“Kent, England,” in this entry it states “At its height in the 1870s, hop cultivation claimed more than 31,000 ha (77,000 acres) of the county.” According to “Hops” by AH Burgess of Wye College “English hop acreage reached its peak of 71,789 acres in 1878”.
“Kent Golding (hop)” at page 513 states: “The Golding is named after a farmer from Canterbury named Golding …” The Mr Golding who gave his name to the Golding hop, according to William Marshall, writing in 1798, came from “the Malling district”, which is close to Maidstone, and nearly 30 miles from Canterbury. Golding hop growers in Mid-Kent include the hybrid variety Early Choice as a Golding hop, whereas growers in East Kent use traditional Goldings varieties, see for example here. Some hops sold as Styrian Golding are derived from the Fuggle hop but some are from a modern hop breeding programme, see for example here.
“kilning” this entry is only about the kilning of germinated barley, yet hops are also dried in kilns.
“Knaust, Heinrich” is an important Renaissance poet and scholar of many skills – including that of beer writer – whose work is not referenced in the OCB. As noted by Stan Hieronymus at Appellation Beer: His book — Fünff Bucher, von der Göttlichen und Edleen Gabe, der Philosphischen, hochtewren and wunderbaren Kunt Bier zu brawen, first published in 1573 — brought together much of what was understood about brewing at the time. According to Richard Unger in Beer in the Middle Ages he described about 150 beers from Germany in detail. Recently, Knaust has also become symbolic of the tension between an serious approach to knowledge of things related to beer and brewing and the capacity to maintain civility in discussions about things related to beer and brewing. It is expected that “Knaust’s Fate” will become useful slang for the effect suffered by those who fail to manage that tension well. More here.
“Kulmbacher, Germany” on page 523 should be referred to as Kulmbach. The OCB entry also does not mention that Kulmbacher was once a style of beer. An almost black Lager, it was well-known enough to be imitated by brewers elsewhere in Europe, such as Heineken, in the late 1800s.