Just read a fascinating article on hops and Myrcene levels over on the brew blog, 4-1-12 entry. I don’t know how to post a link from my mobile, but for now, here’s the basic gist of the article. A group of East Coast homebrewers and pros collaborated on a study of hops’ contribution of flavor and aromas. At one point, they followed a promising trail related to Myrcene content. What they found was that virtually all hop flavors and aromas can be attributed to the relative levels of Myrcene in the hops, regardless of what other hop compounds are present. So they brewed a staggering number of IPAs (3 gallon, partial mash batches), using pure Myrcene extract instead of flavor/aroma hop additions. Some examples from the results of their sensory panel, expressed in terms of what the Myrcene content would have been if part of a total typical hop oils profile... 30% Myrcene = Spicy, Earthy 45% Myrcene = Flowery 50% Myrcene = Floral 60% Myrcene = Gooseberry, Pine, Resinous 68% Myrcene = Citrus, Mango Possibly even more remarkable is that they also found that high Myrcene content somehow inhibits the isomerization of alpha acids. Thus, hops such as Simcoe are really only suited for flavor and aroma additions. My take is that while you may initially be skeptical of these claims, it should be noted that these guys really think outside the box. They also seem to have a passion for flavor, and according to the article, took rigorous notes.