[erockrph]

I'll also throw a lot of you into fits by naming EKG as low on my list, too.  It usually comes across to me like Broccoli, Brussel Sprouts or Asparagus. 

Interesting. Do you get that from any noble hops like Hallertau? I do get some herbal qualities from EKG, but it's never been overtly vegetal. I'm wondering if that's a sensitivity thing. I usually pick it up closer to black tea. I also get a great anise note from it that seems custom-fit to match the esters of so many English yeast strains.

[pete b]

I'll also throw a lot of you into fits by naming EKG as low on my list, too.  It usually comes across to me like Broccoli, Brussel Sprouts or Asparagus. 

Interesting. Do you get that from any noble hops like Hallertau? I do get some herbal qualities from EKG, but it's never been overtly vegetal. I'm wondering if that's a sensitivity thing. I usually pick it up closer to black tea. I also get a great anise note from it that seems custom-fit to match the esters of so many English yeast strains.

I also get a distinct black tea from ekg. I'll have to see if I get anise next time because I think I know what you mean but might have lumped it in with the tea flavor. I made an English IPA with whole leaf EKG in a hop stand and dry hopped that tasted like iced tea.

[HoosierBrew]

I also get a distinct black tea from ekg. I'll have to see if I get anise next time because I think I know what you mean but might have lumped it in with the tea flavor. I made an English IPA with whole leaf EKG in a hop stand and dry hopped that tasted like iced tea.

I've always gotten that from EKG too, Pete - in a good way. I like EKG. Just don't brew as many British pale beers these days.

[Wort-H.O.G.]

I'll also throw a lot of you into fits by naming EKG as low on my list, too.  It usually comes across to me like Broccoli, Brussel Sprouts or Asparagus. 

Interesting. Do you get that from any noble hops like Hallertau? I do get some herbal qualities from EKG, but it's never been overtly vegetal. I'm wondering if that's a sensitivity thing. I usually pick it up closer to black tea. I also get a great anise note from it that seems custom-fit to match the esters of so many English yeast strains.

I also get a distinct black tea from ekg. I'll have to see if I get anise next time because I think I know what you mean but might have lumped it in with the tea flavor. I made an English IPA with whole leaf EKG in a hop stand and dry hopped that tasted like iced tea.

+1 herbal tea for me....but all EKG in my ESB is pretty tasty to me.

[narvin]

I'll also throw a lot of you into fits by naming EKG as low on my list, too.  It usually comes across to me like Broccoli, Brussel Sprouts or Asparagus. 

Interesting. Do you get that from any noble hops like Hallertau? I do get some herbal qualities from EKG, but it's never been overtly vegetal. I'm wondering if that's a sensitivity thing. I usually pick it up closer to black tea. I also get a great anise note from it that seems custom-fit to match the esters of so many English yeast strains.

I also get a distinct black tea from ekg. I'll have to see if I get anise next time because I think I know what you mean but might have lumped it in with the tea flavor. I made an English IPA with whole leaf EKG in a hop stand and dry hopped that tasted like iced tea.

When I get tea-like flavors from hops, the common denominator seems to be that they're whole leaf.  I chalk it up to poor storage and oxidation with age.

[erockrph]

I'll also throw a lot of you into fits by naming EKG as low on my list, too.  It usually comes across to me like Broccoli, Brussel Sprouts or Asparagus. 

Interesting. Do you get that from any noble hops like Hallertau? I do get some herbal qualities from EKG, but it's never been overtly vegetal. I'm wondering if that's a sensitivity thing. I usually pick it up closer to black tea. I also get a great anise note from it that seems custom-fit to match the esters of so many English yeast strains.

I also get a distinct black tea from ekg. I'll have to see if I get anise next time because I think I know what you mean but might have lumped it in with the tea flavor. I made an English IPA with whole leaf EKG in a hop stand and dry hopped that tasted like iced tea.

When I get tea-like flavors from hops, the common denominator seems to be that they're whole leaf.  I chalk it up to poor storage and oxidation with age.

