Released to the public in 1972, Challenger hops were developed at Wye College from varieties Northern Brewer and German Zattler. It accounted for a significant percentage of the hops grown in the UK during the 1980’s and 1990’s.
Challenger features decent bitterness and a floral aroma and as such are considered fine for bittering or for dry hopping. Its flavor is smooth with balanced floral characteristics, some citrus and a dash of spice.
Aroma: Specific aroma descriptors include cedar, green tea and sweet fruit
Possible substitutions include Northern Brewer or Perle
|Alpha Acid||6.5 - 8.5%|
|Beta Acid||4 - 4.5%|
|Co-humulone||20 - 25%|
1 - 1.7 mL/100g
|Myrcene||30 - 42% of total oil|
9.5 - 9.5% of total oil
< 1.0% of total oil
|Humulene||25 - 25% of total oil|
|Geraniol||0 - 0% of total oil|