[klickitat jim]

I think I'm getting burned out on hop bombs. Brought home a FW Union Jack and could drink it. Maybe it will pass, but at least for now I can't get enough toasty roasty cararely goodness. Seems like the less hops the better.

Anyone else alpha intolerant these days?

[ynotbrusum]

With the exception of Denny's RIPA, which I brew 2-3 times a year, I haven't made an American IPA in quite a while.  I, too, get palate fatigue from the hop bombs.

[klickitat jim]

Awesome, glad I'm not alone. I'm not anti IPA, or thinking I'm cool and trendy, I guess I'm kind of surprised that I haven't found these spectacular flavors sooner. Looking over the recipes I've been brewing the past few months, with the exception of an ESB, they all use an ounce or less of hops. The biggest OG is 1.050 and my favorite is a simple little 70/-.

I have a half pound of each Simcoe, Centennial, Cascade, and Mosaic on standby though. Just in case ;-)

[dmtaylor]

I love hops.... but I love malt and yeast character even more.  I love Belgians and German styles the most.  I love IPA, too, but... there's more to life!

[hopfenundmalz]

I have been liking malty beers more the last year.

My taste goes in cycles. Back to brewing more British styles, Wee Heavy, and malty lagers than a couple of years ago.

[HoosierBrew]

Same here. I love hops as much as anybody, but I hit overload after a while. I usually only brew 5 gallon batches of AIPA a couple times a year , and do smaller batches if I'm experimenting with new hops. But every time a hoppy batch is gone, I do something malty, roasty, or often Belgian. If I go out to a brew pub or beer bar I never have the same beer twice - always looking for a new experience. There are just too many good styles to be locked into one.

[dcb]

Amen.   I'm getting tired of going into my local bottle shop and finding that 80% of the offerings are IPAs.  I'm getting tired of going into a newly opened brewery and finding more than half of the selection are various riffs on the hop-bomb.  I've started referring to them as AFIPA (Another F* IPA).

I do enjoy them, but come on-- it's a big world out there!  I love malt and yeast too!

[leejoreilly]

I don't mind a nicely balanced IPA with enough malt backbone to lend structure to the hops - Bell's Two-Hearted comes to mind. But the "I can add even more IBUs" enamel-strippers get old very quickly. Especially in colder weather, give me a bunch of malt and yeast complexity and warmth over raw hoppiness. The top of my list are Belgian Tripels right now.

[Jimmy K]

Funny. I've been becoming more of hop head, but yesterday I had a taster of stone enjoy by and considered tossing it. I just want into it.

Sent from my XT1030 using Tapatalk

[chumley]

New Belgium or Ommegang abbey ales are good choices.  And don't skimp on the onions.

[chezteth]

I usually love American IPA. But, last year I got burned out after judging several AIPA. Ever since then I have enjoyed the malty styles much more. Although I am getting the itch to brew a IIPA.

[euge]

Currently (the last several years), I have only been doing 45 minute high-alpha bittering charge for about 90% of my beers. Chasing the hop-bomb is expensive and messy.

Also, since I am an allergy sufferer the subtle delicacies of hop-aroma are wasted upon me.

[Upstate Dan]

I'm a malt man at heart, but I go back and forth. I try to never buy or brew the same beer back-to-back. Keeps things fun and interesting. Less burnout on specific styles.

[Upstate Dan]

+1 on the allergies. Makes evaluation tough.

Luckily my wife has a great sense of taste/smell, so she's my guinea pig.

[Jeff M]

I tend to drink beers seasonally.  Ipas are best enjoyed int he warmer months, stouts and malt forward rich beers int he cold months.  Thats just me of course:D