Only time I didn't like a hop was when I used some homegrown cascade that was picked late. Not onion-like, but cheesey.
There are some cat-pee notes in some SB wines I like, especially Sancerre.
Not sure if there is any parallel to garlicky hops, but in red wine fermentations, excessive hydrogen sulphide production is common in the early stages of fermentation. It usually blows off on it's own, but unchecked, it can result in more stable (and generally unpleasant) mercaptans like the garlic aromas. Spotted early, it can be remedied with additional aeration of the vat. H2S production, in excess, is often associated with lack of nitrogen to be traced back to the vineyard. Some residual H2S can be pleasant in full-bodied wines like cool weather syrah. It is a sign that the winemaker has been meticulous about avoiding oxygen exposure, often to a fault. Manure notes can actually be pleasant is small amounts, effecting aroma but not taste. Like 'real' muenster cheese that can stink like three-day backpacking socks, but actually taste very good.
It's amazing how aromas can be pleasant or not depending on the context. I think that the perception of any particular hop is very much dependent on that, as much of the above discussion is alluding too. I avoided fuggles for years, but then found a way to really place them in earthy bitters.
Topic: The Hop You Hate (Read 10826 times)
