Another more descriptive term for dank is "cat pee". And thats a wine term as well, often used to describe a complex sauvignon blanc. Its a compound related to the ones that taste/smell like grapefruit.
While these dank hops are all the rage, or at least last year's rage, I tend to prefer the brighter citrus of a Centennial or Sorachi Ace. If I use dank hops in a blend I try and keep it to a level that just gives a hint.
Yeah, I'm going in the fruit bomb direction myself with my hoppy beers. I tend to either use a small amount of a dank hop for balance, or just using a hop that is fruit-forward with background notes of dank (Nelson, Mosaic, etc.).
What should really come as a surprise from this thread...
To me "resinous" is sort of the flavor part of a strong bittering character. It's sort of like licking pine sap as opposed to the aromatics of freshly crushed pine needles or juniper berries. It's sort of the same character, but resin is a bit more abrasive and clings to the tongue, while piney is more fleeting.
And when I use the term "dank" I am definitely referring to cannabis. The wet basement thing is more "musty" to me. I get that more from Brett than I do with hops.
Some people actually lick pine sap!
I wouldn't go out of my way to lick it, but it's impossible to get it all off your hands. I've spent my fair share of time fighting with Christmas trees, or clearing branches to set up a hunting stand. I also use pine oil as a cover scent, so I've spent many an afternoon in/under a tree eating Clif bars with pine oil and/or sap all over my hands.
Plus, smell and taste are so intertwined that you can use a taste descriptor even if you've only smelled it. Otherwise I hear a lot of people throwing around cat pee as a descriptor here. I don't know how they clean their litter boxes, but I think they're doing it wrong!