Onion, Dill, Garlic, Dank

I actually do like the onion/garlic from hops like summit, but the tropical fruit flavors are my favorite. I'm not a fan of overly floral ipas though.

 

Anyone know of a website that gives the general flavor profiles for all of the hops out there?

 

Dank I like Pliny Abrasive Heady.. onion do not like Gubna

 

http://www.hopunion.com/hop-varieties/ This is pretty awesome!

 

With the almighty nelson sauvin hop, I tend to burp up hints of pickles/dill. I don't necessarily taste or smell it initially. But it can overwhelm my palate by the second pint.

Oniony flavors tend to come and go with my taste buds. I can drink the same beer and perceive different things on different days. One day Simcoe tastes tropical. The next its piney. I can't trust myself anymore.

Edit: Looking at the link above, it may not even be the Nelson Sauvin doing that to me. But an accompanying hop like Sorachi Ace. I think a locals ipa, La cumbre project dank has done the combo set before.. But with 4-6 hop varieties used, it just becomes a challenge most of the time to pick up everything

 

I hate all these flavors in my beers and would like a list of these offensive brews so I may avoid them in the future.

I've crossed the following beers off based on personal experience with this dank, onion and garlic taste.
Stone Enjoy by
Surly Abrasive
Sierra Nevada Hoptimum

 

I don't think it's always as simple as what hops are used, but sometimes when. I've even had beers using summit (a notorious offender) that don't have any issues. At the same time, I've had beers using classic hops like Cascade and Chinook that did.
I think it comes down to when the additions were made.

 

Dank, Yes nothing like dank and tropical fruit/citrus.Dill, minimal to mild is fine (anything above Sorachi Ace is too much). Onion/garlic (Summit hops im looking at you), no thanks.

 

Chris, it is a combination of the hop variety and how it is used. Summit can provide an oniony flavor/aroma if it is used later in the boil (or God forbid for dry hopping). If a brewer solely uses Summit for bittering (beginning of boil) there will not be much onion flavor/aroma; the 60 minute (or whatever length) will boil off the compounds that could be perceived as onion.

In homebrewing Columbus (CTZ) hops are often using for bittering since they have high alpha acid amounts (AA%), I once has a commercial IPA that was dry hopped with Columbus and that IPA was very dank.

Cheers!

Jack

 

The only hops I tend to pick up as slightly oniony are Mosaic; I definitely get it in ST 2XOne and Hop Ranch. There's some dank in there, too.

Columbus comes across mostly as weed/dank to me, not really oniony.

 

I've been drinking IPAs for almost two years and I don't even know what "dank" is supposed to be. Perhaps my palate still has much room to improve, but the only hop profiles I taste are citrus, stone, and tropical fruit varieties, and pine/resin. Spicy, earthy, or herbal/leafy if we include European hops. If this supposed dankness is so bad, maybe I don't want my palate to develop any more and ruin all these IPAs I love.

 

Dank is fine. The others are not.

 

I honestly don't see why you need to be douchie though, everyone has a different palate I don't know if u knew that? Me personaly, I likes to get slapped in my face with dank bitter hops but I could understand why someone would like a more refined, balanced, clean tasting IPA. Live let live and be happy

 

Michael, that is interesting input. I homebrewed a Mosaic IPA and all that I perceived was fruity flavors (with a hint of blueberry).

I pick up dank big time in Hop Ranch which I have always assumed was from the Azacca hops. Are you aware of any other beers brewed with Azacca?

Cheers!

Jack

 

This beer right here: http://www.beeradvocate.com/beer/profile/17981/108534/

It was a Schwartzbier, but nothing (and I mean nothing) has come closer to the taste of bleu cheese in all my years of drinking.

 

They mean reefer/reefer resin, even though dank is used to describe how sticky the reefer is, not the taste or the smell of the reefer.

 

Dank - yes. But, honestly, I never got an onion or garlic essence out of any IPA or DIPA. I guess my palate is way off!

 

You can say that again. Freaking fantastic beer.

I pick up a bunch of onion/ vegetal favors on Hop Ranch ( to a lesser extent but still there) and Harvest and I got similar flavors on the old LBR. I can't tell you which hops produce that, but I tasted it.

 

Bright clean citrus and tropical fruits are my favorite. Typically Dank beers are just too thick and rich. They lack the refreshing lightness and crispness I search for in a quality IPA.

 

Oh, okay. I've only smoked weed once, so I don't really know anything about that. I know very well how it smells, but I can't say I've ever had an IPA I thought smelled like weed, either.