So, I've noticed a disturbing trend in the Memphis craft beer market lately… We are a handful of locally made beers have had a very cheesy aroma (in one case aged Parmesan, in another sharp cheddar) which is further punctuated by similar offnotes in the taste. I haven't seen that since cigar city launched dos costa oeste many years ago. Are there any home brewers out there that can explain this? I presume it can't be intentional?
I'm also curious, tried a gose today that had a strong parmesan smell to it, and it was pretty off putting for me. And I'm a big sour guy, and appreciate classic Belgian sour funk. They were pitching it as if it were intentional, but...smelled like mistakes.
Cheesy aroma could likely be because the beer is too old. Hops lose their fresh (floral, spicy, citrusy, whatever) aroma and along with the malt and hops degrading over time take on a waxy cheesiness as they go past their prime. It could also be bacterial infection. Doubt it is the water supply, but you never know. I've noticed the higher the hop content, the stronger the cheese character of a way too old beer. We find this a lot in Oklahoma where a beer has been on the (room temperature -- got to get that law abolished) shelf way too long. in the case of certain Belgian styles the hops are intentionally aged before they are put in the kettle and to my palate are just muted "dusty/earthy" noble hop flavors and aromas--not cheese.
