I have this impression of 2012 Centennial as well, but this is solely based on one batch of IPA so far. I used an ounce of Centennial at both 10 and 5 minute additions, and another 1.5 ounces in the dry hop (along with 1.5 ounces of Chinook). The hop flavor was decidedly fruity and sweet. I'm fairly certain the sweet fruitiness is from the hops and not malt because this beer had an IBU of approximately 90 against an OG of 1.070 and FG of 1.013. The yeast was WLP007 fermented in the low 60's, so I don't think it is yeast character either. I'm left thinking it is the Centennial flavor hops. Next time I use them in this beer I will up the Chinook vs the Centennial.
Keg: Rye Saison, West Coast IPA, Port Wine Oak Aged Belgian Dark Strong, Dark Mild, Best Bitter, American Barleywine, Maibock, Enjoy By Inspired DIPA
Secondary: Oud Bruin/Dark Sour, Light Sour, RIS, Flanders Red, Oud Bruin Aged with Currants
Primary: IPA, ESB
On Deck: Hefeweizen, DIPA