It should not be overtly hoppy. It should have a sweetness to it and an almost nutty flavor caused by the darker malts and the hops working in unison..
I'm just going to throw in a couple of tidbits as a guy who's toured the Wychwood Brewery about 10 times. I didn't listen to the podcast yet, but I wanted to share some info on one of my favorite beers.
First off, is it possible his recipe is geared towards the draft hobgoblin? That can...