Molotov Lite - 2nd time around way different?

I thought 05515, using Julian, referred to the 55th day of 2015.... ie. February 24th.

 

You're right, sorry

 

Not just onion, folks. GREEN onion.

 

While your attempt to demean my comment is cute, can you really not tell the difference between various stages and types of onion? A grilled onion is going to taste completely different than an under ripe green onion.

 

I have to admit that I'm not getting the warm fuzzies about trying some of those other beers, now.

I only add that it may be intentional because it seems too widespread at this point to be an accidental occurrence.

 

In the case of breweries that are known to be prone to diacetyl, I've picked up on varying amounts between beers in the same six pack. Drastically so. I chalk this up to me being more sensitive to it on different days. @cherche , if you're looking at what many people are experiencing, this will of course lessen this bias.

 

While my little jab was hardly demeaning, the truth is I was just having some fun and being a bit of a dick. I get a kick out of beer descriptors. That's about it.

I save my DEMEANING comments for the horse blanket and tobacco crowd. Cheers dude.

 

I've experienced similar things, and sometimes it's difficult to tell where your senses' abilities' end and where the beer's qualities begin. These days, with all of this great beer available, though, I'd prefer not having to take chances on stuff like that anymore.

Just to expand on the topic a bit, here's a pretty good article on the topic:
http://www.professorbeer.com/articles/diacetyl.html

"Even when diacetyl is formed by normal brewer’s yeast, it can be a scary thing. Certainly, a small amount of butteriness can add depth and complexity to some beer styles, but the level of diacetyl in packaged beer cannot be easily controlled by the brewer. That is why so many of us scorn this otherwise innocuous compound.

If a bottle of beer leaves the brewery with exactly the butteriness the brewer intends, that does not mean the consumer will taste the beer in this condition. It is more than likely that the beer will continue to become buttery over time, until it becomes the dominant flavor. This can very well throw the beer’s flavor profile out of balance and embarrass the brewer."

and a discussion here on BA, as well:
http://www.beeradvocate.com/community/threads/diacetyl-beers.195922/

 

The Polo set? I hate those guys...

If you're talking beer descriptors, be careful- you will be one of them some day .