Onion bombs

???

Maybe you were eating onions at the time?

 

Found my first onion bomb....pipeworks ninja v unicorn. Yuk!
I love enjoy by...not sure why i don't get the onion from it.

 

What a strange thing to wonder. It's because it's not an oniony beer to most people- none of them are! This is an individual sensitivity issue, not a brewer's issue.

 

There's a whole thread about that in new releases- too bad you are one of the unfortunate ones; that was a really great beer, one of my favorites of the year- distinctly tropical yet light and breezy. Such a great antidote to all of the saturated fruit bombs that are in fashion these days. I wish there were more IPAs like it.

 

Lets Switch it up YO.....CAT PISS.....now I know that has to be more off putting than the onion flavor, but when I smell it in the IPA, its so bright and dank, I just know I am going to enjoy it....who's with me....

 

Love Enjoy By , I've never had any off notes at all.

 

Surly Todd the Axeman about a month after canning.

 

Rushing Duck made a beer infused with onions for the Hudson Valley Craft Beer Week. "Onion S.M.A.S.H. (Single Malt and Single Hop). Made with Vienna Malt and Summit Hops. Yellow onions from a local farm were added to complement the natural onion flavors of the hops"

 

Interesting question came to mind-
Since these are individual sensitivity issues, is it fair to review a beer that you perceive as 'oniony'?

 

Michael, you use the word "individual" but that is not precise since more than one person will perceive a given flavor in a beer. IMO, a person who conducts a review of a beer should state what flavors they are perceiving. It might turn out that the majority of other people who take the time to conduct a review might have different perceptions but there is a chance they won't.

It is also worthwhile to note that not everybody reviews beers. It might be that most beer drinkers would have differing perceptions as compared to the subset of folks who take the time to formally post reviews.

Cheers!

 

But Jack, wouldn't this be comparable with a restaurant reviewer with the 'cilantro ' gene saying that a restaurant's dishes taste soapy? In that case the restaurant didn't do anything worthy of being slammed like that.

 

Your not alone! I have never tasted onion or garlic in a beer. But either one sauteed with a good dark beer is great! Good with steaks or hamburger.

 

I really don't see it that way. A person who dislikes cilantro should make mention of that to the folks at the restaurant and not eat that dish in the first place.

I think people should drink beer and if they are inclined to post a review they should describe what flavors they perceive.

Cheers!

 

Harvest date and processing have a big influence on the sweaty/onion/garlic aromas.

I have had a beer with a distinct and strong aroma and flavor of chives and shallots. It was unpleasant to drink. I also find that flavor in Enjoy By, but the first one brewed was OK.

 

Permanent Funeral. So nasty.

 

I also get some onion and garlic in FW Double Jack.

 

Yes- recuse themselves, which is in the ballpark of how I'm seeing it. Because it would be wrong indeed to report on food that you aren't tasting as intended because of a genetic pre-disposition.

 

But the difference is that you aren't picking up flavors that no one else is; your brain is processing what's there (tropical fruity flavors) as being oniony. The beer isn't brewed to be oniony, just as food with lots of cilantro isn't made to be soapy, although some people will taste it that way.

See this post by Greg Koch in this discussion about Stone 19th Anniversary:
http://www.beeradvocate.com/communi...-thunderstruck-ipa.314821/page-3#post-4007798