Gotta say I was very pleased with 1450's perfomance with my hoppy red ale (something like mendocino's red tail ale or north coast's red seal) - it made a nice, creamy, balanced American-style beer. But, I wasn't as happy with 1450's perfomance in less-balanced hoppy beer I used it for. I made an all-Amarillo IPA (very simple recipe) and the beer is a good deal less "hoppy" than it should be on paper. Also, I think the creamy mouthfeel just doesn't work for me with the style. So, I would say that the yeast is great for darker beers and maltier ones, but not my first choice in a standard west coast pale ale or IPA.