I was just wondering. Most agree that there's three general types of hops - aromatic, dual-purpose and bittering hops. But what defines each?
If one looks at the content of alpha- and beta acids vs. the content of essential oils, one still cannot see a definitory pattern. Or what? Is it solely a subjective definition of the brewer (eye of the beholder) or is there some underlaying rules of definition?
Bjarke