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Question
What is the best use and or purpose for UK Challenger Pellet - Alpha 7.0%, color, taste or can it be added to just any wort.
Hi Todd,
In my experience, Challenger is one of those stalwart hops - one to which you can turn for just about any situation. But to confirm my inclinations, I dug up my Hopunion handbook for their description:
"* General Trade Perception: One of the few recognized dual-purpose hops combining moderate amounts of alpha acids with a good kettle hop aroma.
* Possible Substitutions: US or German Perle, Northern Brewer
* Typical Beer Styles: English style Ale, Porter, Stout, ESB, Bitter, Barley Wine, Brown Ales
* Additional Information: A result of Wye’s efforts to combine higher levels of alpha acids with technically good aroma, disease resistance, and good agronomic properties. Released in 1968."
It's fairly amorphous, though it does certainly lean more towards the European earthy, spicy, floral character, as opposed to the American varieties, which exhibit much more resinous notes of grass, pine and citrus. So I'd avoid using it in an American style Pale Ale, IPA, or IIPA, unless it's solely for bittering.
Hope that helps!
Best,
Matt Simpson
The Beer Sommelier®, LLC
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Answers by Expert:
Matt Simpson
Expertise
I can answer all questions about beer, the brewing process, ingredients, history, styles, glassware & serving temperatures, beer & food pairing, cellaring, the craft beer industry and much more. The only area in which I'm wholly unfamiliar (but still able to find out through direct, personal inquiry) is the purchasing of large-brewery equipment.
Experience
I've been involved with craft beer, in one regard or another, for almost 2 decades. I've taught craft beer courses at Emory University, I'm a BJCP Certified Judge, an Administrator for RateBeer.com (arguably, the largest beer website/database in the world, with over 100,000 members) and have been interviewed by ABC News, CNN, NPR, the Washington Post, FOX Business’s Cavuto Show, TheStreet.com, the Associated Press, the Houston Chronicle and many others. I'm an award-winning homebrewer, with multiple ribbons won (including the AHA’s National Homebrew Competition), and owner of one of the largest, most robust and comprehensive beer cellars in the world.
I write the “Ask Beer” column for Beer magazine, “Beer Talk...From the Wings,” for Hooters Magazine, the quarterly beer column for In The Mix magazine, a beverage-oriented publication that reaches such hospitality industry establishments as The Four Seasons and Four Points Sheraton, and “Ask the Beer Sommelier,” for Atlanta’s Finest Dining magazine as well.
I've been hosting craft beer tastings since the 90’s, and am truly privileged to call some of the most accomplished brewers and beer aficionados in the world, friends.
Organizations
BJCP, RateBeer.com (as an Administrator), GA Craft Brewers Guild, Final Gravity Craft Brewers.
Publications
BEER Magazine, Hooters Magazine, In The Mix Magazine, Atlanta's Finest Dining magazine, TheBeerCellar.com.
Education/Credentials
I'm BJCP Certified, taught "From Grain to Glass, a Comprehensive Study of Beer," at Emory University and a Rutgers University graduate.
Awards and Honors
Multiple blue ribbons for homebrewing, including a second-place in the National Homebrew Competition.
Past/Present Clients
http://www.thebeerexpert.com/testimony.shtml
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