susceptible to||Moderately susceptible to downy mildew|
|Storability||Retains 66% alpha acid after 6 months storage at 20ºC (68ºF)|
|East of Harvest||Hard|
|Total Oil Composition||0.8-1.22 mL/100g|
|Myrcene Oil Composition||24%-27%|
|Humulene Oil Composition||38%-42%|
|Substitutes||Fuggle, East Kent Golding|
|Style Guide||Ale, Pale Ale, Bitter|