For as long as I can remember I’ve struggled reading descriptons of hop flavor/aromas. It’s no secret that smell and taste are extremely subjective, but the liberal use of words that many people don’t have a frame of reference for can be downright frustrating when building hops into a recipe. Catpiss, dank, resinous, fruity, piney, lemony, lemongrass stalk, grass, weed, stone fruit, currants, and the list goes to infinity. I’ll easily concede that there isn’t a more realistic or effective way for us to convey attributes about beer to each other. However, it can be very difficult to read profiles on hops and translate flavors to the final beer. Looking through my recipes it’s quite easy to pinpoint the hops I’m comfortable with and not many others. One thing I’ve done that has been helpful is utilizing the hop aroma/flavor chart. Tracking my experiences with hops numerically has been a great way to quantify why I like certain flavors and what the cause of that flavor/aroma might be. With the explosion of flavorful hops in the past few years I’ve been remiss by not experimenting more and expanding my brewing knowledge by incorporating new hops into my routine. We harp on process and repeat-ability so much as homebrewers, but sometimes we just need to try something different and see where the flavor takes us (maybe I’m learning some from Jeef).