Thinking specifically about super-aromatic beers here, it seems like hop aroma falls off really quickly, no matter what you do. Examples include Surly Abrasive, Lagunitas Sucks, Pliny... after just 2 or 3 weeks I noticed a surprising decline in that "blast of fresh hops" on the pour. Do certain hop varieties fare better/worse in this regard? If I hadn't refrigerated them (just kept them in the cellar @ 52 degrees) would this have gone even faster? Or do the aromatics in hops just have an internal half-life that keeps ticking no matter what? I think I notice this a lot more in the aroma than in the taste, but since these two senses are intertwined to some degree this might be hard to distinguish concretely. Cheers!