I had a beer yesterday that was 65 IBU's of Centennial hops. I found it far too harsh and I love hops. I guess I don't like 65 IBU's of Centennial hops.
What is the "harsh aspect"/"harsh chemistry" of Centennial hops and what other hops have this harshness? I want to avoid this/these flavors.
I bet if the beer at 65 IBU's was made with another hops, I might have liked it. What hops would you put in a nice ale for 65 IBU's of great flavor?
I must say, I now read the labels so I can avoid Centennial hops and the biting, unpleasant, harshness that seems to go with them.
Is it just me?
What is the "harsh aspect"/"harsh chemistry" of Centennial hops and what other hops have this harshness? I want to avoid this/these flavors.
I bet if the beer at 65 IBU's was made with another hops, I might have liked it. What hops would you put in a nice ale for 65 IBU's of great flavor?
I must say, I now read the labels so I can avoid Centennial hops and the biting, unpleasant, harshness that seems to go with them.
Is it just me?
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