I’ve never really considered hops to be an interesting flavor. It’s just… flat and bitter to me.
I truly don’t understand why so many people love IPAs, or try to sneak extreme hoppiness into other beer styles. (An IPA with fruit juice is not a saison! And a 70 IBU “kolsch” is a war crime!)
As a person who prefers the complex, bright and earthy flavors from grains and yeast, getting face-fucked at the end of every sip by a one-note weed pine cone is so disappointing.
I am not an IPA fan for the same reasons. The problem are the Brewers thinking they can just add any old hop into the mix and expect it to taste good. Then you have the consumers freaking out over a 120 IBU DIPA even though, on average, the human pallet is unable to taste anything beyond 70 IBU with an average threshold of a out 4 IBU.
Don’t get me wrong, I have had some great IPAs, but the places I’ve enjoyed them were places that knew what they were doing. Barely any bitterness and all the hop flavor and aromas.
I used to work as a brewer where the owner wouldn’t let us make any recipes of our own. All the recipes that he made us use, regardless of the style of beer, had an unforgivable amount of hops to it. The stout? 80 IBU. Fuck you, Dave.
I’m not a big beer drinker, but there are few things as disappointing as finding a bar that serves stout on tap, then discovering it’s been all hopped up.
I’m the opposite. I prefer a pale ale over an IPA, but recently I found hoppy larger and it is great. I find straight larger so tasteless most of the time.
Though if I am only drinking 1 or 2 beers for the night then I would choose a dark beer.
I truly don’t understand why so many people love IPAs
Flavor nuance. I don’t like hopsy beer myself, but there’s a LOT of different profiles out there. I’ve even found a few IPAs I liked.
As a person who prefers the complex, bright and earthy flavors from grains and yeast, getting face-fucked at the end of every sip by a one-note weed pine cone is so disappointing.
That I’ll agree with. Not a lot of drinkers respect the mashbill anymore.
I don’t have a refined palette, and I like fairly hoppy beers. It has to have a good flavor to it though. If it’s made hoppy for the sake of IBUs, then it’s probably bad. Like joke hot sauces are disgusting, but there are some that are delicious but really painful for me to eat, even one bite.
Older IPA hops like cascade are great but only slightly hop heavy with their classic hop flavors. The hops used more recently (I think citra and mosaic?) have great flavors when pushed to high IBUs.
Hops have amazing range. Fuggles smell like dirt. Lemondrop has a strong citrus smell.
About half of beer variety is from hops. Unless your talking about Belgians. Then it’s all yeast.
I’ve never really considered hops to be an interesting flavor. It’s just… flat and bitter to me.
I truly don’t understand why so many people love IPAs, or try to sneak extreme hoppiness into other beer styles. (An IPA with fruit juice is not a saison! And a 70 IBU “kolsch” is a war crime!)
As a person who prefers the complex, bright and earthy flavors from grains and yeast, getting face-fucked at the end of every sip by a one-note weed pine cone is so disappointing.
Single greatest description of the taste of IPA I’ve ever read.
I am not an IPA fan for the same reasons. The problem are the Brewers thinking they can just add any old hop into the mix and expect it to taste good. Then you have the consumers freaking out over a 120 IBU DIPA even though, on average, the human pallet is unable to taste anything beyond 70 IBU with an average threshold of a out 4 IBU.
Don’t get me wrong, I have had some great IPAs, but the places I’ve enjoyed them were places that knew what they were doing. Barely any bitterness and all the hop flavor and aromas.
I used to work as a brewer where the owner wouldn’t let us make any recipes of our own. All the recipes that he made us use, regardless of the style of beer, had an unforgivable amount of hops to it. The stout? 80 IBU. Fuck you, Dave.
I’m not a big beer drinker, but there are few things as disappointing as finding a bar that serves stout on tap, then discovering it’s been all hopped up.
Jesus.
If you see Dave around, tell him I think his management style is as unpalatable as his beer.
I’m the opposite. I prefer a pale ale over an IPA, but recently I found hoppy larger and it is great. I find straight larger so tasteless most of the time.
Though if I am only drinking 1 or 2 beers for the night then I would choose a dark beer.
Flavor nuance. I don’t like hopsy beer myself, but there’s a LOT of different profiles out there. I’ve even found a few IPAs I liked.
That I’ll agree with. Not a lot of drinkers respect the mashbill anymore.
I don’t have a refined palette, and I like fairly hoppy beers. It has to have a good flavor to it though. If it’s made hoppy for the sake of IBUs, then it’s probably bad. Like joke hot sauces are disgusting, but there are some that are delicious but really painful for me to eat, even one bite.
Older IPA hops like cascade are great but only slightly hop heavy with their classic hop flavors. The hops used more recently (I think citra and mosaic?) have great flavors when pushed to high IBUs.
Hops have amazing range. Fuggles smell like dirt. Lemondrop has a strong citrus smell.
About half of beer variety is from hops. Unless your talking about Belgians. Then it’s all yeast.
I really enjoy mosaic hops; the best IPA I’ve ever had used them. There’s maaaaany awful IPAs, but when done well I think they’re delicious.