Maybe something happens during the importing process, but I get it commonly from a lot of English cultivars, regardless of pellet or leaf. Challenger is the biggest one, but EKG has quite a bit as well.

[blatz]

I hate sorachi ace the most.  Tastes like Pledge.

[pete b]

I'll also throw a lot of you into fits by naming EKG as low on my list, too.  It usually comes across to me like Broccoli, Brussel Sprouts or Asparagus. 

Interesting. Do you get that from any noble hops like Hallertau? I do get some herbal qualities from EKG, but it's never been overtly vegetal. I'm wondering if that's a sensitivity thing. I usually pick it up closer to black tea. I also get a great anise note from it that seems custom-fit to match the esters of so many English yeast strains.

I also get a distinct black tea from ekg. I'll have to see if I get anise next time because I think I know what you mean but might have lumped it in with the tea flavor. I made an English IPA with whole leaf EKG in a hop stand and dry hopped that tasted like iced tea.

When I get tea-like flavors from hops, the common denominator seems to be that they're whole leaf.  I chalk it up to poor storage and oxidation with age.

These seemed fresh, I used them soon after their arrival and they were in the normal nitrogen vacuum thingy, and the taste I'm describing was awesome, not off.

[kgs]

Once all the craft newbies get finished with the newer ipa's, things are likely to come full circle back to Centennial and Cascade. They have really fallen by the wayside the last few years.

SN's Celebration will be out soon! (although I'm sure they changed the recipe this year )

I don't hate any hops, but I won't use Belma or Calypso again. Calypso had a strange bitterness to it and Belma didn't seem to have any flavor.

From SN's website: "Celebration is bold and intense, featuring Cascade, Centennial and Chinook hops" -- well, that just crushed my theory about tracing beers I don't like back to Chinook, though there are years I have liked Celebration more than others, so maybe that's it!

[dmtaylor]

Hate Mosaic and Simcoe.  I have many cats.  I know what cat pee smells like.  I don't need it in my beer.

Love Sorachi Ace.  My Sorachi Ace IPA tastes fantastic.  BJCP judges do not agree with this sentiment.  Scored low 20s in two competitions in the standard IPA category, with all sorts of make-believe descriptors including "diacetyl" and "phenolic".  Sorry, jerks (not you, them), there's no diacetyl or phenols in this beer; you just don't like Sorachi Ace and you don't know why if it's not specified as a Specialty IPA, so then you make crap up so you can score it down.  Nice.

[klickitat jim]

Dave needs a hug

[dmtaylor]

Can I hug you, Jim?  Are you offering me a hug?  Please? 

[udubdawg]

Dave needs a hug

He's in quite the pickle liking a dill-flavored IPA.
Sorry, not sorry. 

[dmtaylor]

I really do think it's such a unique hop, it's a love it or hate it thing.

[narvin]

I'll also throw a lot of you into fits by naming EKG as low on my list, too.  It usually comes across to me like Broccoli, Brussel Sprouts or Asparagus. 

Interesting. Do you get that from any noble hops like Hallertau? I do get some herbal qualities from EKG, but it's never been overtly vegetal. I'm wondering if that's a sensitivity thing. I usually pick it up closer to black tea. I also get a great anise note from it that seems custom-fit to match the esters of so many English yeast strains.

I also get a distinct black tea from ekg. I'll have to see if I get anise next time because I think I know what you mean but might have lumped it in with the tea flavor. I made an English IPA with whole leaf EKG in a hop stand and dry hopped that tasted like iced tea.

When I get tea-like flavors from hops, the common denominator seems to be that they're whole leaf.  I chalk it up to poor storage and oxidation with age.

These seemed fresh, I used them soon after their arrival and they were in the normal nitrogen vacuum thingy, and the taste I'm describing was awesome, not off.

I'm thinking "bad" tea.  Astringent and grassy, almost papery like the smell of money. I've had this with Centennial before, so it's not limited to just English hops.  I think it may also be related to a bad harvest, or hops harvested too late.  Some of the local beers dry hopped with local hops from new farms had this exact flavor as well.