|Country:||United Kingdom (UK)|
|Comparison||Compare with other hops|
Purchase Challenger Hops
This hop variety can be purchased at Yakima Valley Hops.
Origin and Geneology of the Challenger Hop
Bred at Wye College and released for commercial planting in 1972, the Challenger hop is the granddaughter of Northern Brewer crossed with a downy mildew resistant male and is a 'cousin' of Target. It is a niece of Northdown.
English hops begin to be harvested annually in the fall starting at the beginning of September, and often continuing into early October.
Flavor & Aroma Profile of Challenger Hops
Challenger is a dual-purpose hop that can be used in all hop additions throughout the brewing process.
Challenger hops have aroma descriptors that include cedar, green tea and sweet fruit. It is a versatile variety with wide application in both
early and late kettle additions.
Brewing Values for Challenger Hops
These are the common ranges that we've seen with Challenger hops over the years. Each year's crop can yield hops that have slightly different qualities, so these number ranges are based on history.
|Alpha Acid % (AA)|
Alpha acids are the main source of bitterness in beer. Longer boil times will result in isomerization of more alpha acids leading to increased bitterness. Learn more »
|Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.||3.0-4.5%3.8% avg|
|Alpha-Beta RatioThe ratio of alpha to beta acids dictates the degree to which bitterness fades during aging. 1:1 ratios are common in aroma varieties.||1:1 - 3:12:1 avg|
|Co-Humulone as % of AlphaLow cohumulone hops may impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer. Learn more »||20-25%22.5% avg|
|Total Oils (mL/100g)These highly volatile, not very soluble oils are easily boiled off, but add flavor and aroma to the finished beer when added very late in the boil or during fermentation. Learn more »||1.0-1.7 mL1.4mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||30-42%36% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||24-26%25% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||9-10%9.5% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||0-1%0.5% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||21-37%|
Beer Styles using Challenger Hops
Some popular beer styles that make use of the Challenger hop include British Ale, Lager & Pale Ale.
Challenger Hop Substitutions
If the Challenger hop is hard to find or if you are simply out of it on brew day, you can try to substitute it with a similar hop. The old way of choosing replacement hops was done by experience and "feel". There is nothing wrong with that way. However, we wanted to build a data-driven tool to find your Challenger substitutions.
Experienced brewers have chosen the following hop varieties as substitutions of Challenger:
Is Challenger available in lupulin powder?
Unfortunately, there is no lupulin powder version of the Challenger hop. Neither Yakima Chief Hops (Cryo/LupuLN2), Haas (Lupomax) or Hopsteiner have created versions of this hop variety in lupulin powder form yet. Too bad too - it is pure hop lupulin powder, which leads to huge, concentrated flavor when used in the whirlpool or dry hop additions.
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