Because hop flavor and aroma is also going to be dependent upon when exactly you add them (staggered from 20 minutes on? Just at flameout? Doing a whirlpool?) Then, dependent on how quickly you can chill, and your method of transferring the wort to the fermentor (excess hop debris causing vegetal flavors which may be undesirable?), and also the quality of the hops, how they were stored, etc., will be more evident at this point, as well.
Any esters and phenols produced during fermentation will, I believe, affect hop flavor and aroma moreso than the bitterness, as well.
Also, the finished package (which, yes, affects the bitterness, too): clarity of the final product, the role of carbonation, sufficient age (ha!) to balance any harsh bitterness and alcohol while not sacrificing the aroma of the dry hops.
Meh, it's not as hard as you're making it out to be.
I can make lagers, double snap.
I need to add, that review by Flan was hilarious, I thought he was going to cream his pants.
Oh shit. I forgot that I'm going to have to age this for at least 6 months.
"Who in the world slow roasts a dog's asshole and serves it to her husband?"
Reverend Dr. Cockface Sciencey Motherfucker. That has a nice ring to it.