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A question was posed to me by my boss who is taking a brewing science course; " [why would] ...modern high alpha-acid hop varieties create complications for non-bitterness hop-associated flavors when designing a hop-forward style of beer?"
In other words, what flavor issues NOT related to bittering could occur in a beer made with high-alpha hops?
The only issue I could think of IS bittering related; the relative cohumulone level in many high-alpha hops could create a harsh bitterness… even that is debatable. I called Hopsteiner and spoke to one of the reps, the only thing he could come up with was purely subjective; onion/garlic and sulphur-like flavors are not uncommon in high-alpha hops, but a matter of taste.
SO, does anyone have any ideas?
In other words, what flavor issues NOT related to bittering could occur in a beer made with high-alpha hops?
The only issue I could think of IS bittering related; the relative cohumulone level in many high-alpha hops could create a harsh bitterness… even that is debatable. I called Hopsteiner and spoke to one of the reps, the only thing he could come up with was purely subjective; onion/garlic and sulphur-like flavors are not uncommon in high-alpha hops, but a matter of taste.
SO, does anyone have any ideas?