Brewers Gold is the Baroness of North American hops.  Born in 1919 at Wye College in England, she is the progeny of a wild Manitoba hop (BB1) with an open pollination.  Being of North American decent Brewers Gold is extremely hardy in Wisconsin and must be considered representative of WI character.

Bittering skill level: MODERATE
Aroma skill level: HIGH


Brewer’s Gold can provide substantial bittering without becoming astringent or aggressively bitter on the finish.  It has plenty of flavor to balance very malt forward recipes while maintaining it’s own identity in beers like cream/milk stouts, porters, browns, and reds.  Very well suited for use with English bitter styles.


Brewer’s Gold is uniquely suited to dry hopping but is mostly forgotten for more aggressive varieties.  Having a balance of honey/floral and herbal spicy it mates well with most beers but shines in lighter bodied beers like wits, kolsch, ambers, reds, and martzen styles.

Alpha Acid

5.5% to 8.0%
Wisconsin average 6.9% (7 year average)

Beta Acid

2.3 to 5.4%
Wisconsin average 3.5% (7 year average)

Oil Content

1. 8 ml/100gm
Wisconsin average >2.2 ml/100gm (7 year average)

Oil Breakdown

Myrcene ~ 40%
Humulene ~ 35%
Caryophyllene ~ 35%
Farnesene ~ trace

Hot Side Aroma Profile

Expect traditional hoppy, herbal, and slightly dank aroma when added on the hot side up to knock-out as both humulene and caryophyllene (sesquiterpenes) require oxidation on the hot side to be aromatic.  Myrcene will mostly volatilize on the hot side thereby diminishing any floral, sweet aroma even when added at knockout.

Pairs Well With

CTZ, Simcoe, Nugget, Cascade, Chinook, Galena


High sesquiterpene content can overpower Noble varieties on the hot side.  Must have a  strong partner with high aromatics to be balanced.

Cool Side Aroma Profile

Whirlpool additions will attenuate the powerful sesquiterpenes while improving the Myrcene aromatics.  Dry hopping will produce strong honey – like aroma mixed with subtle herb and some spiciness.  Long term resting on dry hops will produce and more pronounced rustic hop character and diminish the more floral attributes but not as much as in a hot addition.

Pairs Well With

Mt. Hood, Liberty, Crystal, Galena, Tettnanger, Sterling, Cascade, Centennial, Nobles.


Avoid any overbearing varieties that tend to be extremely pungent like CTZ, Simcoe, Amarillo, Citra, etc. Choose partners with complimenting major tones to amplify the rich honey and spice.