is a traditional English hop that was first released for commercial cultivation more than a century ago, but it has been famous among brewers since the 1790s. It is named after the grower who developed it. Varieties of this hop are legion and have gone by the names Cobbs, Amos’ Early Bird, Eastwell, Bramling, Canterbury Whitebine, and Mathon. Golding is grown primarily in the counties of Herefordshire, Worcestershire, and East Kent. It is prized primarily for its aroma, but it can be used for bittering as well. It also makes an excellent hop for dry hopping. Like most of the English hop varieties, Golding exhibits earthy notes as well as a slight spiciness in the aroma. The Golding hop, along with its offshoot East Kent Golding and the princely Fuggle, when married to a full-flavored British barley such as Maris Otter, has set the standard for an unmistakable, classic English ale flavor. Alpha acids in Golding may range from 4% to 7.0% and beta acids from 2% to 2.8%; the average cohumulone content may be about 28%. Humulene averages 45%. In the United States, Golding has been planted from Canterbury Golding stock, with some success, since 1995, but the characteristic English earthiness diminished and the hop’s fruitiness increased. Golding is sensitive to various fungal infections, including downy and powdery mildew as well as verticillium wilt. Despite these drawbacks, Golding acreage has increased because of demand. Golding produces moderate average yields of almost 1,675 kg/ha (roughly 1,500 lb/acre). Depending on growing conditions, it can reach maturity anywhere from early to late in the season and stores well.