Help me identify that flavor.....

Did a quick search online for the hops used in sculpin...
and Enjoy by...

Both have: Galena, Simcoe, Amarillo and Cascade

So maybe one of those?




Edit: Hop Juice also uses Amarillo

 

I get the same thing from all those beers you listed. I can't put my finger on it either. I know I'm not a huge fan of Citra or Nelson hops but it doesn't seem like those would be a factor here.

 

Well the key to Sculpin is to how old it is. What's the Best Buy date on the label?

 

Don't get worked up over "this hop tastes like onions" & "this hop tastes like passionfruit". For the most part, these descriptions are totally accurate. However, mosaic hops, for example, are not passionfruits. They are hops, and will have other flavors going on as well that people of different palates will pick up.

 

I feel glad that I don't identify any hop strain as "onion-like."

Not ripping on ya man, every radio receiver of consciousness is unique. Just glad I'm tuned into the frequency that allows me to enjoy all the good shit

 

You may be tasting weathered shingle.

??

 

I'm not a big fan of either Sculpin or Enjoy By. Might be for the same flavor you're picking up on, but I feel like theyre a bit of a chore to finish, instead of a pleasure.

 

Definitely Weathered Shingle haha

 

I'm going to say that it is the Galena hops. There is "super Galena" and regular Galena: both have a huge amount of alpha acid. Depending on how much the wort is boiled, if boiled for too long the "isomerization" of the alpha acids in those hops increases. This goes with any hops, but these in particular will add an acrid alpha acid flavor that can definitely be interpreted as onion-like

 

I know what EXACTLY what you are talking about. It's almost like a roasted malt character, even though it is lighter.

Stone IPA and Sculpin both have this quality. I like it.

 

When in doubt, horse blanket.

 

The onion garlic flavor comes from a sulfur compound. Certain hops have more of it if harvested late. It actually boils off, so if the hops are boiled for bittering, no problem. If the hops are used late for flavor or aroma, you get onion and/or garlic.

 

Will they truly boil out or is there still a threshold where people sensitve to onion/garlic will still pick out that say, Summit , was used as the bittering charge?

 

Admittedly, don't know my hop varieties. But I've had Sculpin (delicious). Never tasted onion/garlic.

 

"Admittedly, don't know my hop varieties."
~kingofhop

May want to rethink username

 

I was having an Enjoy By last night and wondering which hop was causing that sharp aroma. I wouldn't describe it as oniony or garlicky though it certainly is musty and I assume it's the same specific note everyone else is picking up on. This makes me want to seek out more beers that feature galena hops to see if that's indeed the contributor because I actually like the pungency of it. Anyone have any suggestions?

 

That is what the experts have said. If you want to be sure, bitter with Magnum!