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BarthHaas

Wye Challenger

Great Britain

AROMA PROFILE

Wye Challenger was developed at Wye College from a cross made in 1963. Granddaughter Northern Brewer. It was released for commercial growth in 1971 as a dual purpose variety combining good aroma with moderate bittering levels. It is strongly resistant to downy mildew disease and was selected to meet the brewers' demand for flavour and bitterness with the growers' demands for disease resistance. Used to good effect for both bittering and late aromas in many classic British Bitters and Pale Ales. Use also as a bittering hop in Stouts and Barley Wines, Helles and Märzen lagers.

KEY FLAVORS

  • Banana
  • Gingerbread
  • Cognac

ANCESTRY

It was bred from Northern Brewer and Target

ANALYZES

CULTIVATION AREA
Great Britain
ALPHA-ACIDS*
6.5 - 8.5 %
BETA-ACIDS
2.5 - 4.3 %
TOTAL OIL
1 - 1.5 ML/100G
MYRCENE
28 - 32 %

*Alpha acids are determined by conductometric titration (EBC 7.4) in Europe; by spectrophotometric (ASBC Hops-6) in USA, Oil composition determined by Gas Chromatography (ASBC Hops-17,EBC 7.1.2)

Got any questions?

Our team of experts would love to talk and help get your creative juices flowing. Whether you are interested in flavor, brews, the brewing process or how to use our products as efficiently as possible, we will find the answer and make recommendations. Get in touch!

CONTACT OUR TEAM

Brewing Solutions Team