This will absolutely happen eventually. They’ll call it ‘OLD SK00L IPA’ or “No Nonsense IPA” or some such thing.
yeah “they” are very inventive:
:o ;D
Hahaha, missed that. 
Paul, I guess you’re ahead of the curve on the ‘Old Skool’ idea. A trendsetter (sort of) ! ;D
yup, and i was brewing pilsners before they were cool again too ;D
I thought of another hop i will never try again - Caliente. Bleh!
Yeah, I was too- BoPils especially back then (big PU fan). I agree on Caliente and I’m firm on Jarrylo now - tried another single hop beer with it. Not a fan. I think it’s cool to see the growers put out all these new hops, but they’re not all gonna succeed, for sure.
Not had a lot of beers with mosaic, but on my pub crawl
Had imperia red IPA withe mosaic. Handed to my wife just to see what she would say…she said smells like B.O. My thought exactly… Onion smell and taste and yes perhaps a little garlic…interesting.
You would’ve lost me here before you even got to the hop variety… ;D But yes, I’ve found mosaic to be quite a loud hop, for better or worse.
I am definitely not a Mosaic fan either.
And I completely agree that the classic ‘C’ hops will come back around and be popular again. One of the reasons I like Ranger IPA is that it has Cascade, Chinook, and Simcoe and it doesn’t have a weird fruit flavor that some newer IPAs have. I know Simcoe is a “newer” variety, but I feel like it’s the last really “new” variety that I like (and like a lot).
The reason I ask this is because I have a galaxy pale ale that I have brewed twice. The first time (over a year ago) it was one of my favorite beers. I loved the Galaxy hops flavor. The second time the hops flavor is largely oniony and the beer is barely drinkable.
I don’t hate Galaxy hops. But I hate Galaxy hops that were left on the vine too long. People say home brewers get the worst of the hop crop. In this case, I think that was probably true.
I think that probably explains a lot of these issues with onion/garlic character. We use the best we can get, which are the lots that pro breweries reject - probably because they had inferior character from an overly late harvest. Vast majority of the time we get good beer anyway. Makes me think of Ken’s post about the funky Mosaic hops - I’ve heard a few people say that they can have this character, but so far I’ve been lucky and gotten great Mosaic hops.
i have been working on a Ballantine IPA clone for a few years. The recipe is old school, Cluster, Bullion, EKG (sometimes Brewrs Gold is in the mix). These are all hops from the 1930s at the latest. People say it tastes “Hoppy” in a good way. They don’t say citrus, fruity, piney, just hoppy. You should see the faces when I say it has 6 row and corn I the grain bill.
Nope. Love all of the Noble hops.
Tangent back to cat pee: growing up the neighbor across the street had easily 20+ cats. (Feeding time was dumping a 10 lb bag of food into a trough.) Many weren’t spayed/neutered. Nothing smells quite like tomcat pee sprayed all over your front door lol.
Except for some beers.
The hop I hate is whatever is in any overhopped beer…I like balance and understand that other folks like carpet bombed palate crushers, which is what makes this hobby and the human sense of smell and taste so subjective.
I guess I’ve been lucky with Mosaic. No onion or garlic at all. For me I get over ripe Mango or Melon out of it. I especially love it when used with Columbus and Centennial.
I tend to use 2 of the ‘old school’ hops in nearly all of my IPA/DIPA beers with one new school hop. There’s a reason they’re classic and some classics never go out of style. For me they can make a strong and familiar base that most IPA drinkers can relate to. I use the newer varieties at flame out and DH to add the more unique flavor.
Knowing how hops are grown, picked and processed, I think it would be pretty difficult to set aside the “bad” hops for homebrewers.
I wonder about that too. I doubt they set aside bad hops. But I think bigger breweries may have professional buyers who are skilled at selecting quality hops and passing over lesser quality hops.
You should go to Hop and Brew School and learn how it’s done! I guess it depends on what you man by “bigger breweries” but nearly every brewery I’m aware of sends the brewer to choose the hop lots they want to use.
Apollo as a late hop? My home club did single hop tests. The idea was use 1oz at 0, 1oz at 10, and X amount to hit 35 ibu at 60. The Apollo didn’t need anything at 60 and was way harsh.