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Old 06-24-2013, 08:26 PM   #1
Apr 2013
West Hollywood, California
Posts: 514
Liked 197 Times on 137 Posts

I've been picking up quite a few IIPAs recently (notably Stone Enjoy by and RuinTen) and there's been a huge smack of onion and garlic right off the bat. normally I love me some garlic in my food but some of these have been a little too overwhleming. Some have been pointing to Summit overload as a cause and I just can't seem to place it. Any ideas?

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Old 06-24-2013, 08:49 PM   #2
Nov 2004
Posts: 2,622
Liked 205 Times on 171 Posts

Summit hops are probably the cause. Tastes like a six month old bag of decayed onions.

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Old 06-24-2013, 08:58 PM   #3
Jul 2012
Lancaster, PA
Posts: 849
Liked 123 Times on 97 Posts

Originally Posted by BigEd
Summit hops are probably the cause. Tastes like a six month old bag of decayed onions.
I get the onion only with late additions of summit hops. I think summit is a pretty decent bittering hop.

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Old 06-24-2013, 10:31 PM   #4
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Hammy71's Avatar
Sep 2008
, Maryland, The Tax Me State
Posts: 5,906
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Hit or miss with Summit with me. A Google search will lead you to the theory that different farms grow Summit. Some of the farms give a nice bittering hop...and some give the onion taste. Explained to me my "hit or miss" dilemma.

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Old 06-24-2013, 10:38 PM   #5
terrapinj's Avatar
Dec 2010
Santa Monica, CA
Posts: 2,415
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RuinTen is all centennial like Ruination but they added Citra to the dry hop

edit: guess they also use some columbus

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Old 06-24-2013, 10:45 PM   #6
Apr 2007
Near Stuttgart, HBT FFL Nome de Guerre: Hopfen Bieropoulos
Posts: 401
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My 2012 Columbus smell very Allium-like (Garlic-onion).
I was quite surprised to the point of wondering if my supplier mixed them up with Summits.
BIAB in Germany using 2 28 liter Einkochautomat
Bottled: English Barleywine, RIS, Roggenbier, DE IPA
Fermenting: 33l Rodenbach Grand cru clone, 24l Berliner Weiße, 21l Cherry Sour Wheat, 25l Berliner Weiße, 24l Saison
Up Next: BrettIPA

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