Classic English Ale hop which has been used in kettle and dry hopping. First planted in the US in 1995. Development: Developed by clonal selection from 1790 on, starting from Canterbury Whitebine. Usage: Aroma Aroma: Smooth, delicate, slightly spicy Alpha Acids: 4.0 — 7.0% Beta Acids: 2.0 — 2.8% Co-Humulone: 28 — 32% of alpha acids Total Oil: 0.8—1.0 mls/100g Substitutions: US Golding, Whitbread Golding, UK Progress Typical Beer Styles: All English style Ales, Belgian style Ales
|Hops Format||Pellet Hops|
|Country of Origin||Britain|
Customer ReviewsWrite a review
One of my all time favorite hops! There is just something eartly sweet about them!
These hops are much better than US golding.....much better aroma
They seem to go well with English ales. I made a 5 gallon Maris Otter ESB with an extra 30% of Maris Otter and it was great. Then I made it the regular way and the hops had much more taste impact, so they can be muted by a larger grain bill.
I have tried both the U.S. and the U.K. Golding hops. I prefer the hops from U.K. as they have a nicer aroma/flavor.
Either you love it or you don't but it goes hand in glove with English bitters. I use them for bittering, flavor , and aroma. Recently I've been dry hopping with them and not adding them during the last 2 minutes.