The Oxford Companion to Beer definition of
Whitbread Golding Variety (hop)
Whitbread Golding Variety (Hop) is an English hop with a traditional lineage. It dates from 1911, when it was derived from a seedling of an old hop variety called Bate’s Brewers. It takes its name from its place of origin, which was then a farm owned by the Whitbread Brewery, in Kent, UK. It is also known as Whitbread’s Golding or WGV. Despite its name, neither Whitbread Golding Variety nor its parent Bate’s Brewer is a true Golding hop. See golding (hop). In the brewhouse, WGV can be used as an all-purpose aroma variety. It has a mild, clean bitterness as well as a sweet, fruity flavor that is more intense than that of true Golding varieties. Its primary use nowadays is in English-style ales, and it may be substituted with Fuggle, Stryian Golding, or East Kent Golding. See east kent golding (hop), fuggle (hop), and styrian golding (hop). WGV matures in mid-season and yields a modest 1,350 to 1,450 kg/ha (1,204 to 1,294 lb/acre). Its main advantage over true Golding is its resistance to verticillium wilt. It is, however, susceptible to downy and powdery mildew. WGV has a moderate alpha acid rating of 5% to 7.5%, with a rather high cohumulone fraction of 33% to 35%. Its beta acid rating is a low 2% to 2.7%. As for essential oils, myrcene accounts for 27%, humulene 42%, caryophyllene 13%, and farnesene 2.1%.
De Keukeleire, J., G. Ooms, A. Heyerick, I. Roldan-Ruiz, E. Van Bockstaele, and D. De Keukeleire. Formation and accumulation of α-acids, β-acids, desmethylxanthohumol, and xanthohumol during flowering of hops (Humulus lupulus L.). Journal of Agricultural and Food Chemistry 51 (2003): 4436–41.