- Aug 4, 2009
- Reaction score
- Hudson Valley
I'd argue that there can be huge hop flavor from a dry hop. I've made several IPAs with NO hops until the dry hop.I think this is an interesting thread, but limited and not sticky worthy. It purports to talk about hop flavor, but only from dry hopping? This makes little sense to me and I'm not even convinced that what is being perceived as flavor isn't really aroma. If you want to talk about hop flavor, you really need to add them to the boil. Even if you can perceive flavor from dry hopping, it may be different from the boiled flavor, perhaps.
Also, I think this isn't nuanced enough. For example, some hops give herbaceous flavors or floral aromas. Another example - both Mosaic and Sorachi Ace would be 'citrus' if limited to these decriptors, but very different hops. Sorachi Ace is all lemony and Mosaic is big time orange, grapefruit and mango.