What's the Importance of the Vegetable Matter in the Kettle?

Dean Obeidallah: There's this movement in American craft brewing to use Magnum for bittering and or warrior. He says the vegetable matter is part of that classic logger flavor from Europe. And so it makes me wonder what is the implication here for spent hops? Like, you know, maybe the American noble product, which is I think the leftovers from the cryo process.