Flavors you've never picked up on

Go to my hometown of Geneva to a horsefarm and go into the barn after it rains. Take a big whiff. Like that.
Grass, earthy, dirty a little animally.

Cheers!

 

Butterscotch - I'm not sure what that's supposed to taste like.

I've never liked the cloves comparison. I know what people mean by it and I know when it's there but I always associate cloves with aniseed, not just pepper. I had my first beer that tasted of cheese recently. Sierra Nevada Pale Ale smacks of Stilton cheese.

 

add me to this list. i'm a little skeptical about how many reviewers authentically taste/smell "wet horse blanket" versus the number who just parrot the descriptor because it frequently gets tossed around when the topic of funky beers comes up. i couldn't even tell you what a horse smells like, much less its blanket... when wet...

 

Couldn't nail the aftertaste on Stone Enjoy By IPA, until my partner says "damn onions". Upfront great hop presence, but I cannot drink Stone IPA anymore. One of my first stouts was Bell's Java, to me it was pure soy sauce. I gave it away to someone who didn't pick up on the taste......then says kindof.

 

It's the same thing with "pine" really, it's the most overused catch-all when people don't necessarily mean "pine" at all. It's just kind of a consensus word to describe something that's classically "hoppy"

Also, if you haven't tasted onion I suggest you try more beers with Summit hops. The onion in Green Flash DIPA was intense.

 

Yea, i dont get these either.....but then again when i drank DFH Festina Peche and described the flavor as jungle swamp water nobody got that either. whadda ya gonna do

 

I take it you've never dated a Belgian.

 

I take it you've never dated a horse.

 

I take it you've never dated a biker. Or a cowboy.

 

I can only get the buttery / movie popcorn butter aroma or flavor at high concentrations. Bizarrely enough, some people perceive diacetyl as smelling live olives - like the juice from a jar of cocktail olives. This, believe it or not, I totally get and that helps me to pick out diacetyl at moderate concentrations. Go figure.

 

So would Diacetyl be what I taste when I say a pale ale is buttery or the taste I always get from and now stay away from in ESB? I get this most in low end pale ales but all ESB.

Enjoy

 

I never got the onion/garlic thing until I had a bottle of this year's Oracle.
Diacetyl came with Sam Adams Hazel Brown.
Tobacco came with Siberian Night and older vintages of Stone IRS (especially '09).
I can't say I've ever come across horse blanket specifically, but I have picked up a barnyard smell on occasion. Trut me, you'll know it when it happens.

 

By no means am I an expert, far from it, but I can taste the "buttery" flavors in some Hefeweizens and Witbiers if they are paired with exceptional sausages and/or cheeses. I'm sure it's because the foods influence the way I taste things, but those wheat beers taste a lot fuller and have a much better mouthfeel in general when paired correctly.

 

I've never tasted band-aids, I see that quite a lot.

 

what do you two taste when you drink GUBNA? i feel like the garlic/onion/marijuana flavor of summit hops is like 90+% of the flavor of that beer... it's hard to imagine how much else is left to taste. summit hops do have nice citrusy aromas, but that funky earthy element is their calling card.

i don't love GUBNA, but i do love summit hops, and i think GUBNA is a great hop forward beer that really accentuates the hop (my only problem with it is that i think the flavor needs some sweetness or fruitiness to balance).

 

I've never experienced onion or garlic either but CCB Humidor Series Jai Alai always reminds me of tobacco (I don't know if it's just my mind making that cedar-to-cigar connection). And then Terrapin's Big Hoppy Monster definitely had some soy sauce notes for me.

 

I've never tasted soy sauce in my beer, but my brother was brewing a milk stout last weekend and that roasted barley smelled like sushi to me, and I am assuming that was mainly soy sauce. And by smelled it, I mean "hey, holy crap this smells like a sashimi dinner, can't you smell that!" kinda smell. I wonder if I'll taste it in the beer?

 

Never noticed diacetyl, bubblegum, tobacco, or onion/garlic, or barnyard. I have noted soy sauce in quite a few different stouts, thought.

 

same as above, bubblegum, diacetyl, onion. Also, haven't noticed soy sauce either.

 

---Not trying to threadjack but..

When you say tobacco, do you mean like chewing tobacco, or an unlit cigarette or cigar?


I also never got the bubblegum/band aid thing till i tried Colette from Great Divide.