Each brewery has a specific taste.

Brooklyn for me has an incredibly unappealing house flavor, I can only stand black chocolate stout.

 

Yeah, house yeast is it. I get that "Stone flavor" from pretty much every beer they have, no matter what the style.. well unless it's a "Belgo."

 

Alchemist.

 

Unibroue.

 

On a serious note, I think the majority of Oskar Blues beers taste similar to one another.

 

SN has a particular (strong) hop profile that pervades all of the non-BA beers I've tried from them. I agree though, certain breweries tend to have characteristic hop or yeast/malt tendencies.

 

I definitely agree with all the mentions of Lagunitas. Definitely a similarity across styles Ninkasi is another brewery that I think has a very distinctive flavor.

 

Fuller's core beers (ESB, London Pride, Chiswick Bitter) are all similar in character because of their "parti-gyle" technique: each beer is a different blending of 1st and 2nd runnings from a single large mash.

 

Shipyard. Like sucking a butterscotch candy. Damn overstressed Ringwood yeast.

 

Sierra

 

You can add Golden Pride and Vintage Ale to that list. Though I think their yeast also has a lot to do with the house flavour.

 

Yes, definitely. You can still taste the Fuller's character in the beers which don't come from the parti-gyle mash (e.g., London Porter).

 

The Past Masters beers, too, have the house character.

 

One that i don't care for is Shiner. All their beers taste the same to me, no matter how much ginger or whatever else they want to add to make a new style, and i dont like it. Must be the house character as mentioned before.

 

Word on the street is all of their beers use a yeast that is cultured from their Centennial IPA. That yeast's origins, I'm not sure. But if anybody wants to try cloning their recipes, getting a culture of some yeast from Centennial would be a good place to start!

 

I completely agree with this and Brooklyn Brewery immediately comes to mind, and every single one of their beers taste like a hint of beef stew to me. Sam Adams like others have said is very biscuity/bready, DFH is fruity, etc.

For me not only is it the yeast used, but it seems to be the malts used as well.