Not really. Thank you for asking. Plants. Vegitation. Stems. Garden variety herbs. Essentially living plant matter. On a side note, there are some Chili beers out there that IMO aren't so good due to the lack of heat and an over abundance of chili plant taste. Unripe and green.
Positive attributes of "Dank": Fresh marijuana Sweet smelling silage/compost Old basement Negative attributes of "Dank": Compressed, old Mexican "squeef" Rotting vegetation Old basement that floods often.
I agree that the flower you get now from dispensaries is much more potent and there are a lot of varieties branching from Indica and Sativa. Enter hybrids.The aroma and taste of each is unique as are the subtle (sometimes) effects. It's legal here so I have zero worries. Of the 5 types I currently and enjoy daily there's one that is truly DANK and it is closer to hop dank meets industrial than fruity dank. The strain is called Sour Diesel. Incredibly pungent. It's been around for a looooong time. That said, I'd like to discuss with everyone more fruit dank or even dank Pilsners with lots of farm grass or hay notes and more "hard to put your finger on" industrial dank tastes.
I've found that I don't enjoy fruit dank (which I interpret as overripe to the point it's starting to rot tropical or stone fruit) as much as I used to, not because I've started to dislike the flavor, but because most beers that exhibit it now taste unstructured and flabby to me. I need a nice crack of bitterness to offset that impression of intense sweetness, as well as a bit of contrasting piney/resin or grapefruit rind to keep it from being dull.
The future of dank? In the Bucket List thread @checktherhyme made mention of beers from Green Cheek Brewing. I have never heard of this brewery before so I went to their website. Below is one of their beers (with emphasis in bold by me): “Safety Jacket A Non-Alcoholic West Coast IPA w/ Mosaic & Dank Terps” A web search of “dank terps” yields results of a number of products. One example is Dank Cannabis Terpenes: https://www.robustmo.com/post/dank-cannabis-terpenes Better living through chemistry? Cheers!
You might be interested in the thread I just started about storing beer cold. The only thing missing from the video is an explicit mention of the Arrhenius equation: "The chemistry of beer aging/oxidation All of the changes discussed above is due to oxidation which occur as a combination of the oxidative chemical reactions that occur over time. At a high level the ‘solution’ is easy: reduce oxygen and reduce time. But wait there is more: Svante August Arrhenius – a very smart Chemist I took chemistry in high school and three terms in college but I have zero recollection of being taught about Arrhenius and his famous (well, not to me back in the day) equation. The Arrhenius Equation is not an equation like E=mc2 but more like a word association thing: for every 10 °C (18 °F) increase in temperature, a chemical reaction will proceed two to three times more quickly. Or looking at it from a cold storage perspective: for every 10 °C (18 °F) decrease in temperature, a chemical reaction will proceed two to three times more slowly. For a beer scientist this is a “Eureka!” moment. If you want to slow down beer aging (i.e., beer going stale) colder temperatures will slow down those nasty oxidation processes. Below is a handy graph courtesy of Dr. Charlie Bamforth which illustrates how cold storage improves the shelf like of beer. Keep in mind the temperature is in Celsius. https://www.morebeer.com/articles/Beer_Freshness Cheers!
"How Do You Define The Term "Dank"?" ^^^^^This...this is the answer that we seek! Ha! Well done, bro....well done!
I view the industrial dank to be either a flaw in agriculture or brewing practices. A whiff of diesel in a beer brewed with southern hemisphere hops can just be a little something to take note of and you take it because you also get the interesting fruit flavors you get with those hops, but if it becomes overt, I don't want to drink it. Same with the cat pee you used to get from Simcoe. I also stay away from Alsatian Riesling and Gewurztraminer because of this.
I don't think I would describe a Pils that's grassiness was extreme as dank, it would just be a Pils with a grassy hop profile. Dank implies a bit of rot.
It's a word that fits for the marijuana/piney/resin, industrial, and overripe fruit uses of term. I'd think that if something isn't musky, it isn't dank.
Pine. Resin. And weed. I’m talking a sack of bubble kush from Humboldt county. The good stuff! When I think of herbal, I think more vegetal or herb like (which Raul does not like). Cheers!
