BeerBorg

The key to that is being well-crafted. Whether it's a smooth, malty Oktoberfest, or a 90 IBU West Coast IPA, if it's well-crafted, there's something to be recognized, even if it's not what you're interested in drinking at the moment (or ever). Personally, I don't like too much grapefruit flavor, so I was disappointed in the Ommegang Pale Ale I bought when I visited Cooperstown. I could tell it was well-made, though. At the same time, I had a Rocky Mountain IPA recently, and liked it so much, I sought out a six pack the next time I went shopping. They're both well-crafted, but the choice of hops made the difference for my particular tastes.

Over the past 3-4 years I have become more of an IPA fan. Before I started brewing I was partial to stouts and English Brown ales. Now I brew multiple styles but the IPA is always in the rotation. I also think you need to have a strong malt backbone to stand up to the hops if you want to make a balanced IPA. I concentrate more on the flavor and aroma additions than the bittering hops. I do tend to spend a lot of time smelling a good IPA before I ever taste it.

I also agree that too much in the way of hops can be a bad thing. I want a well balanced IPA, not just a hop bomb. IF there is a good strong malt backbone and some interesting specialty grains, you can put a lot of hops in the beer and still have a great brew.

I'm a craft beer lover first and foremost and really appreciate all well crafted beer as Dave has mentioned. That being said I don't always care for some of the beers I try even though they may taste very true to their style and then there are some that are just not well made. I do have a preference and that is ipa's and agree 100% that high ibu's don't make a great beer but I don't necessarily agree that it has to have some kind of malt backbone. I think of a well made ipa as a dance of sorts, the sweet malt being the lady, and the bitter hops being the man. Too much malt and the hops don't shine, too much hops then it becomes unpleasant to the palate, but when it's done right (well crafted) it's something special. The style of the dance is the type of hops or maybe hop flavors, and well not everyone enjoys every style of dance.

The appeal for me I guess is when a brewer can manage to bring together hop flavor, hop aroma, and the right amount of bitterness together to create something that is very enjoyable to drink. There are a few out there but my favorite is Pliny, every time I drink it I'm amazed at how good it taste and how easy it drinks for a dipa.

This is kind of like asking what is the appeal to a black car versus a red one. It's all personal taste and preference. I don't consider myself an IPA fan. I will drink a couple here or there and I'm trying more and more and liking more and more of them. It really depends on my mood and what I feel like drinking at the time. Sometimes they are just too much for me.

FedoraDave wrote:The key to that is being well-crafted. Whether it's a smooth, malty Oktoberfest, or a 90 IBU West Coast IPA, if it's well-crafted, there's something to be recognized, even if it's not what you're interested in drinking at the moment (or ever).

This is so true, Dave. It all goes back to personal tastes, and finding a good quality beer that matches those tastes. I, personally, love the citrusy hops (yes, even grapefruit), but I've always had an affinity for citrus fruits, so it makes sense I'd enjoy beers with those flavors. However, just because a beer has a ton of Citra or Cascade hops thrown in doesn't make it a GOOD beer. And just because I don't like hefeweizens doesn't make them all BAD beers. But I can appreciate a truly good hefe, even if I don't personally like it.

My observation on this topic would be about the treatment of hops in discussions across the entire brewing spectrum from mega breweries to brewing magazines to home brewers and forums like this one.

Hops are always broken down to bittering OR flavor and then the subject generally becomes how much are added.

This thread is an example in that when you each talk about a flavor preference you associate it a hop type (citrus/piney).

What I mean is we rarely see talk about the "flavor" of the bitterness only balance/IBUs and or % acids.

I have found that the bittering addition does have and pronounced flavor contribution which can be why some people don't think they like hoppy beers or IPAs.

I happen to despise Pride of Ringwood and so never purchased any MB HMEs after using the ones that I got in the first kit.

We made some Blondes using Galena for bittering and did not like the flavor because it ruined the flavor of our flavoring hops (Palisade and Amarillo). No high IBUs here, quite low in fact, but the bittering addition affected the taste.

I am drinking an IPA right now that I doubt would offend anyone's palette because as an IPA it actually isn't very "hoppy".

The hops are Polaris and Pearle, both bittering hops but also added as hop stand and dry hop additions.

The bittering addition "tastes" like the skin of a walnut while the flavor additions are very minty and they reside on a rich malty stout wort bed. One of the most flavorful beers we've made.

Point being that like any other beer style choosing complimentary ingredients is the key and you can make an IPA that will turn you on not off. The key is to start paying attention to what the bittering hop variety tastes like in the amounts you've added to a batch.

In conclusion bitter has taste therefore take tasting notes on your bitterness.

The how you add your hops can make a huge difference in the bitterness you taste. I prefer FWH & a hop whirlpool after flame-out. Water is another huge area. The type of hop for the bittering charge is very important I think. A large amount of Noble Hops lend a grassy flavor to a beer to me. These are just my NSHO and observations