Flavors you've never picked up on

Then you have not had the right beer yet. It is an advanced state of oxidation, not the subtle oxidaton in aged dark beers.

Poorly handled beer in the bottling porcess will help develope the cardboard flavor/aroma. It is a real off flavor that the pros try to keep out of the product.

 

Ive never tasted it until I had an infected batch of homebrew.... then you cant get it out of your nose/mouth for a few days...

 

nope, can't say that i have.

 

I can never taste the tobacco either.

 

Pretty much any Mendocino County brew is good example of that butterscotch taste. I personally like it, not sure what their brewing process includes, but they're doing something wrong, very good. I've only tasted soy sauce twice, once when my homebrewed black ipa went horribly wrong, and again with a recent bad batch of Green Flash Hop Hed Red...

I got a seriously long lasting after taste/sting after trying Enjoy by IPA today.

 

Somewhat related:

Within the span of about 10 days I had Sam Adams whitewater IPA while eating at an italian restaurant, then on a different night again at same italian restaurant and both times I thought it was pretty damn good.

I go to a friend's house and have it with pizza and I get an overwhleming celery seed taste.

Was it the batch? Was it the pizza? Was it my palate?

 

I homebrew and definitely had some butter in my first batch. Try any beer from gritty mcduffs (besides the stout) there brews seem to be loaded with diacetyl. Shipyard too.

I've gotten sweaty notes, bubblegum, and soy sauce.

Not too sure about band-aids.

Have never really gotten onions or garlic. This might be similar to the dank (i.e. ganja) notes that I've picked up in several hop forward beers.

 

Damn. I never thought so many people had never been around farm animals. Whether it be at a farm, the agricultural exhibits at a state fair, or any other places you might come across horses, pigs, cows, etc.

 

what can i tell you, i'm a city guy. i'd say the closest i can come here in boston is park street (subway station), late july-ish. i would imagine that odor might retain some farm-like qualities.

 

Cobweb.



I totally get what is meant, but in the long laundry list of things people use despite never actually having tasted/smelled/experienced them firsthand, "cobweb" is not a smell or a flavor. I prefer to describe the other related aspects associated with "cobweb" (dank or dusty) or even the locations you'd find a cobweb (there's a difference between the funk of an old basement and a creaky dry attic - you could find cobwebs in both).

I think I even created a thread asking about the term years ago...