Ok so I have ascertained that there are bittering hops, flavoring hops, and aroma hops which all have to do at what time the hops is added during the boil. I have an open hatred for bitter beers like most IPA's and Bell's two hearted ale, so would I not add hops at the start of the boil and only toss them in for the last 15-30 minutes and then dry hop? Or is some hops at the start essential to balancing out the sweetness of the malt?