ChallengervsMackinac
Challenger (dual purpose) and Mackinac (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Challenger
Alpha acid
6.5–9%
Beta acid
3–4.5%
Total oil
1–1.7 mL
United Kingdom
Mackinac
Alpha acid
9–14%
Beta acid
2.8–4%
Total oil
1.5–2.2 mL
United States
Key differences
When to pick Challenger
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Mackinac
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Challenger
CedarGreenFruity
Only in Mackinac
TropicalCitrusMelonPapayaSpicyFloralBlack currant
Property
| Property | Challenger | Mackinac |
|---|---|---|
| Alpha acid | 6.5–9% | 9–14% |
| Beta acid | 3–4.5% | 2.8–4% |
| Co-humulone | 20–25% | 28–35% |
| Total oil | 1–1.7 mL | 1.5–2.2 mL |
| Myrcene | 30–42% | 15–17% |
| Humulene | 24–26% | 11–12% |
| Caryophyllene | 9–10% | 4–5% |
| Farnesene | 0–1% | 1–2% |
| Origin | United Kingdom | United States |
| Purpose | Dual purpose | Aroma |