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Brewers Gold’

– Brewers Gold’ [ Bittering Variety ] Developed: Wye College, Kent, England (1919)
[ Alpha Acid: 5.5-7.8% / Beta Acid: 2.5-3.5% / Co-Humulone Composition: 36-48 / Similar Hops: Bullion + Nugget, Chinook, Galena ]
– Brewers Gold is an English Bittering Variety of Hop, developed in 1934 and gaining recognition in the 1950’s for her use in Ballantine XXX Ale. Brewers Gold is known for having a highly balanced Aroma, with qualities of Floral Fruit and Spicy Berries, in particular, Black Current and Gooseberries. Brewers Gold has relatively low AA levels of 6-8% and Beta Acids ranging from 2.5-4.% imparting Earthen and Grass-like characteristics, following a Mild-Spice, Fruity and Herbaceous notes on the Palate. Developed by Professor Salmon in 1934 at the Wye College, Kent, United Kingdom.