IPAs Are Like Cilantro?

IPAs are like the fat "always available " girl on on the block.
She gets the job done so I'll come over when desperate, but i don't wanna be seen with her in public....or ever.

The way it tastes is the least of my worries

 

Sadly, Fuller's London Pride is gone from these shores. It's a personal fave. And I don't remember the last time I saw Boddington's here (Texas). I always did enjoy it.

 

I’m lucky, I don’t have that gene or condition.
I do hate sour beers - I can hardly drink them

 

Asshat
That made me laugh

 

So......IPAs are your slumpbusters ?

 

Never been in a slump, but you understand!

They keep slumps at bay, cuz they're always available

 

I wasn't born that way, but IPAs pretty much put me off as well. They just don't "do it" for me, although I will drink a West Coast style if that's my better choice when out at a bar.
I like to be able to taste the malts in a beer without the hops overpowering and dominating the flavor profile of the beer.
Probably why I love barleywines, especially English style.

 

I got that with Voodoo Brewing Company.
Every one of their beers had the same odd taste, almost mineral like but hard to describe. The Voodoo Love Child was the only one that didn't have that odd note.

 

Mark Grace approves this^ message .

 

I’m not a doctor, but my prescription is to pour more beer into your beer hole, and eventually it’ll taste better

 

Yep, you are indeed not a doctor.

Cheers!

 

Some hops like Simcoe and Citra smell like cat pee to my wife, but not to me. It's genetics as to how we perceive a compound named 4MMP in hops. Stan Hieronymus has written about this compound. Oh, 4MMP is also in some wines.

 

There's variation where some is down to genetics but also a whole lot of experience and subjectiveness. As an avid chef and beer drinker I'm 100% certain there's more straight up genetic preferences than cilantro, it's just the most famous one.

 

For more info on the various chemicals that make up what we taste in food, check out Harold McGee's "On Food and Cooking: The Science and Lore of the Kitchen". Not a deep dive on hops in it, because it's mainly focused on the culinary side, but section on herbs really helped me understand what I'm tasting in hoppy beers. What terpenes are shared between common herbs and hops, how essential oils work, etc.

Worth having in the home if you like to cook and want to understand the science of what you're doing.

 

Cilantro = Stinkbug

 

Sounds VERY interesting. The discussion of terpenoid compounds is, indeed, applicable across multiple applications, including, like you said, brewing and cooking, but also distilling with botanicals to produce liquors like gin and absinthe.