Interesting finding from my club meeting last night. Mosaic isn't the garlic bomb that I thought it was. Let me explain.
Several weeks ago, I sampled an all Mosaic pale ale that was on tap at my LHBS. They serve it in tiny cups and there isn't much to do other than sample it quickly. Well, it was an oniony garlic bomb. I was less than impressed. Last evening, one of my clubmates served his all Mosaic pale ale and I found the same response...garlic bomb. But since we were dealing with larger cups and a longer time to sample, after a few minutes the garlic aroma dissipated and the wonderfully fruity Mosaic aroma and flavor came through for me. So the lesson here seems to be that those oniony garlic components are quite volatile and they disappear with enough beer surface area and time. I'm on board with Mosaic now!
I'm now curious if other oniony, garlicy hops also dissipate that character with enough time? Anyone else have this experience?
Thanks, Martin. I have had the same experience with Summit hops. Out of the bag, and even after a short time in the fermenter, there was a heavy onion/garlic aroma. A few weeks later, that turned into the most amazing tangerine aroma and flavor. Some people shun them, but they've become a staple around here.
I recently brewed a five gallon batch with 3 oz Summit at 60 minute. It's finished with 5 oz mosaic and 5 oz of Simcoe between 0 min and dry hop... I think. I wasn't a fan of it due to the explosion of garlic. I hadn't tried it in a couple weeks. My uncle texted me last night and said, that it was the best IPA he's ever had. So I'll hit it again this weekend. I have the recipe posted under "The Gargoyle" in the recipe thread.
60 minute - 3 oz Summit
30 minute - 2 oz Simcoe
15 minute - 1 oz Mosaic
0 minute - 2 oz Simcoe & 2 oz Mosaic
Dry Hop - 2 oz Simcoe & 2 oz Mosaic