I read Brewing Classic Styles back in the winter and noticed the use of traditional bittering hops used for bittering like Goldings, Tettnang, Hallertau, etc. I've also seen in NB's recipes such a pattern of use. However, in reading about hop descriptions, they list most of these as flavor or aroma hops, and for good reason. Their aromas are amazing. For classic beers as English bitters, German lagers, etc., do you all still use these varieties for bittering, or do you all use high alpha hops for bittering and leave these for flavor and aroma?