I have a Belgian Quad that isn't finishing out as dry as I'd like so I'm taking some steps to make it a decent beer. First, I'll wait until I'm sure that secondary yeast I added isn't working. One of the approaches I'm taking is to add some bitterness. There used to be a preparation of isomerized alpha acids but I can't find it any more so instead I made a hop tea: A quart of water, an ounce of Perle hops at 8.3% AA, boiled 90 minutes. The interesting thing about this little test is observing the change in the scent of the hops as the boil continued: It was very minty at 10 minutes, more herbal-spice at 30.... It was a first try and it looks like it could be a way to evaluate the flavor/aroma contribution of hops without the scent of the malt in the way.