• Sage
  • Banana
  • Tonka Bean
  • Artichoke
  • Earthy

Wye Challenger CHA

Great Britain

Wye Challenger was developed at Wye College from a cross made in 1963. As a granddaughter Northern Brewer it was released in 1971. It is strongly resistant to downy mildew disease.

  • Aroma Profile
  • Analyses

Typical Aroma Profile

 

Floral, almost perfume-like aromas such as rose oil, complemented by sweet gingerbread, vanilla and marzipan plus discernible notes of banana show the profile of this hops. Some grapefruit, spicy wild garlic and juniper and woody cognac play a role in the background.

View Data Sheets

CULTIVATION AREA
Great Britain
ALPHA-ACIDS*
6.5 - 8.5 %
BETA-ACIDS
2.5 - 4.3 %
TOTAL OIL
1 - 1.5 ml/100g

*Alpha acids are determined by conductometric titration (EBC 7.4) in Europe, by spectrophotometry (ASBC Hops-6) in the USA. Oil composition is determined by gas chromatography (ASBC Hops-17, EBC 7.12).

All values represent the medium range of the last 4 years. Be aware that specifically the alpha and oil values can vary in a broad range depending on the relevant crop year.

Ancestry

Bred from Northern Brewer and Target

Quality

We work with our hop growers worldwide to ensure the best of the world's hops, which we combine with leading storage and hop processing to deliver you the absolute best hops possible.

Accountability

Our quality management and traceability systems are highly effective and robust. We actively prevent issues before they happen and can quickly identify and track them back in the unlikely event of a problem.

Protection

The BarthHaas Guarantee screens all our hops for known active ingredients, such as controlled pesticides, to protect your business and help you meet the legislative requirements in your country of business.