I've just found a heavy article by the Journal of the Institute of Brewing based on a high level laboratory experiment on the impact the three monoterpene alcohols geraniol, beta-citronellol and linalool have on beer flavors! After reading that, I needed a beer.
For those interested I've attached a link to the article below but, in short, their conclusion seems to be:
To achieve a strong citrusy flavor and floral aroma, all three monoterpene alcohols (geraniol, beta-citronellol and linalool) must be present in the wort. Especially rich geraniol sources are Coriander seeds and Citra hops (German aroma hops are geraniol-poor). Linalool also comes from Coriander seeds and certain raw hops. Little B-Citronellol is found in raw hops but it is created during geraniol metabolism by the yeast.
Looks like my next experiment will involve hibiscus flowers, coriander seeds and citra hops! If it tastes like crap I guess I can always use it as a shampoo.
http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2010.tb00428.x/pdf