The Challenger hop has become a firm favourite of the UK brewing industry having been bred by the famous Wye College of Agriculture in Kent from the Northern Brewer variety in the 1960s. It is one of the few recognized dual-purpose hops combining moderate amounts of alpha acids with a good kettle hop aroma. Challenger is fruity almost scented with a hint of spice and it produces a fine backbone of bitterness to any ale. To create this quenching brew we mix barley and wheat malts and add generous amounts of Wye Challenger hops for both the bittering and flavouring. Challenger is a smooth and richly hoppy well-balanced ale with a malted nose and toffee undertones.