Help me understand biscuit

They also have pits, because they’re plums.

 

I’m taking an educated guess here, but the “biscuit” qualities are most common around German traditional lagers. Is that a fair generalization? Thinking the Helles lager style may get this description in reviews more than any other style? Are there examples of ales that are noted for buiscuit/cracker/doughy descriptor notes? Saisons perhaps? There is a difference between grainy and doughy however.

 

Not particularly, plenty of English ales with biscuit character. Of course, I'm talking about the "true" definition of biscuit.

 

If they just would have said tea biscuit from the start none of this confusion would have happened.

 

And no one has even brought up the popular "rubber biscuit."

Bow bow bow.

@jesskidden

 

Wasn't that a race horse? So... "biscuit = horse blanket" ?

 

Whenever a thread seems to last longer than I expect, it's often a sign that there's an odd side discussion. I was thinking, "are people really talking this much about biscuits?"

I've gotten lychee flavor in IPAs and brett beers. I just did a search for my use of the word here, and here's something I once typed about a beer: "has a peach and lychee character." I needed to point this out to @rozzom so he'll stop accusing me of being a blockhead. OK, he doesn’t actually do that, but in my head he does. It hurts. I feel better now.

 

I’ve never had a beer I’d ever say biscuit. When I drink Trauger Pils I think crackers, and dry. Most German Lagers just tend to be a tad too sweet for my taste, the creamy malt dominates most everything.

 

The Lupulin Shift is strong in this one.

 

I definitely associate what I think of as "biscuit" with English ales. But I don't think of tea biscuits

 

Depends on the beer to be honest, I like Pale Fest better than Amber Marzens, generally speaking of course. Most of the Red Oak Bocks imo are a tad too sweet. My palate is supremely screwed up right now, I’m seriously thinking of switching over to Berliners, Framboise, sours for a month or so. Or wine, I have the worst palate that I know of, it shallow, fickle, and easily exhausted.

 

If you click on the link in post 18 of this thread you'll see that the English tea biscuits seem to be darker than something like our Social Teas, so I bet those are closer to the actual flavor they're describing.

 

I may go for white bread and dark bread. Biscuit (and stone fruit) got annihilated in this thread

 

Nah, that horse was Seabiscuit:



Seabiscuit raced from 1935 - 1940.

How much money did you win from your bets on Seabiscuit?

Cheers!

 

Me too, back in the day.

Contemporary Trauger Pils lacks the cracker-like quality. I suppose a change in the Pilsner Malt ingredient?

Cheers!

 

Help me define cracker.

 

When I identify cracker in a malty beer it's closer to the soda cracker (unsalted) than anything.

 

Seconded

 

I have not had every variety of cracker that is depicted there but I am willing to bet that if you consumed them without a beverage they would all have this in common:

 

Likewise.