is one of the most traditional and popular of all English hops. Kent Golding is cultivated in Mid-Kent, whereas East Kent Golding comes from East Kent. They are both part of the Golding family of closely related hop varieties. See east kent golding (hop), golding (hop). The Golding is named after a farmer from Canterbury named Golding, who first propagated the hop in the late 18th century for its desirable floral aroma and earthy notes, which have come to symbolize the characteristic flavor of English ale. Golding hop varieties, both Kent and East Kent, are a perfect pairing with Fuggle, a hop named after another Kent farmer, who, roughly a century later, cultivated this other English classic there. Styrian Golding, grown mostly in Slovenia and Austria, incidentally, is a Fuggle variety, not a Golding, despite its name.

With an alpha acid range of 4% to 6%, Kent Golding is widely used as flavoring and finishing hop at the middle and end of the boil, as well as for dry hopping. See dry hopping, late hopping. As an old hop variety, it does have drawbacks, particularly its susceptibility to downy mildew and hop mosaic virus. Its loose, mid-size cones should be picked delicately or risk shattering during mid- to late-season maturity. After picking, however, it is well regarded for its fairly high storability.