I'm going to concede. I was arguing from the standpoint of the curmudgeonly brewer who claims to taste the difference between East Kent Goldings and US Goldings, or Czech Saaz and ... er ... some other sort of Saaz.
(Thus my comparison to grapes and wine, of which more below.) The market wouldn't support the expensive imports if there wasn't something to back it up. Jim Koch wouldn't contract with German hops farmers if he could get the exact same thing from the Yakima or Willamette valleys, because that'd be a cosmically stupid thing to do, business-wise.
If it were as simple as you say, Pelikan, there'd be no reason to continue importing Hallertau from Europe - or even to continue cultivating different varieties of Hallertau - because there'd be no discernible difference between any of the cultivars. I contend from experience and from discussions with other members of MBAA that there
isa difference, and that the difference can be tasted. Indeed, if you read up on the subject, you'll find that perception of flavor and aroma can't be quantified by scientific analysis. In that way, bringing wine and grapes into it is perfectly reasonable.
I'm afraid this statement:
is borne out neither by my own experience nor the experience of professional brewmasters both of my acquaintance and known to me by reputation. But I don't have a degree in horticulture; I'm just a practical brewer.
And that's okay! We're all entitled to our own opinions.
Bob