Challenger Hops has popularity 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 for its bitterness or as late additions, and dry hopping for its aroma. The flavor is smooth, with floral character and some spice. Some of the sweeter citrus flavors will come through as well. Challenger has great diversity in the beer styles it can be used in, making it one that should be experimented with.

Challenger has moderate levels of its essential oils. Perhaps this speaks to the balance that it carries. Its a low yielder for harvesting, yet has good sized cones.

Challenger Hops Usage

Challenger hops is commonly used for both its aromatic qualities as well as its bittering qualities.

Challenger Hops Substitutes
Perle (US), Northern Brewer (GR)

Common Beer Styles for Challenger Hops
Pale Ale, English Brown Ale, Red Ale, English Ale, Bitter, Golden Ale, Belgian Blonde Ale, Porter, Stout, Extra Special Bitter (ESB), Barley Wine, Brown Ale