Pedigree	The Goldings are the traditional Old English hop. Developed by clonal selection from 1790 on starting from Canterbury Whitebine
Maturity	Early mid and late maturing sub-varieties exist
Yield	1,500 - 1,800 kg./ha or 1,350 - 1,600 lb./ac.
Growth Habit	Ranges from vigorous growth types to less strong forms.
Disease Reaction	Sensitive to downy mildew. As a group the Goldings are unique in their high level of sensitivity to Hop Mosaic Virus.
Pickability	No major problems
Drying/Baling	Tendency to shatter especially if too dry.
Cone Structure	Fairly loose and lax, medium to large in size.
Quality Luplin Quite small amounts, pale yellow in color Aroma Gentle, fragrant, and pleasant Alpha Acids 4.0 - 5.5% w/w Beta Acids 2.0 - 3.5% w/w Co-Humulone 20 - 25% of alpha acids Storageability 65 - 80% of alpha acids remaining after six (6) months at 20º C. Total Oil 0.6 - 1.0 mls/100 grams Myrcene 20 - 26% of whole oil Humulene 42 - 48% of whole oil Caryphyllene 12 - 16% of whole oil Farnesene <1% of whole oil
General Trade Perception	The classic English Ale hop which has been used extensively in kettle hopping and for dry hopping.
Possible Substitutions	U.S. Golding, Whitbred's Golding Variety, UK Progress
Beer Styles	All English style Ales, ESB, Bitter
Other Information	Traded as East-Kent Goldings if grown in East Kent, Kent Goldings if grown in mid-Kent, and Goldings if grown elsewhere.