Quote:
Originally Posted by BlackDog
One point that hasn't been mentioned is that hops taste "hoppy" when they're out of balance with the malts. For example, Bell's Two Hearted Ale, which I love, is considered to be very hoppy by many because it has 52 IBU's. But North Coast Old Rasputin, which has 75 IBU's, is considered to me more balanced because the hops are more "hidden" behind the huge malt bill. You've got to take both in context when evaluating the "hoppiness" of a beer.
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I'm just a few minutes late of making that same point.
It's all about the balance. I've been a hophead for years, meaning that I prefer a hoppier style beer, predominantly IPAs. Those are my "go to" beers and the ones I brew most often. However, I can certainly appreciate well-crafted beers of just about any style that actually meet the style guidelines--meaning, beers that taste the way they're supposed to.
I am starting to get a little annoyed with a lot of the craft brewers who are trying to push the edge of the envelope in hop usage. To me, a lot of it seems like a big waste--like they're trying to see just how big the balloon can get before it pops. Big deal. Some of these Imperial IPAs are clocking in at 100+ IBUs, and that's just crazy. Lagunitas has a beer out now that boasts something like "43 different hops were used." That's just plain stupid, and a waste of good hops coming out of a worldwide shortage.
