general assessment to becoming a hop-head
Since I have started brewing at home, I have slowly but surely become a hop head. In the past, a 20IBU beer would have been way too hoppy for me. Progressively over the past 3-months of brewing, I have turned to the 'green-side' of beer, and become a hophead.
Tonight, a 70IBU IPA felt just right.
It has to be the mouth-adjustment/acceptance of acid levels in the hops. The more you drink of a hoppy beer, the more required to impact the taste buds?
I know for sure that I will still appreciate a very malt-forward (I relate to this as a nutty flavor) from here forward, but the high IBU IPA has my vote as of now.
Fermenter 1: Blonde Summer Ale
Fermenter 2: APA w/centennial dry hop'd
Keg 1: NELSON SAUVIN IPA
Keg 2: ESB- bitter druid clone (SK)
Keg 3: Irish Red
5-gallon Batches under my belt: QTY 20