chapa

Recipes 

I had an IPA at a microbrewery in stl, and I didn't really care for it (or really any of the beer selection for that matter) but go figure I find out I'm sitting next to the head brewer at the bar as I'm expressing my slight disappointment with the IPA, as I had already tried 4 other kinds and figured I couldn't go wrong with an IPA.

Anyway, I ask him what hops he used because there was something in the flavor that was throwing me off. He said there was amarillo in it and I believe cascade(which I said well I love both of those, what did you use for the flavoring hops?) - Summit! Never had it, but he explained the onion character, and I said that must be it. Not digging the summit!

I ended up getting a barleywine that had veeerry little carb I've had some good beers there before, last time I liked their ipa and they had a good maple porter.

While I kind of felt like an ass for criticizing his brews, at the end, he started pitching me some internet business crap, so I really didn't feel too bad at all.

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Fermenting/Conditioning: Casc/Cent APA, Hoppy Birthday Amarillo/Simcoe IPA(6g American/5g Belgian), Chappist Belgian Dubbel
Bottled/Kegged: Red Rye IPA, Wesside Trip(Westmalle Tripel clone), ESB, Lil Trap (4% Trappist Starter Batch), Robust (Pumpkin) Porter, 3% Little Hopper, "Slick Rick" Old Engine Oil Clone(oaked w/ vanilla and balvenie scotch), Imperial RyePA,
On Deck: Quad, Belgian IPA, Orfy's Mild, Scotch Ale

ArcaneXor

Recipes 

That hop is awful. Expected tangerine from my late addition, got garlic and onion. Would probably be nice in a savory tomato beer, but not in a pale ale.

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The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Farmhouse Saison hopbursted w/ Nelson & Galaxy, sLambic II, Flanders Red, Orange Blossom Mead
Primary: Karneval Kölsch 9.0, FonBrew Brown Ale (brewed in Fondue pot), sLambic I
Secondary: Winexpert Riesling Ice Wine, Flanders Red
Kegged:Black or Blue EyePA
2013 dump volume: ~2 gallons

Randar

Recipes 

It's crazy the different results people seem to have. I have used Summit half a dozen times (across 4 different hop orders) and never gotten onion or garlic (although I have never used any earlier than 25 min left in boil.

And then there are these posts. Pretty wild variation if it is indeed batch-to-batch.

AZ_IPA

Recipes 

I did a poll awhile ago (wasn't open very long, I guess) and it was:

8 - onion
4 - awesome

http://www.homebrewtalk.com/f12/summit-awesome-onion-167631/

snowveil

Recipes 

I brewed an APA using summit for bittering, half an ounce at 20, then citra for a 5 and flameout addition. I got no tangerine...just a ton of onion. It was drinkable but not near as good as I'd hoped it would be.

I'm planning on using the remaining summit alongside some Columbus and simcoe for a big dirty IPA and am hoping it will mesh better with those.

jonmohno

Recipes 

I used organic Summit for an ipa a while ago tried one within 2 weeks and loved it.Used it for bittering and aroma.The aroma didnt last much beyond two weeks and i should have used more and dryhopped.no onion/garlic on that one.It made for a great ipa for my first one.

SnallygasterBrewery

Recipes 

I agree, Sandy. I haven't noticed the much-feared onion. We use Summit as our kettle hop for a light (1.045) pale ale, with Citra as our later additions and it is always phenomenal. With it being a lighter brew we would definitely notice something like that, but haven't sensed it yet.

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Snallygaster Brew Works | Drunk since 2009

Billybrewer09

Recipes 

I used summit hops in a SMASH and it turned out great ..lots of grapefruit flavor and no onion flavor...I only added 1/4oz at 60 and then another 2oz from 20 min to FO...just wish I would have gotten some tangerine flavor but I will definitely use them again

bovineblitz

Recipes 

I loved my all Summit IPA