4 ms·

I don't think I'm a supertaster (for bitter) but it has to be said that a very large percentage of IPAs is just really bad, among inexperienced microbrewers the

• bitexploder 9y ago
  That is a thing a lot of new brewers don't really understand about how to get actual hop flavor into your beer. In the initial boiling process when hops are added they almost solely contribute IBUs with very little flavor, because the boiling process destroys the delicate flavor compounds. It is only hops added as the wort cools down, or during the dry hopping process, that contribute to the moral floral and piney flavors some IPAs have. This is why beers such as Dogfish ehad 60 and 90 minute IPAs are so popular, because they used a continuous hopping rate which meant many of the hop flavors end up in the beer and not just making it bitter. Course experienced brewers know about hopping schedules and dry hopping, but...
• chadgeidel 9y ago
  Denverite here (lots of microbreweries in the area). This is obviously anecdote, but it seems that the desire to max out the IBUs in Pale Ales and India Pale Ales has run its course. I never was a big IPA fan and couldn't even order a standard Pale Ale for years. I feel I can now safely order a Pale Ale in most places that isn't super bitter.
  • zwieback 9y ago
    You may be right. Even in hops-obsessed Oregon it's getting easier to get drinkable microbrews again. There are brewers stepping up to the challenge of making interesting lagers now.