Just to reinforce what ryane said, you don't need aged hops if you're using commercial dregs and Wyeast/White labs cultures.
They're used when you're doing wild open fermentations to get lots of antiseptic hops in there without much bittering; if you're using controlled sources of bugs, just use regular low-alpha hops go get to the 5-10 IBU range.
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)