Whitbread Golding

Whitbread Golding enjoys a robust flavor 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 flavor 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 savior variety by growers in Kent in the 1950’s, Whitbread Golding’s resistance to Verticillium Wilt helped cement it as an industry favorite after the disease devastated Golding and Fuggle crops in the region at that time.

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Also Known As WGV, Whitbread, Whitbread Golding Variety
Characteristics Pleasant, fruity, European style aroma
Purpose Bittering & Aroma
Alpha Acid Composition 5%-7.5%
Beta Acid Composition 2.5%-3.5%
Co-Humulone Composition 33%-37%
Country UK
Cone Size Medium
Cone Density Loose
Seasonal Maturity Early to mid
Yield Amount 1350-1450 kg/hectare (1190–1278 lbs/acre)
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)
Ease of Harvest Hard
Total Oil Composition 0.8-1.22 mL/100g
Myrcene Oil Composition 24%-27%
Humulene Oil Composition 38%-42%
Caryophyllene Oil 9%-13%
Farnesene Oil <2.1%
Substitutes Fuggle, East Kent Golding
Style Guide Ale, Pale Ale, Bitter

Where to Buy Whitbread Golding Hops

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