Just got my second place winnings from a contest - 1 pound of palisades hop plugs 8.5% aa. I know nothing about the hops, and not really getting a good feel from the fancy internet thingie, so thought I’d ask the experts. Anyone use this hop before and in what styles seemed to work well in?
Palisade (6.7%) - Palisade is a newer hop variety from the Pacific Northwest bred from the Swiss
Tettnanger. It has moderately strong bittering properties with high oil levels and an earthy, apricotlike
aroma that’s often described as “pretty”. Some craft breweries are producing all-Palisade pale
ales and IPA’s.
From this website: http://www.butlerwinery.com/supplies/Hop%20descriptions.pdf
Yep, I’d use them pretty much in anything that you want to contribute a pleasant spicy aroma/bitterness to. Use them much like Santiam, Simcoe, US Tettnang or Ultra. 
Pale Ale or IPA would be a good usage. I brewed a clone recipe of DFH 60 minute that uses Palisade and Glacier and I liked that combo.
Thank you all! :) I think I’ll try a pale ale first and then determine if I want to do an IPA if I like the character.
I used Palisade as a finishing and a light-handed dry hop in an American Pale Ale that sat on pureed apricots. I was going for something along the lines of Aprihop from DogFish but was going for a little more Apricot flavor. I turned out very good!
It’s a great bittering hop, especially in Porters. I use it to bitter my Amber and Brown too. I’ve even used it in Schwarzbiers and Dunkels. I going to use it in a Bitter with EKG today. I’d have no problem using a pound of them. I’ve gone trough a few already.