Scooby_Brew

Recipes 

For some reason I always thoght that there is no differance what kind of bittering hops you use, as long as there is the right amount of IBU's. Untill now, that is.

Recently I have brewed one of my "regular" beers, one that I've brewed many, many times, and this time I've run out of my usual bittering hops for it, so I've replaced them with the equal amount of IBU's from different hops. And guess what, I can taste the new bittering hops in it!

The beer was American Wheat, the old bittering hops - 0.75 oz. 8.5% AA Hallertau Northern Brewer. The new, "accidental" hops: 1.1oz 5.5% AA Cascade (I always shoot for about 6% AA total in this beer).
And yes, you can taste the Cascade hops in this beer as clear as day. I just thought I'll share it with you guys.

BTW, I do like my "new" beer

BierMuncher

Recipes 

You'll definitely detect distinct aromas from vastly different hops used for bittering.

American hops in particular are pretty resilient in aroma retention, even when used in a 75 minute boil for bittering.

__________________
*******
Check Out My Rolling Kegerator

BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

david_42

Recipes 

Cascade isn't a bittering hop, so I'm not surprised. What makes a bittering hop is low oil levels and a neutral flavor. We're used to thinking of the super high AA% hops as bittering hops, but they are a relatively new thing.

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"