I just don't understand why SRM and hop profiles vary so significantly in the same beer brewed by the same brewery.
So as far as malt goes I have read this
I have noticed malt profiles are commonly controlled but hop profiles are not. I wonder if the hop profiles vary generally because of human error or maybe the malt profile? Maybe the water profile affects it all as rain would change it (assuming no osmosis inverse..) Anyone have some input?
To prevent unnecessary confusion here are my following assumptions a brewery would have...
1) same grain supplier
2) same hop batch (year, grower)
3) a significant investment in QC (I'm not asking why the 2000bbl brewery or brewpub does not have QC...lol)