[blues-train]

IPA “were” great, but lately, the brewers work to “out-hop” the competition. There are other avenues to full flavor, than just adding more quantities and varieties of hops. IPA’s are great, but what about Ambers and ESB’s. In Oregon, we have more craft brewers per capita than just about anywhere, and you really need to hunt for something other than an IPA’s.

[Lurker]

I have to agree with you. I enjoy a good dose of hops as much as the next guy. But lately it seems that brewers have gone just a bit too far.

L

[mikeIII]

I’ve had the Broken Halo ale from them there your parts. It got good as it warmed up a bit, but again, like most, overdone with the hops.

[mikeIII]

Yes, each of these brewers seem to be trying to out-hop the other. IPA's are meant to be light, pale and - wait for it - warm! A Madeira!

Now, you may find this difficult, but try it slightly warmer - cellar temperature!

[ebshumidors]

Portland had a Scottish Ale that i loved in the ‘90’s. McTarnahans?

[Scrambler Bob]

In your own Oregon brewery, Rogue,

...In classic John Maier fashion, 20,000 Brews by the Sea is not brewed to style but instead is described by John as a “complexity bomb” that honors this remarkable achievement. The beer uses 20 varieties of hops, 20 specialty malts, has a 20 year shelf life, will be brewed to 20 degrees plato, and will be bottle conditioned for 20 days...

https://blog.rogue.com/john-maier-brews-20-000th-rogue-ale-6efeb95c4739#.y0wcb0oiw

So much for fewer hops.

PS. It was darned hard to get a few bottles.

[Sans-Culotte]

IPA “were” great, but lately, the brewers work to “out-hop” the competition. There are other avenues to full flavor, than just adding more quantities and varieties of hops.

That's my take. I used to love IPAs, but now they starting to taste like somebody dumped a glass of grapefruit juice into the beer. No balance of flavors.