Enigma formal tasting sessions have given interesting terms like ‘Pinot Gris’, ‘raspberries’, and ‘redcurrant’, through to rock melon and light tropical fruit,
Instructions for use as a Bittering Hop
Add desired amount of hops to 500ml (2 cups) of either water or wort and boil for 30 to 45 minutes to release the flavour. Then add this into the fermenter just before you pitch the yeast.
Instructions for use as an Aroma (Dry Hop)
To add more aroma, (which also adds to the overall flavour profile) once fermentation has almost ceased add the desired amount of hops directly (or in a hop bag) to the fermenter. Hop oils will slowly seep into the beer and it should sit for between 5 - 7 days for maximum effect.