East Kent Golding is often thought of as the ultimate English hop. Originally grown exclusively in Kent, England and descended from Canterbury Whitebine, it is a century old variety.
It is quite popular in England, but even more popular in Oregon ever since its introduction there in 1994. It has an amazing aroma profile with lavender, spice, honey and notes of thyme. Flavor-wise it is earthy and mildly bittering with a sweet, silky, honey-like taste. East Kent Golding is considered to be the quintessential English hop, long held as one of the island’s favorites.
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General characterisation
"Kent Golding" is a very old variety and comes from Canterbury to England. It was brought onto the market as early as 1790. Its taste can be described as spicy with notes of lavender, honey and thyme. It is particularly popular for ales and pale ales.
Cultivating characteristics
Expectations:
Soil: high, prefers warm, vigorous locations
Water: high
Fertilizer: high
Morphological and phenological characteristics
| Budding and development: |
|
| Growth characteristic and form: |
vigorous growth |
| Umbels and hanging: |
|
| Harvest-time: |
early |
Phytosanitery characteristics
Resistance against deseases and pests:
| Wilt (Verticillium) |
|
| Wrong mildew(Peronospora) |
tolerant |
| Real mildew (Sphaerotheca) |
|
| Grey mold (Botrytis) |
|
| Spider mite (Tetranychus) |
|
| Aphid (Aphis) |
|
Ingredients
| Bitter substances |
|
| α-acids |
4,5 - 6%* |
| β-acids |
2 - 3%* |
| Cohumulon |
27-32 %¹ |
| Colupulon |
%¹ |
| Polyphenole |
|
| Gesamtgehalt |
%* |
| Xanthohumol |
%* |
| Flavourings |
|
| Total oil |
0,4 - 1ml/100g |
| Mycren |
20 - 26%¹ |
| Linalool |
%¹ |
| β-Caryophyllen |
9%¹ |
| Aromadendren |
%¹ |
| Humulen |
35-50 %¹ |
| Farnesen |
<1 %¹ |
| β-Selinen |
%¹ |
| α-Selinen |
%¹ |
*Wei.-% - ¹% relative - ²ml/100g hops
Scoring
Analysis results from brewing trials
| Co-Isohumulon |
mg/l |
| n-Isohumulon |
mg/l |
| Ad-Isohumulon |
mg/l |
| Σ Isohumulone |
mg/l |
| Bittereinheiten |
EBC-BE |
| Iso-Xanthohumol |
mg/l |
| Xanthohumol |
. |
| Linalool |
μg/l |
| Gesamtpolyphenole |
mg/l |
Sensory assessment of "hop aroma in smell"
Sensory assessment of "hop aroma in the stem"
Sensory assessment "bitter"
Brewing suitability
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