What do young hoppy beers taste like to you?

[11thStBrewing]

What does a hoppy beer taste like to you after the hop burn is gone, but still isn’t ready?

 

[lumpher]

Bitter and harsh.

 

[11thStBrewing]

Bitter and harsh.

I edited the post. How about after the hop burn is gone, but still not ready?

 

[mashpaddled]

More grassy or herby than the flavors you want to come through distinctly from the hops. Obviously if you're using more grassy or herbal hops you'll keep those flavors but they will be more distinct and refined, less like you added freshly cut grass to your beer.

 

[FloppyKnockers]

Like licking the inside of a yard debris bin.

 

[JAReeves]

More grassy or herby than the flavors you want to come through distinctly from the hops. Obviously if you're using more grassy or herbal hops you'll keep those flavors but they will be more distinct and refined, less like you added freshly cut grass to your beer.

Unfortunately, this question is qualified by which hops you use, how they were processed, and when were they used in the manufacturing of said beer. I have made fresh hop beers from my home grown that are amazing at two weeks, but rapidly fade, and DIPA's from pellets/dried cones that need 4-6 weeks to come into their own and then hang on to their flavors for 3 months or more. If you are chasing a particular hop profile in your beers, read some of the literature from these folks that pertains to hops specifically:

Stan Hieronymus
Mitch Steele
Scott Janish

Peace,

Reevesie