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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:
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?
- High-alpha hops are continually developed and made accessible.
- Long hop boil time destroys any flavor/aroma contribution and leaves only bitterness.
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?