The next set of tasting notes is for a batch that was brewed with Summit. These were 15.5% AA and came from Austin Homebrew Supply. The pellets themselves smelled dank, with herbal/grassy notes and a distinct onion aroma. There was a rather indistinct citrus note behind the dankness, but onion and dank were the main aroma from the hops themselves.
I was surprised by the aroma
of the finished beer. There was a huge blast of tangerines with some
grapefruit. There is a bit of dankness/spiciness in the nose, but it is
way in the back behind the citrus.
The flavor profile is a
different story altogether. It's like eating onion rings. It's not
overpowering, and I like the taste in general, just not in a beer
(especially not in a session beer). I think it's the malty Munich flavor
that combines with a savory/spicy onion-garlic note that really reminds
me of breaded onion rings. I think I picked up something that reminds
me of aged parmesan or asiago as well.
So my thoughts on Summit
are, maybe it's only suitable in small quantities, or maybe it's better
suited for dry-hopping only. Maybe it would be OK paired with another
hop. I just know that while I like the flavors that I'm getting in this beer, I just don't like them in beer.
On the other hand, this beer will likely be awesome to cook with.