I've never tried it myself, but I'm not sure why it wouldn't work. For the bottling, you might want to use a yeast with good flocculation so it will settle out more easily. I know my LHBS told me to use an ale yeast when carbing cider. The small amount of sugars introduced at bottling won't influence flavors that much, but he suggested that the yeast I used to ferment would take forever to settle out and disturb easily.
perhaps a line of single hop IPA's - there's so many new hops out there!!!