Very good article. I found the first two topics shed light on something: I've noticed in reading the British beer blogs a common complaint about American styles, in particular NEIPA, that these beers are exceptionally bitter and astringent, but lacking in hop flavor and aroma. Just put all the hops in at the start of the boil, the Brits seem to say, so we'll get lots of hoppiness without bitterness. Opposite of the assumptions behind NEIPA. But it makes sense now in light of this evidence of bitterness from dry hopping, especially if the bitterness from dry hopping is of a different character; and maybe the Brits are conditioned to identify (referring to the first topic in the article) different compounds, those with lower saturation limits, as "hoppy" than some Americans do. (So if hop creep makes all their cans of NEIPA explode, they probably won't miss it. Anyway, they understood and utilized hop creep long ago.)
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