Has anyone made systematic observations on how hop character fades? Do some flavor/aroma characters fade more quickly than others? Context for questions: My El Dorado hopped pale/IPA originally seemed citrusy with tropical fruit. Four or so weeks later, the first thing I notice is herby aromas, oregano and geranium (I assume, geraniol). However, if I let the emptied glass sit, the residues beging to smell like tropical fruits again.
Can't speak to El Dorado, but I have had similar experiences with Citra and Northern Brewer...weird akward phases and flavors that never seem the same. Some due to the hops themselves, but I'm sure my schizophrenic palate plays a role also.
I haven't noticed a change but I usually keg my hoppy beers and store them super cold once in bottles and tend to drink them rather quickly. I did notice last year in a DIPA I made with Nelson and galaxy that it started with a ton of dark fruits/wine/grape aroma and after trying a bottle that was 8 or 9 months old the aroma had changed to more of a bubblegum/banana/Swedish fish aroma. I also used Irish ale yeast on that beer which probably threw some different esters than I'm used to in that style.
I've got a couple bottles of my El Dorado pale ale still. No herby aromas detected at any point. Only thing I can say is that the fruity/candy aroma has faded a bit.
I have noticed this with citra in more than one capacity. I have noticed that the flavors between two weeks in the bottle and two months in the bottle change, however I have also noticed that there are flavor differences in general when using the hops sooner rather than later. I am sure its a no brainer, but I figured I would throw it out there. In both cases the musky and dank flavors seem to fade away and really let's the tropical come through after some age on it.
