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