tag:blogger.com,1999:blog-4501361286897702641.post-70568312283401760082008-01-13T22:39:00.000-06:002008-01-13T22:39:00.000-06:00I agree with you completely. I'm new to brewing, and didn't really start understand some of the complexity of the flavors until I started brewing. I started going hop crazy in the beers that I was buying, until I ran into the Dreadnaught, the Three Floyds Imperial IPA. It was so bitter that it almost tasted astringent. So, while I still love the hops, it's caused me to pay more attention to some of the other flavors in my beers.<BR/><BR/>There was a great article the other day in the New York Times about the hoppiest beers, and there was a great quote from (I think) the brewmaster at the Brooklyn Beer Company. Basically as he stated it, coming out and saying you are trying to brew the hoppiest beer is like a cook saying he's trying to make the saltiest dish. There's no point. Sure, you can make it so ridiculous with the IBU's, but if it tastes like something you'd pull out of a medicine cabinet, what's the point?Kevin LaVoyhttp://www.blogger.com/profile/03422429428826110381noreply@blogger.com