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Messages - n0ah

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Ask the Experts / Re: Ask the Experts: Mitch Steele on IPA
« on: October 23, 2012, 05:21:16 PM »
Word around the kettle seems to profess the following two truisms:
  • High-alpha hops are continually developed and made accessible.
  • Long hop boil time destroys any flavor/aroma contribution and leaves only bitterness.
So, for bittering additions, why would anyone use anything but the cheapest most high alpha hop they can get their hands on?

Assuming that there is some good reason for not always using a super-high-alpha bittering hop, what else should be considered? What, besides bitterness, is transferred into the final beer if not flavor or aroma?

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