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Challenger Hops has popularity in beers in England, and was bred at Wye College using Northern Brewer and a German variety in 1961. It is a dual use hops with a moderate alpha acid rating of 6.5%-8.5%. Challenger was released in 1968 was intended to provide high alpha acids, good aroma as well as disease resistance.
Challenger can be added at the beginning of the boil in brewing for its bitterness or as late additions, and dry hopping for its aroma. The flavor of Challenger in beer is smooth, with floral character and some spice. Some of the sweeter citrus flavors will come through in the beer as well. Challenger has great diversity in the beer styles it can be used in, making it one that should be experimented with in home brew and commercial beers.