What am I tasting?

Diacetyl is produced during fermentation, this is the buttery taste/feel some beers have.

Wet Dog??!!, no clue, unless it's a Wild Ale or a Brett.

 

Great idea for a thread!

I'll be sure to post back when I have more time, but I did give a bit of an explanation about diacetyl on the other thread.

 

Serious question - how do you know what a wet dog tastes like? I know that there is an association between smell and taste. Is the taste reminding you of the smell of a wet dog? I know I've experienced that, but don't recall the beer. Might have been a maple bacon peated ale - funny thing is I recall really liking the beer...

BTW - what breed of dog did it smell/taste like, a Beergle or a Great Dank?

 

Which IPA? It might be a sensitivity to a certain hop variety. I've picked up unmistakable notes of tomato juice in certain beers, and I suspect something weird is going on with my palate. Either that, or I need to stop keeping beer in my vegetable crisper.

 

Possibly oxidation, although that's more commonly associated with wet cardboard. Possibly an earthy hop variety such as Fuggles or Northern Brewer, since you say you tend to get it in certain IPAs (identifying some of those IPAs might help).

 

"Tomato juice" might be DMS.

 

Sly fox 360 and their pale ale suggest a grape soda flavor I do not like.......Any thoughts?

I have picked this up in a couple other beers as well, Ipa and Pale Ale as well

Enjoy

 

Here is a link to a past thread on this topic;

https://www.beeradvocate.com/community/threads/wet-dog-roadkill-off-flavor.477848/

 

I've gotten light chocolate notes in a couple of IPAs recently. They were both past their prime by a few/several months. Could that be it? Do IPAs really age that way?

 

Wet dog, or more like wet cardboard? That's usually a sign of oxidation -- which isn't a good thing.

(sorry, missed Islay's reply... carry on)

A good book to look for, if you can find it anymore, is The Essentials of Beer Style by Fred Eckhardt. It's been around for a while and I used it all the time when judging home-brew competitions. All of Jackson's books give really good descriptors and Mosher's and Daniels' books have good insight.

 

Just found this -- check out the Infections info on page 15.

 

One of the off-flavors discussed above is diacetyl (i.e., butter, butterscotch). I attended a presentation on sensory evaluation at a past National Homebrewers Conference and the presenter made mention that 20% of the population is 'blind' to diacetyl in beer - they can't taste it. I am not a fan of butter in my beer so I consider those 20% of folks to be lucky.

Cheers!

 

I'd be curious about more context with the wet dog one. If it's something with Brett, that's likely what people describe as "funk," blue cheese, horse blanket, etc.
However it could be something else entirely if it's another style.

There's a brewery in my area (Grimm Brothers) that brews an award winning altbier called Little Red Cap. I love Grimm to death and love most of their beers, but that beer smells like a wet dog to me. I have no idea why or what's in that beer that does it, but I get it just about every time.