I'd throw in DFH, too. Very sweet IPAs. Sickly, as Denny would say.
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The whole idea of balance in IPA is subjective and kind of a head scratcher to me anyway. The 2008 BJCP guidelines for AIPA describe hop aroma as "prominent to intense" and hop flavor as "medium to high". I don't by any means want a glass of hop tea for an IPA, but I also don't agree that it should be an overly crystally dry hopped American Amber. Every style of beer has its own version of balance relative to its characteristics.And a good very hoppy West Coast IPA is actually balanced in that there needs to be enough malt to carry that much flavor. You don't perceive it as "malty" but you sure do notice the lack of it in one of those god awful "session" IPA's. (Another chance for me to trash those )
I find most hops don't do well as a single hopped IPA. Layering of flavors and aromas is key. Some hops certainly make great single hop IPAs. Mosaic makes an incredible single hops and I find I don't have to over do it with the late additions or dry hops.
I find most West Coast-style IPAs to be unbalanced aroma/flavor hop forward beers.
You say that like it's a bad thing. IMO, most East Coast IPAs are unbalanced in regard to malt. Just a question of how you look at it.
I used Lemon Drop recently in an American Wheat and couldn't be happier. The flavors and aromas were just as described. I think it would work well in a saison. I also did a single hopped ipa (with magnum for bittering) and didn't think it worked great as a single hop for a beer like that.
Yeah, west Coast IPAs are "unbalanced" compared to east Coast IPAs the way a 1970 GTO "Judge" is unbalanced next to a 1981 Ford Fairmont.
Celebrated with h a free shly tappd Saison Rye with Nelson, really pleased
I like a little victory in my IPA - key is a "little" I don't think you want that and special roast.
Also, east coast or not, you need more flame out hops.
Jim you forgot RDWHAHB.I would, but its his first... he'd have to borrow one.