« on: March 26, 2016, 09:42:26 AM »
I'm definitely on board with Denny and Dave here. Try bittering a given beer to about 40-45 IBUs with any noble hop, then try, say, chinook to the same 40-45 IBUs. I absolutely guarantee the difference will be very noticeable.
But is the difference in bitterness or in what is typically described as flavor? For example if I bitter with Amarillo with no late additions or dry hopping, will I get citrus/tangerine in the final product? I doubt it.
My guess is that the different bittering hops just present different bittering flavors - different alpha acid makeup - but I seriously doubt any noticeable oils remain after a 60 minute boil. For me to be convinced it would take a lab evaluation.