I have read that hops lose all aroma after 2 minutes of boiling, and all flavor after ~20-30 minutes of boiling. Why then do recipes call for specific types of hops to be added at 60 minutes? Is there something about Fuggles that lends them to boiling in English styles, or something about Hallertau that makes them the best for Bavarian beers? Why should anything except AA content matter at that point?
*Well, after posting, the site suggested several threads that answered this question for me.