Your Additive/Flavor no no's.

Discussion in 'Beer Talk' started by pjbear05, Jun 18, 2015.

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  1. deleted_user_357747

    deleted_user_357747 Initiate (0) Aug 7, 2009

    Have you tired any of the spicy stouts, like Mexican Cake or Chocolate OA Yeti? I didn't used to like chilies in my beer either, but subtle heat in a stout is sooooooo good.
     
    #121 deleted_user_357747, Jun 19, 2015
  2. jesskidden

    jesskidden Grand Pooh-Bah (3,145) Aug 10, 2005 New Jersey
    Society Pooh-Bah Trader

    Well, there are:
    Or, from MillerCoors:

    :wink: Unless you guys at AB consider Bud Light Lime a FMB? It is a "malt beverage" that is lime-flavored but not what is normally considered a FMB or PAB within the industry, such as AB's "Bud Light ____ -a-Rita" line.
     
    #122 jesskidden, Jun 19, 2015
  3. Pro_Magnon

    Pro_Magnon Savant (1,037) Mar 25, 2014 Texas

    Every ingredient in Ballast Point's Indra Kunindra.
     
    #123 Pro_Magnon, Jun 19, 2015
  4. Ranbot

    Ranbot Pooh-Bah (2,463) Nov 27, 2006 Pennsylvania
    Pooh-Bah

    I had the chocolate OA Yeti several years ago, and I've had a few others like Clown Shoes' Chocolate Sombrero and [local] Prism's Love is Evol (brown ale) ...they do nothing for me. The only beer I remember liking the chilis in was Rogue's Chipotle Ale but not so much that I would want to pick it up on any regular basis.

    EDIT: I just remembered... Ballast Point's Habanero Sculpin was not good IMO either.
     
    #124 Ranbot, Jun 19, 2015
  5. denver10

    denver10 Grand Pooh-Bah (4,155) Nov 17, 2010 New Mexico
    Pooh-Bah

    Raspberry in all non-wild beers.
    Vanilla
     
    #125 denver10, Jun 19, 2015
  6. Roguer

    Roguer Grand High Pooh-Bah (7,811) Mar 25, 2013 Connecticut
    Mod Team Society Pooh-Bah Trader

    Not if added post-fermentation. See: entire conversation about HFCS, above. Same exact deal.
     
    #126 Roguer, Jun 19, 2015
  7. MUTINY

    MUTINY Initiate (0) Feb 6, 2015 Virginia

    Funny you bring that up. I've been avoiding most hefes for the last few years.
     
    #127 MUTINY, Jun 19, 2015
  8. Hendrick24

    Hendrick24 Pooh-Bah (1,949) Sep 6, 2013 Wisconsin
    Pooh-Bah

    Unlike pretty much everyone else, I am not a fan of beers where cinnamon is the dominant flavor (i.e. Huna).
     
    #128 Hendrick24, Jun 19, 2015
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  9. Oceanbear1

    Oceanbear1 Initiate (0) Aug 8, 2013 Colorado

    I do not like spicy beers! I like spicy food, but if my drink is making me hot, what do I have to cool me down? Yes I know the answer is a glass of water, but still
     
    #129 Oceanbear1, Jun 19, 2015
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  10. Ranbot

    Ranbot Pooh-Bah (2,463) Nov 27, 2006 Pennsylvania
    Pooh-Bah

    I grew up in VT and was practically weaned on maple syrup, so I love it. The problem with brewing beer with maple syrup is during fermentation the simple sugars in syrup readily ferment into alcohol. So, by the time the beer is done fermenting virtually all trace of the maple syrup is gone and you're just left with more alcohol. It's a waste of precious maple syrup, and there are cheaper sugars (honey, candi sugar, etc.) that could be used to raise ABV instead. A few brewers have made "maple" beers with artifical flavors, which might fool people accustomed to corn-based table syrups (e.g. Aunt Jemima, Log Cabin, etc., which are marketed as maple but aren't), but if you know real maple syrup there's no comparison.
     
    #130 Ranbot, Jun 19, 2015
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  11. Roguer

    Roguer Grand High Pooh-Bah (7,811) Mar 25, 2013 Connecticut
    Mod Team Society Pooh-Bah Trader

    And? I'm not clear on your point. I don't like too much of certain flavors. I don't care how much is used in the brewing process, or when; I care how much makes it onto my palate.

