Your Additive/Flavor no no's.

While it's an expected flavor in the style, I cannot STAND the flavor of DMS (creamed corn) in German Pilsners.

 

No artificial anything. I'm looking at you Terrapin! Also, this is just preference, but I am not a fan of beers aged in brandy. To me, the brandy is just too overly sweet, and completely kills the taste of the base beer. With bourbon, most of the time, it seems that it's a much better compliment to an imperial stout and/or barleywine.

 

If I'm not mistaken, CBS does not have any maple syrup added. It's just aged in bourbon barrels that have been recently used to age maple syrup.

 

I'm with the people who don't like added vanilla. I've had it in a couple different beers from Barrel-Aged on vanilla beans to a more basic chocolate vanilla porter and the vanilla has always come through as too strong. I won't buy anything with vanilla in it anymore.

I haven't even tried some of the more adventurous additives that others have mentioned. I guess I'm more of a traditionalist and/or boring.

 

Yeah, Bud Light Lime is not a traditional beer. It's not considered an FMB by the TTB though; it's kind of a grey area but it definitely goes in the category of "other". It's more like a low calorie radler than anything else, I guess, but it doesn't really fit that category well either. AB also puts a sugar syrup (a lightly caramelized sucrose syrup) into Bud Light Platinum post fermentation - both of these are supposed to be low calorie alternatives to cocktails (the sugar addition is fairly low).

With respect to the original question, I can't stand it when someone makes a pumpkin beer and tries to make it taste like pumpkin pie with a ton of spices. Just the pumpkin is fine, thank you!

 

He was talking about using HFCS post fermentation, after filtering.

Invert sugars are sucrose broken down into fructose and glucose. The British use those in the kettle.

 

Yeah, and that was my point since I assume those two flavored beers' usage of HFCS is post-fermentation (and Peter_Wolf's reply above seems to confirm that). I've never tasted either of them, but I'd guess they are sweeter than standard beers. Note that on that AB "Tap Into Your Beer" website, while a lot of their beers do use some sort of sugar/syrup adjunct, the only ones that use HFCS seem to be the flavored ones.

 

Understand the point now.

 

Are you referring to Pizza Beer when you say cilantro? That was a cilantro bomb lol

 

It was the same way for me for a long, long time. I could pick out one molecule of coriander in a beer and it would completely ruin it for me. I completely avoided whites, and seasonal brews for approx. 15 years. I couldn't finish a beer that that had that taste.



Recently, I discovered that they don't have the same horrible taste that I remembered from long ago.

I bet it has something to do with getting older. My sense of taste probably isnt as good as it used to be.

 

Cheers! I recently graduated from Rutgers University with a BA in Food Science...its nice to see some straight science being dropped nowadays when it comes to food ingredients

 

I am fine with most flavor additives if done well. The only taste that I have not really gotten to appreciate yet are soapy style hops.

 

Huh. I recently had a Bell's Cherry Stout and thought it was a near-perfect balance of cherry and chocolate. Oh, well, YMMV, IMHO, ETC...

 

I like everything mentioned in this thread, I'm personally a big fan of well-done adjunct-y beers. I only have one flavor that I don't enjoy under any circumstance, no matter how well-blended, and I want it out of my beer at all costs:

LICORICE.

 

There are a couple flavors in new hop varieties like melon and green bell pepper that I'm not a big fan of. Overpowering star anise also isn't my favorite.

 

Anise would be dreadful. Please tell me that nobody has been demented enough to do this.

 

Beard Yeast, anything that was ever a doughnut, sriracha.....
I dont really hate rogue, they make some good beers, but they are the poster child IMO for gross , flavors, and nasty sounding ingredients

 

I love coffee beers but I hate when the flavor gets ashy/burnt

 

I guess a dash wouldn't be too bad, like you've used in your own brew. But I was thinking more of just a flavor bomb of anise. And I didn't even know of brewer's licorice until just now. Always like to learn more about the finer things in life. Thank you and cheers!