IPAs tasting like beans?

If you drink a lot of IPAs or other hoppy beers you are probably dealing with palate shift, or fatigue. It's absolutely a real thing.

The only way to deal with it is to take some time off from hoppy beers (or beer entirely). I had a stretch where, for a couple weeks, I was trying new IPAs and didn't like any of them. Some came highly recommended by friends. Then I had an old stand-by (Deschutes Fresh Squeezed) and confirmed my fears. My palate was completely obliterated as it tasted like over-ripe, almost rotten fruit with little to no hop bite.

I took a month long break from hops...actually almost all beer. When I did drink I went straight for malt-forward styles; Scotch Ales, Dunkels, etc. Followng the break I was good to go.

Although I will say that I still have palate sensitivity in a single sitting or session. I try not to follow IPAs with different IPAs because they always taste off. I'll either move on to a different style or stick with the same IPA.

 

Not making a joke but what is a metallic bean? Like a metal burrito?

 

I’ve had a lot of NEIPAs taste like minerals or vitamins. I think it’s from adding to many mineral like chloride to create a creamy mouthfeel. Not sure if my palate tells me vitamins and yours tells you metallic.

 

Yep, I get a refried beans taste from time to time. Cant remember which beers, but its not unusual nor constant. I do agree with Hoos78 and that it could be from drinking too many IPAs in one sitting; I try to switch it up/stay with the same beer or clean the palate with something. Personally I don't mind it since it hits me on the back and not up front.

 

Some beer taste like jelly beans. I have had jelly beans that taste like beer too.

Enjoy

 

It's my understanding they use oat flakes to get that creamy mouthfeel. Chloride is a compound of Chlorine and I'd assume most Brewers treat they're water to remove dissolved solids and chlorine and chlorimines, RO systems do this, natural water sources are chlorine free. But water is critical I would doubt they add a negative component back into the mix.

 

A big component in brewing water is minerals. It’s like salt on food. If a brewery does use RO they have to add minerals. When I Homebrew I use DI water and add minerals for a specific water profile. For iPas a high sulfate to calcium chloride ratio helps to dry out a beer and enhance the sharp hoppyness. For west coast iPas it’s common to have levels of 300 ppm, while having very minimal calcium chloride. The trend for NEIPAs is to load up the calcium chloride which enhances the Maltiness and create a rounder smoother beer.

A lot of breweries use a varity of oats as well as wheat. If you treat your water And flip the ratio to 2:1 calcium chloride to sulfate and add oats/wheat it will enhance the body and smoothnes even more.

 

Doubtful. You should probably take a break and drink something else that has another dimension occurring than the one NEIPA's have looped you in on.

 

Maybe you are picking up a flavor off the can/bottle or if the can/bottle has a lot of overfill on it this could cause some off flavor. If this applies try rinsing your cans/bottles prior to drinking? If this is not an issue I roll with above folks and would say you have pallet fatigue with these.
Cheers

 

This phenomenon is called "yeast bite".