Major Letdown!

Ya, I had a buddy that brewed a Winter Warmer back in 2009? Tasted like soy sauce. Needless to say, I did tell him what I thought about it. Feedback helps.

 

OP - Sounds like it was quite strong so you would have noted it right away. As @BeastOfTheNortheast said, feedback helps. Did you refuse it? Did they try it and give your money back or credit towards the Dragon's Milk?

 

I would not go to a bar that is known for having dirty tap lines,

 

I'm staying away from a local bar where I had infected beer. I had just gotten into craft and was trying a lot of new beers. I had a stout tap, and I thought it wasn't quite right, with a metallic taste getting stronger as I drank it. I stupidly drank the whole thing, and ordered a different beer that was fine. It took 24 hours to get that metallic taste out of my mouth, and upon googling it I realized it was infection, likely in the tap line. I should have called them but didn't. Don't make my mistake OP, if you didn't complain then call them back soon if it was recent.

 

not to jump away from the topic but i don't believe "metallic taste" is necessarily, or automatically, an indicator of "infection".

 

That sucks. I've never gotten a hint of soy sauce from any BCBS I've had.

I had a similar experience two months ago at a bar where I ordered a stout and it had a horrendous metallic flavor to it. I took one sip, told the bartender there was something wrong with it and they replaced it with something different for no charge.

 

Ugggh, back in the late 80's that was my problem too, very few bars served good beer, and the ones that did were in a college town and nobody cared about dirty lines, and, as you so well put it, wore dirty as a badge. Glad to say things are about opposite here now, almost all bars and pubs serve great beer and the competition is tight so they pay attention to the lines. Likely in the future your area will get some great locals in, that's what happened here, and things will change for the better.

 

I'm just confused as to why a bar would spend all that money for a high quality stout keg, just to ruin the beer with lack of cleanliness and overall laziness? Doesn't seem like the best business model to me!

 

Mismanagement

 

And employees who can’t be bothered to care...

 

I would avoid a place that has reported issues with dirty lines even if my options are limited. Least they gave you a free one but I would stick to bottles or other places.

 

Are dirty lines going to make a stout taste like soy sauce? If not, and if this wasn't a "problem" from the brewer, then I would think that it was your sensitivity that day due to other beers you drank and foods you ate.

 

By chance did you ask anyone else to sample the beer to get their feedback? I would have asked the bartender or manager to sample it also to get their opinion.

Also on a side note OP, your name choice is a little offensive... Just saying... Not funny using something that people die from.

Cheers

 

Let me add, could it have been autolyzed yeast cells in the keg rather than a dirty line issue?

 

It's certainly not, but it's a decent indicator. What else does a metallic off-flavor come from?

 

Soy sauce almost always equals oxidation in a beer with a lot of highly kilned malts. Not saying that it can't happen for other reasons or to other beers, but I've never tasted it any other place for any other reason.

 

Are you in Atlanta? If so, care to tell us which bar this is?

 

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