When designing an IPA, what specific component or combination of chemical components in the hop am I looking for? I want to venture out more, and try new hop varieties in an IPA. Besides looking for the freshest hops, should I be looking at hop components such as, total oil, co-humulone, beta-acids, alpha-acids, myrcene, humulene, or farnesene?
Often times I can't find the classic IPA hops, such as, Simcoe, Citra, or Centennial. So I would like to know what exactly to look for in a hop variety before I buy it and run a test brew.