    For the most basic example, take hops. Adding hops early in the process contributes significantly to bitterness, far less so to aroma and flavor. Dry hopping contributes significantly to aroma, but far less so to bitterness. Same ingredient, different result. Some people don't like too much bitterness; some people don't like too much hop flavor.

    Too many spices; too many flowers; etc. I'm talking specifically about the flavor, not some vague protest against the ingredients themselves.
     
    #131 Roguer, Jun 19, 2015
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  12. SteveB24

    SteveB24 Initiate (0) Aug 29, 2013 New York

    Pumpkin, also bacon, because then this （selfish） beer jew can't drink it!
     
    #132 SteveB24, Jun 19, 2015
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  13. jhavs

    jhavs Grand Pooh-Bah (3,587) Apr 16, 2015 New York
    Pooh-Bah Trader

    I am not a fan of any of the various hot peppers used in beer. I did enjoy BOMB! though, that was definitely an appropriate and successful use of ancho.

    Some others have been too hot to enjoy (Sculpin Habanero), and I am a fan of spicy food and spicy Bloody Mary's.
     
    #133 jhavs, Jun 19, 2015
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  14. Roguer

    Roguer Grand High Pooh-Bah (7,811) Mar 25, 2013 Connecticut
    Mod Team Society Pooh-Bah Trader

    There are any number of beers that use honey, and/or impart noticeable flavors of wildflower honey. Sometimes, that's just from the malt choice. I've reviewed over 1000 beers on this site; I don't intend to go down the line brew-by-brew to find out which ones used honey, which ones didn't, which ones impart that flavor, and which ones added it cold.

    And, no, from what I understand of the brewing process, the fermentation of honey is not going to impart the same flavor or body on a beer as the fermentation of sugar, especially if that fermentation is done late (i.e. in the bottle). Adding it during the boil wouldn't exactly do you any favors if you're looking to add body and flavor from the honey.

    Or do you think that so many brewers add honey just because they were confused as to cost efficiency? That somehow it would magically be cheaper than using sugar or syrup?
     
    #134 Roguer, Jun 19, 2015
  15. 31Sam13

    31Sam13 Initiate (0) Sep 29, 2014 New Hampshire

    Peppers..., oh and rocky mountain oysters, which are in at least one beer made currently...
     
    #135 31Sam13, Jun 19, 2015
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  16. Roguer

    Roguer Grand High Pooh-Bah (7,811) Mar 25, 2013 Connecticut
    Mod Team Society Pooh-Bah Trader

    @BigHornyDevil Not trying to be contentious here, but it's the same point as above with maple syrup.

    Most     maple syrup brews I've had are very disappointing; there isn't much, if any, real maple sweetness that comes through. That speaks 100% to your point about the syrup being easily fermented out, and not imparting much (if any) flavor to the finished product.

    But not all. Canadian Breakfast Stout is an obvious example: there is absolutely maple syrup flavor that comes through in the finished product, and I find it too sweet. It's too much of a good thing.

    I've never had the maple brews from Lawson's or HF, but people claim there is a definite maple presence in those, as well.
     
    #136 Roguer, Jun 19, 2015
  17. Friendlyfire

    Friendlyfire Initiate (0) Jul 31, 2014 Virginia

    Curry. Indra Kunindra was not my cup of tea.
     
    #137 Friendlyfire, Jun 19, 2015
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  18. Mike_Aguirre

    Mike_Aguirre Initiate (0) Jan 20, 2015 Mexico

    I would say hot peppers and smoke. Peppers tend to make beer tickle your throat but they don't add any flavour whatsoever. And I hate smoked beers, they make me nauseus. I don't know why.
     
    #138 Mike_Aguirre, Jun 19, 2015
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  19. Providence

    Providence Pooh-Bah (2,652) Feb 24, 2010 Rhode Island
    Pooh-Bah Trader

    Anything with hazelnut coffee, including hazelnut coffee itself, can die and go to hell.
     
    #139 Providence, Jun 19, 2015
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  20. BrewMan13

    BrewMan13 Initiate (0) Apr 22, 2004 New York

    Nothing is off limits for me...the weirder the better...I gravitate towards most of the stuff mentioned, like spices, peppers, etc. Hell, you should see some of the stuff I've added to my homebrew...
     
    #140 BrewMan13, Jun 19, 2015
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