I'm scraping the bottom of the barrel in my hop freezer, brewing through my inventory before making a big buy from hops direct, and it's been warm so light pale ales have been a hot commodity. Getting to the point: Glacier has an awesome aroma and flavor if you use enough of it. I get a lot of apricots and floral/roses from this beer. Totally unlike other American hops, and there's a tart/quenching quality that's hard to describe and fairly unique.
I've read that hop flavors change with age, many noble hops actually get better or take on a different but still interesting character after a few months, while most citrusy American varieties get funky or unpleasant. The Glacier I'm brewing with is 2010 crop, so I posit that the hop aroma has evolved due to age. (though the hops are in cold storage, shouldn't this be minimal?)
If you're looking for a great summer session beer to please your friends who haven't embraced IPA yet, this is a winner:
See the recipe with calculations on BeerCalculus
Malt bill:
10lb American 2-row (Rahr Harrington)
1lb Crystal 60
2lb Flaked quick oats
Hop additions: (All whole cone)
0.5 oz Millennium 15%AA at 60
1 oz Glacier 5.6%AA at 20
1 oz Glacier 5.6%AA at 15
1oz Glacier 5.6%AA at 10
1oz Glacier 5.6%AA at 5
1oz Glacier 5.6%AA at 0
