A: I would say that the general advice for reducing hop usage is. Use your highest alpha hops for bittering. This will reduce the pounds needed, and variety is less important, since not many individual characteristics (here for the torchbearer) will survive a 60-90 minute boil.
-Maybe you’ll go “old school” with an IPA because you’re less focused on aroma and flavor (which requires a lot of late additions and dry hops) and more focused on the bitterness of early, straightforward additions (I still like to rip my tongue out every now and then) and add once in 30 minutes or so.
-If you’re doing a late addition, use hops with the most hop oil. If you are going to do a late addition, use hops that contain the most hop oils, such as myrcene, humulene, farnesene, etc., if you can find that information. Do a little research on these oils and I think you can come up with a good idea on how to use the right hops to maximize aroma/flavor while minimizing poundage input. Keep in mind that many of these compounds have a lower boiling point than water, so they may need to be added at a lower temperature to get the best results.
-Also, maybe just brew some less hop-centric styles. I’d say APA is as good, if not better, than IPA to go for EnglishPA, because I can imagine it might be easier to get European noble hops there rather than American specialty hops.