Are You a Supertaster?

Interesting post, I've made references to this same test we did in bio lab class and sometimes people look at me like I'm making something up or I'm crazy. I am not a "supertaster" but like to think my palate can discern certain flavors of beer and my taste preferences have changed over time due to this.

 

Not to be too contrary, however I am In fact a Proven super taster and I can clear up some misconceptions. The white paper in chemistry class was unbearably gagging-me bitter. Rather than all flavors (many of which are more related to scent anyways) It's primarily sweetness and bitterness which are greatly amplified for people like me. It's common for supertasters to not be overly fond of sweet deserts, Avoid very spicy food, and especially avoid bitter foods. I've read there was research which indicated Non tasters are far more likely to be alcoholic, supertasters are less likely. We have to overcome a bitterness/harshness barrier far greater. For Me I've only gradually worked up from sweet to dry wines, from hard apple cider to pilsners to wheat and bock beers. Hops coat my tongue with a bitter taste like strong vermouth. Probably a small, small fraction of the same hops would produce a similar taste to me as what IPA drinkers experience.

I'm not picky, I eat all vegetables including Brussels sprouts. I was raised that way, what can I say? Even so, it's a struggle to drink beers with hops. For example Paulaneer salvator doublebock is 2x too hoppy for me. Shiner bock and new belgiums slow ride and fat tire are right at a good hoppiness level for me. It truly is an imposition to be a super taster. I also find frosting disgustingly sweet. It creates a social barrier of sorts. Just imagine everyone's enjoying a cake or a beer, and for you it's a bitter, poison drought or something so sweet you would rather rub it off your tongue than continue to consume it. So I highly doubt supertasters Spend much time drinking beer or joining these forums. They most certainly stick to hard cider, rose wine, bud light with lime, or the truly bland "Dos Equis"

 

Lol.

 

I remember you. You were the criticizing carrot cake over on Cake Advocate.
It sounds like an incredible burden you have to carry.

 

That chemical paper in high school didnt taste like anything to me. If that's the subject.

 

Yes, I think I just might be.

 

Uh, What ???!??

 

I successfully tasted the paper. But I can't say how that's impacted my beer drinking. My flavor interests seem as idiosyncratic as everyone else's.

 

I am just fussy. Does that count? And I have the gift of gab.

 

Not a supertaster but my goal is to someday be one. I need lots of practice. Daily practice really. 3, 4 sometimes 5 or more times a day. It's hard work but I generally enjoy it.

 

I used to think I was a supertaster as a youngster....had an aversion to coffee, curries (and other spicy food) and er, other things (actions) that start with C. Then I found out that I loved all of these things! This led on to really enjoying IPAs and DIPAs and the bitterest end.

Still stay away from the spicier stuff though.

 

Unfortunately no, my palate and sense of smell is pitiful.

Smoking marijuana almost everyday for 16 years has done its damage.
I can honestly say I barely smoke it anymore, though I do still love it.

 

No, just a super-sniffer. My palate for beer (and wine) sucks donkey. But my nose? Way too powerful.

 

I've never been tested. However, after reading the linked article and the anecdotal evidence in the posts on this thread, I've come to the conclusion that I am pretty much the diametric opposite of a supertaster. I became interested in wine several years before I got into craft beer. It was, for me, a natural progression from the international cuisines I had already been exploring for several years while working with a Southeast Asian refugee community. I don't care much for bland, but pretty much anything else is a go. I like to eat and drink local whenever I have the opportunity to travel, and I almost never run across anything I don't like or that doesn't agree with me. Although I much prefer bold / spicy / oaky dry red wines and big stouts to other styles, I enjoy beers and wines from all over the spectrum.*

Of course, there is also the possibility that I have completely blown my palate to hell with too many habañeros, Bhut Jolokias, and Carolina Reapers.

* Notable exception: Sweet Bitch wines, my only dump-bucket consignments to date. Absolutely horrid concoctions, dry reds sweetened post-production for people who don't like wine.

 

FYI, the term "supertaster" was created to categorize those folks who are extremely sensitive to such flavors as bitterness, etc.. Using "supertaster" to refer to ability to describe and identify what one is smelling/tasting is not accurate.

https://en.wikipedia.org/wiki/Supertaster


If you want to know what it is like to be a real supertaster, read post #62, above.

 

Too late.

Supertasters are apparently born that way.

 

Why are you two eating paper in class? I admit I may have done my share of it and glue but generally quit after Kindergarten

 

I have the palate of a barbarian.

 

It was a test they did in some science classes.. A paper square had a chemical that was only detectable by certain people once it was placed on the tongue. "Supertasters" experienced a very bitter flavor. Others tasted nothing.

 

The term Supertaster is obnoxious. I have always had a heightened sense of smell, directly related to taste-I believe-... As a beverage industry veteran, being able to ascertain certain flavors and aromas has been more than helpful. I could pull my shirt open like Cam Newton and proclaim that I am SUPERTASTER! but I'm just not like that. Cheers on a crazy snowy day!