Bizarre/Unexpected Aroma or Tasting Notes

Urinal cakes from a Anchorage White IPA. Drain pour, unfortunately. The brett flavors in the beer were okay, not the best but decent. I just could NOT get over the nose. It was my buddy's bottle and I like other achorage brews I've tried, so I don't really know what to think on that one.

 

I was lucky enough to find some '07 blushing monk in the basement of a liquor store. I thought it was going to be some fruity mess but seeing as it was from founders, I had to go for it. It poured like cerise, but with a thick belgian head. It drank like a belgian with a strong tart aftertaste, and god damn, did the alcohol content kick my ass after 650 mLs

 

End. Of. Thread.

 

Based on this thread, I was sure you had written "a strong fart aftertaste", which would have been a lot funnier.

 

I smelled peppers/hot sauce with Bourbon County Coffeee recently. In fact, the smell wasn't all that appetizing..


The taste more than made up for it, though

 

Cat pee and garlic/onions used to be my limits... then I got into different types of hoppy beers.

 

Opened a bottle of Sweetwaters 420 Pale Ale and got a huge whiff of perfume. It was the only one that smelled like that in the six pack...weird.

 

Brie and dirty pennies in Loose Cannon Black IPA.

 

Had a glass of Ananke from Freetail as one of the last in a long evening of tasting sours and all I could smell and taste was buttered popcorn. I think my senses were a bit overloaded by that point in the night, others noticed it, but to me it was the dominant characteristic of the beer.

 

When drinking an Anderson Valley Summer Solstice last week, I tasted Buttered Graham Crackers. Like I used to eat as a kid.

 

Here's an excerpt from How To Brew that could help explain that:

Diacetyl
Diacetyl is most often described as a butter or butterscotch flavor. Smell an unpopped bag of butter flavor microwave popcorn for a good example. It is desired to a degree in many ales, but in some styles (mainly lagers) and circumstances it is unwanted and may even take on rancid overtones. Diacetyl can be the result of the normal fermentation process or the result of a bacterial infection. Diacetyl is produced early in the fermentation cycle by the yeast and is gradually reassimilated towards the end of the fermentation. A brew that experiences a long lag time due to weak yeast or insufficient aeration will produce a lot of diacetyl before the main fermentation begins. In this case there is often more diacetyl than the yeast can consume at the end of fermentation and it can dominate the flavor of the beer.

 

Sweat, not onions or B.O. Just sweat along with hops. Knee Deep Citra Extra Pale Ale

 

Had a mild recently that I declined to comment on as I could only describe the aroma as "vomitus", something I well recognize from work.

 

Bile/vomit in the Lips Of Faith Imperial Berliner Weiss.

 

far and away the strangest drinking experience of my life.

 

I got a faint dill pickle flavor out of Blue Hills Brewery's Oktobrau. Mentioned it to one of their guys at the ACBF and he said that was weird and he hadn't heard anything about it. Makes me think it was the fault of the restaurant where I ordered it.

 

CCB El Murcielago?

http://beeradvocate.com/beer/profile/17981/79229

Check out Sean9689's review. One of my all-time favs...lol

 

OH MY GOD I MUST HAVE THIS! Graham crackers and butter are exactly what I want in a beer. In the brown ale I'm designing in my head, there are buttered toasty notes, graham cracker notes, nutty notes, butterscotch notes, and a buttery feel. I've yet to taste the graham cracker note in anything, but I wants it now.

 

When I had Cigar City Maduro Brown on tap, I loved it. When I later had it in the bottle, I still liked it a lot but now there was a new element. Amongst the good stuff, I swear I tasted hints of dry turmeric and peppery green Tabasco. Later it just became a kind of bitter unsweet chocolate note, but for a while - how strange. It wasn't actually bad, just odd.

Vierge, a saison by St. Somewhere, is the foulest tasting beer I've ever had. It was so wrong. Cheese, feet, and bile. It smelled like old strong gruyere and unshowered yeast infection crotch. It tasted better than it smelled because alongside the bad cheese and yeast crotch and other horrible flavors was a bit of nice saison flavor and a kind of nice dryness. But it was just revolting. I couldn't get more than a couple of sips into it. When I tried to tell the bartender that a French yeti had marinated its junk in my beer, they said it was supposed to be like that. I handed it back and wanted to punch them all in the balls.