What's the flavor profile of a beer that only uses bittering and dry hops?

Question

It's of course possible, but I'd appreciate any experience anyone has with only dry-hopping for finishing hops. That would mean:

1. add the bittering hops
2. chill, aerate, pitch, ferment as usual
3. dry-hop for some number of days in secondary or keg

Have you done this?

Answer 1

I've done that quite a few times. It ends up kinda like you'd expect...a tiny bit of flavor from the bittering hops and great aroma from the dry hops. You can definitely make a really good beer like that if you plan your recipe around it.

Answer 2

I did a FWH and a flame out one time. I didn't care for it. It was odd lacking in flavor with the aroma there.