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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%
Total Oil
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