Onion, Dill, Garlic, Dank

High Alpha Acid is correct! I think the last pound of Columbus I had was at 17%, bitter little devils! That's why I like The Corruption from DC Brau, they use only Columbus and it carries the Hop Flavor without the huge Bitterness of the Early addition. Citra, Galaxy and Simcoe make sweet love together in the Neo IPA World.

 

Dank is a confusing word for some people. Those in the know simply go right to that resiny, Marijuana character which is so obvious in IIPAs like Heady & Pliny.

If that is the case, sign me up!! There is however zero onion character there.

I dislike the oniony character that you get from something like Founders Devil Dancer.

 

I enjoy them when they are done well.

 

its tasty, but a saison not an ipa.

 

Honestly, I just don't get the folks who only want the "clean" flavors. I love the dank, the onion, the funky, but in reasonable levels. The wonder of hops is their complexity. Hey, if all you want is some citrus, squeeze a slice of grapefruit in your hefeweizen.

 

Whoa, are some of you saying that you perceive onion/garlic notes and dank notes as one and the same flavor profile? Wat.

Because to me they're different, discernible qualities. Please clarify.

 

Me too, I love dank IPAs but cannot handle the really citrus dry finishing IPAs. They are usually really light in color, super light to almost no malt finish. Doesn't do it for me.

 

Lagunitas Maximus is pretty garlicy and oniony...in my opinion.

 

Dank, which is used generally to describe a wettish, disagreeably damp condition or some really good pot, seems a weird choice of words...unless you are referring to pot. However, any pot connoisseur knows that it is just like beer...the flavors and smells are almost endless...I had a Medical Card for 15 years before having to move back to NH where they haven't set up the system yet...it was for debilitating migraines that made me unable to even see...and it worked and allowed me to work...migraine medication doesn't come close...nor Marinol...

 

I love Maximus, but I would not call it oniony. However, I am open to new interpretations and will have to look for that facet. I will have to pick up some soon and see if I can see what you mean. I certainly don't doubt you...I just never thought of it as oniony...Cheers...

 

I've never had an IPA/IIPA that I perceived to have an oniony/earthy/"dank" quality, including Hop Ranch. Doesn't sound too appealing. I'm good all across the piney-citrusy-tropical spectrum though.

 

Well, to my palate, I often find those same notes blended together, and considering so many hop varietals are mixed in today's IPAs, it's certainly understandable how those terms are conflated. I consider Enjoy By incredibly dank, but I also get those onion/garlic flavors. I also think there is a great power of suggestion among BAs, and therefore we are very prone to recognizing flavors as they have been described to us. I don't really think most people would ever actually conclude a beer tasted like cat piss or horse blanket. (Or LEATHER WTF??) But we've all kind of circle jerked ourselves into accepting these as descriptors.

Now Pliny is a beer where I get the weed, but no onion. And again, it's such a beautifully balanced, blended and multiply dry-hopped IPA, that I would not expect everyone else to perceive it the same way I do. Trying to think of an example of a beer that does it the other way around - just onion, no weed. Nothing springs to mind.

 

I do enjoy those flavors sometimes. Sorachi Ace Showers was this really interesting mix of dill, tea, and lemon zest. Oniony/garlicy is fine as long as they're complemented by other flavors, usually dank or tropical fruit.

They work together really well. I think there is some cross over in terms of flavor, and it seems like certain hops like Summit and Chinook both give off dank and oniony flavors. So there's probably some correlation there.

 

Whatever the combination of hops used in Alpines Duet, I think Simcoe and Amarillo, really worked for me