ChallengervsSantiam
Challenger (dual purpose) and Santiam (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
Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Key differences
When to pick Challenger
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Challenger
CedarGreenFruity
Only in Santiam
FloralSpicyBlack currant
Property
| Property | Challenger | Santiam |
|---|---|---|
| Alpha acid | 6.5–9% | 5–8.5% |
| Beta acid | 3–4.5% | 5.3–8.5% |
| Co-humulone | 20–25% | 18–24% |
| Total oil | 1–1.7 mL | 1–2.2 mL |
| Myrcene | 30–42% | 15–25% |
| Humulene | 24–26% | 20–30% |
| Caryophyllene | 9–10% | 6–9% |
| Farnesene | 0–1% | 14–18% |
| Origin | United Kingdom | United States |
| Purpose | Dual purpose | Aroma |
Spalt