From the HBD Archive
From: Conn Copas <C.V.Copas@loughborough.ac.uk>
Subject: Re : use of hops
Date: 1992-03-03 16:17:22 GMT

> Therefore, any hops you boil
> for longer than about 15 minutes are effectively only for bittering.
> It has been recently noted in this forum, that maybe the variety of
> the hops you use for bittering can make a difference in the flavor.
> The jury is still out on this issue.

At the risk of sounding contradictory, the jury has delivered judgement where
I am concerned. Agreed, I would have difficulty discriminating two closely
related varieties, such as Hallertau and Saaz, but no amount of boiling will
disguise a generous dose of Northern Brewer in a pilsener. Goldings I find to
give a very noticeable blackcurrant flavour in light beers. Last year's wild
hops smelt wonderful in a dried state, but were overwhelmingly coarse/sickly
in terms of flavour.

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