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.
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Also Known As | Wye Challenger |
Characteristics | |
Purpose | Bittering & Aroma |
Alpha Acid Composition | 6.5%-9% |
Beta Acid Composition | 3.2%-4.5% |
Co-Humulone Composition | 20%-25% |
Country | UK |
Cone Size | Medium to large |
Cone Density | Moderate to compact |
Seasonal Maturity | Late |
Yield Amount | 1400-1800 kg/hectare (1240-1610 lbs/acre) |
Growth Rate | Moderate |
Resistant to | Resistant to downy mildew and powdery mildew |
Susceptible to | Susceptible to verticillium wilt |
Storability | Retains 70%-85% alpha acid after 6 months storage at 20ºC (68ºF) |
Ease of Harvest | Difficult |
Total Oil Composition | 1-1.7 mL/100g |
Myrcene Oil Composition | 30%-42% |
Humulene Oil Composition | 25%-32% |
Caryophyllene Oil | 8%-10% |
Farnesene Oil | 1%-3% |
Substitutes | Perle (US), Northern Brewer, Admiral |
Style Guide | Golden Ale, Barley Wine, Imperial Stout |
Where to Buy Challenger HopsAs a listing requirement, all suppliers below ship nationally to their respective countries. |
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References
http://beerlegends.com/challenger-hops
https://ychhops.com/varieties/challenger
http://www.britishhops.org.uk/challenger/
http://freshops.com/usda-named-hop-variety-descriptions/#usda_id_21043