Interesting lack of mention around the water profile, which is arguably one of the most important variables in a good beer, in terms of pH, alkalinity, hardness, etc.
it is currently fresh hop season in the pacific nw. a large number of breweries (and homebrewers, I have a fresh hop saison finishing right now) pick the fresh hops off of the bine and brew with them, imparting the magic of a beer you'll only get to taste once per year if you happen to be in the right place at the right time.
If you liked this, the Penny Arcade folks have a nice video series where they brew a bunch of different things and discuss tradeoffs and flavor profiles and all that. It is based on their D&D streams that are called "Acquisitions Inc." and so it is fittingly called "Acquisitions Intoxicated." Each episode really does just feel like a chill hour or two with some nerdy friends.<p><a href="https://www.youtube.com/playlist?list=PLjZRIC6PMEFlJgsGXgiBWC_7wvENmr2TC" rel="nofollow">https://www.youtube.com/playlist?list=PLjZRIC6PMEFlJgsGXgiBW...</a>
It's really quite amazing the array of flavors that hops can be bred to have. Not only can you breed in all manner of floral or fruity notes, some of the new ones have flavors that are <i>completely</i> novel in a way they can't be directly compared to any other foods. It makes me wonder if there are flavor sensors in the nose that just sit idle for an entire lifetime without ever being stimulated.