Hi all! I would like to ask your common opinion on how to best utilize a bag of locally grown hops. Here's a little background for hop growing in Finland: Back in the 17th,18th and 19th century it was required by law for every land owner to grow a certain amount of hops for the crown. This law is in fact still valid, though not in effect. Today semi-wild and wild hops grow across the country and these varietes have been studied in recent years. I managed to acquire a bagful of these hops with a detailed analysis of its chemical fingerprint. Now the question is, what kind of beer should I brew with these delicate cones? Here's the chemical composition: alpha acids: 2% consisting of: Cohumulone: 0.6% n-Humulone: 1.1% Adhumulone: 0.3% beta acids: 2.8% consisting of: Colupulone: 1.5% Lupulone+AdL: 1.3% The chemical composition was described as "unusual", consisting of "extra" compounds. I understand these hops are very low in acids and very delicate overall. I've got 180grams (6 ounces) of dried cones and I can make 23 liter (6gal) batch. What should I do with these? Aroma/flavor only or single hop it? What style to shoot for? Appreciating your input!