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The trend of IPA's tasting like grapefruit juice (either through the hop selection or added flavors) has gone so far that it is hard to find IPA's outside of the trend. Which IPA's go to the other end of the spectrum for a pine or herbal kind of flavor instead?

Billed as a "Triple IPA" with 112 IBUs. I liked it okay but it is also kind of heavy and malty - like a hoppy barley wine. Any other opinions?

If you buy a standard craft IPA how long could you keep it in the fridge before there is a noticeable decline in hoppy freshness? Are we talking days, weeks, or months? Also, how do you know how long it's been in the warehouse and store? Thanks.

Can anybody please answer a question about Belgians: What exactly is the difference between these types? What is the element that a Dubbel has x2 and a Quad has x4, etc.? Thanks!

Pairing food with high-gravity beer is especially challenging because one tends to get too full too quick. I was wondering what the guys here like to eat with their DIPAs, stouts, etc. as a snack or light meal?

What is the ideal time to age a good Stout or Barley Wine? How long is too long? What about an IPA? They're supposed to be drunk fresh for the hops, right? How long sitting in your fridge is too long? Thanks.

Lately, all the beers I like the best (ales, any style) also have the most alcohol, and I don't really want or need the alcohol. Can anybody recommend a commercial beer that has full body, great big taste, and low alcohol?

Last night I drank a Stone Ruination and a Bells Two Hearted side by side. I loved both, although they had a very different hops taste. Stone Ruination was bright and floral, Bells Two Hearted was sinister and piney. Does anybody know which hops are used in each of them (and how)? Thanks!