Description
Challenger hop pellets 100 g – English hop for bittering and aroma
Challenger is an English hop that can be used for both bittering and aroma. It was developed at Wye College in England and descends from Northern Brewer. The character is floral and spicy with a hint of citrus, and the variety is widely used in English beer styles.
Aroma and flavour
BarthHaas describes floral, almost perfume-like aromas such as rose oil, together with gingerbread, vanilla, marzipan and banana, and notes of grapefruit, wild garlic, juniper and woody cognac.
Uses and beer styles
- Bittering early in the boil
- Aroma in late additions
- ESB, bitter, porter, stout and brown ale
Alternative hops: Perle.
Technical data
- Alpha acid for the lot: stated in the product title
- Origin: England
- Typical alpha acid for the variety: 6.5–9%
- Beta acid: 2.5–4.3%
- Total oil: 1–1.5 ml/100 g
- Myrcene: 25–35% of oil
- Humulene: 20–25% of oil
- Pack size: 100 g pellets, vacuum-packed
Storage
The hops are vacuum-packed and stored in a freezer room at -18 °C. We prioritise hops from the last two harvests, but older hops can be just as good when stored correctly. Read more about shelf life and storage in the article by Yakima Valley Hops (PDF).
Frequently asked questions about Challenger
Which beer styles suit Challenger?
Challenger suits English styles such as ESB, bitter, porter, stout and brown ale. It can be used on its own as both bittering and aroma hop in these beers.
Which alpha acid should I use in my calculations?
Use the alpha acid stated in the product title. It is measured on the lot you receive. The range under Technical data shows typical values for the variety and varies from crop to crop.
When should I dry hop?
Dry hopping is usually done around day 7–9, preferably once primary fermentation is over and the temperature has dropped. Early, heavy dry hopping can give vegetal flavours, but for NEIPA many brewers dry hop earlier for biotransformation. For a hop stand, hold the wort at 70–90 °C for 10–30 minutes.
How can I tell if the hops are still good?
Fresh pellets are green. Brown pellets or a cheesy smell indicate that the hops have oxidised. Yakima Valley Hops recommends using pellets within five years of pelletising, but hops kept cold and away from light and oxygen can last longer.
Related
Betaling
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