I'm sorry if I appear so hard-headed. I just saw something that caught my interest and I shot for it, still am, it'll be hard to deter me. And while I wouldn't claim to be anything more than an amateur I have had some time to do a little research, as well as taste several beers. I have had and enjoyed the overly hopped, harshly bittered American IPA's. I have used high-alpha hops with great success in some of my very first ales. I have also read through Charlie Papazian's Joy Of Home Brewing a couple times. And yet, when I read Mosher I was inspired, and reading alongside Brew Like A Monk I was doubly inspired. So I have my basics down, I promise. I am aware of everything everyone has been saying about hops here, but I press on because I don't feel as though I've gotten my answer. I don't necessarily expect to get my answer, however, I feel like the more I push back on your responses, the more I reveal for my interests. Sure, it could be that I'm chasing chimeras and I'll stop once I recognize it as such, but until then you never know, maybe I'm on to something. Everyone has acted like when you put in flavor hops and then aroma hops you are adding two entirely separate things, and while you may be adding two different varieties or have the intention of extracting separate elements from the hops, it is still hops your adding with bitter hop resins and, no doubt, bitter hop oils.
Now you are right that in time I will figure out which hops I like more than others, and don't get me wrong, I would use a high-alpha hop if it did my recipe good. But I find the whole 10,0000 years of brewing history questionable. Sure, there has been brewed beverages ever since there has been "man," but the process has changed quite dramatically from our friends the Greeks to our industrial, technological global family. It has been suggested in that Brew Like A Monk Book, not necessarily word for word, that the idea of "style" for your beer may hold you back just as much as you might think it helps to direct you. So what kind of knowledge has been passed down? Sure we know how to brew, but the what appears entirely open.