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 add

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...