Bred at Wye College, released in 1976. A flexible hop with interesting potential for dry hopping.
- Aroma Profile
Typical Aroma Profile
This hop is defined by the woody flavours of tobacco leaves, cognac, barrique and tonka beans, combined with light vanilla notes. The aromas of elderflower and citrus contribute to this cultivar’s overall flavour impression.
- CULTIVATION AREA
- Great Britain
- 8.5 - 13.5 %
- 4 - 5.7 %
- TOTAL OIL
- 1.2 - 1.8 ml/100g
- 40 - 50 %
- 0.8 - 1 %
*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.
Bred from the variety Challenger