Controversial Beer Opinions Thread

I like flights.

I'd rather have a full pour but I hate driving buzzed and sometimes a brewery will have a bunch of beers that I really want to try but can't otherwise. I know my limits: I can have two full glasses or I can have four tasters and then a full pour of whatever I liked best. Beyond that, there's a good chance I'm going to want to take a nap on the way home.

What I do hate, is having to wait for other people to order flights.

 

For me about negative five dollars per hobby per hour. Small price to pay for an engrossing interest.

 

I'd rather spend an eternity drinking only Saranac than an eternity drinking only Trillium beers

 

I don't know if this is controversial, but I find coriander to be a shitty brewing spice. Have not yet tasted it in a beer and thought "Well, coriander brings this beer together nicely" In fact, when I taste it I think "Gross, why am I tasting this shitty spice?"

 

Could that just be because you don't like coriander?

 

I can't say I've tasted it anywhere other than beer, but it doesn't work for me there. So your assumption is probably a safe one. Do you find it to be an essential spice in any of your favorites?

Backstory: I used to drink blue moon. I only liked it on tap because I tasted too much spice in a bottle. So it doesn't ruin a beer for me when used correctly, but it doesn't add any preferable flavors for me either.

 

Blame the spicer, not the spice .

 

Its aight. Considering one of my favorite styles is witbier, I don't think its ever taken away from my enjoyment, but I also don't go searching for it. Some people say cilantro tastes "soapy" to them, so maybe you're one of those types?

 

Exactly . . . if you can't identify those flavors, you've probably not tasted a lot of the original fruit. As for me, by grandparents had a guava tree, so I pick that one out every time it's present.

 

Rochefort 10 features coriander, but in a very judicious and subtle way. Which is how spices should be used, imo. And I don't want nor need to know they're in the beer, anyway, so please keep it off the label, brewers! (When did this 'special ingredient' thing get to be so important, anyway?) This way you won't need to add so much that the "tasters" know it's there (and probably ruin the beer in the process.)

 

I don't mind cilantro, though my wife would agree with the soapy description. I just don't feel like the peppery(ish) flavor I get from coriander really adds anything that I want out of a beer. Not a big witbier guy, so I don't have to avoid much. I just never understood coriander in beer.

 

I sort of read that as a joke . . .

 

You mean so much that you register as a member of a beer enthusiast Web site?

 

You're right, overspicing will ruin any beer. Maybe that is more of the issue, I've had a couple beers where it's too noticable. I'll have to try a couple more traditional beers that involve that spice as an experiment.

 

Fwiw, I use coriander a lot and it's got more of a citrus/floral/earthy quality. If you're getting 'pepper' maybe there are actually peppercorns in the beers you're drinking (not unheard of in witbier recipes).

 

Based on what I've had of Saranac beers, you're describing damnation, right?

 

Hmm, interesting. Good chance you're right. My palate has been off at times lately too. I tried rye hipster brunch stout a month or so ago and tasted raspberries. (There's no fruit in that beer at all) If a beer tastes way off in a way I know isn't infected (sour), I refrain from reviewing lately.

 

I would say nice idea, not a good idea

Enjoy

 

Yeah, that would probably take a second time to see if it was actually in the beer or just some odd crossover flavors happening with something you had earlier.

 

That one’s Russian River I believe