My guess is that the Big Suppliers use cold storage. Hops only ripen once a year, you could be getting stuff that's eleven months old already. So what's a couple more months?
Like freezing anything, I guess that the freezing breaks down cellular barriers, allowing better hops utilization. I'd freeze it. But I don't buy bulk, it just don't make sense to me- at this stage of my brewing carreer...
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
57 batches so far,
33 wine, mostly Loquat, peach, plum, prickly pear
22 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"