Am I missing something on D/IPAs?

hopslam?

 

This.

I've only had PtE once since I'm on the east coast, but I can still remember that earthy, pine flavor and the total overtake and domination of my tastebuds.

 

I don't like many, but I really liked Schmaltz H'ebrew IPA... and I'm a fan of Saint Arnold Endeavour in the dIPA category...

 

Sounds like you're more of a fan of the maltier IPA's. One of my favorite malty DIPA's ever is Weyerbacher Double Simcoe. Hoppy (obviously), but it has a really great caramel malty sweetness to it. Check it out sometime. You also might like imperial red or amber ales, for example Oskar Blues G'Knight or Troegs Nugget Nectar. They have the hop qualities of a good IPA, but a lot more malt depth.

 

For me, Endeavor (since you and I get it fresh) and Sculpin could be the beers that seem to open my nose up to the hops. Maybe they are super fresh but I seem to really enjoy those two.

 

I mean if you go in expecting the hop flavors of an IPA, youll be disappointed. DIPAs are usually more malty and sweet than IPAs. I learned that the hard way.

 

exactly.

to your original post, i'd say you are missing a lot, and if you really want to develop a taste for hoppier beers than you'd be opening yourself up to another whole world of craft beer. i wouldn't say you NEED to, and if you don't want to then that's fine, but i've never regretted acquiring a taste for a new style of beers...

 

This is why I tend to like dIPA's more than singles....

 

and me quite the opposite. The more dry hopped and lighter bodied, the better. I tend to drink by myself, so a smaller beer is nice most of the time.

 

This. This is why I enjoy IPAs/DIPAs and why they are my favorite style. Light on malt, heavy on hops. To each his/her own though.

 

a DIPA done well isn't sweeter or maltier. it should be just as balanced as an IPA, but bigger. sometimes when breweries don't do things like adding sugar to the malt bill, they end up with more residual sugars, but that's usually a result of underattenuation or poor recipe design, since the whole reason why you would need to beef up the malt bill in the first place is to balance the greater amounts of hops.