Sierra Nevada "Copper Penny" taste

I noticed this the last time I had SNPA poured from a bottle into a cup. Didn't notice in the cans I had. I had assumed it was some fault of shipping and the high temps we have been having.

 

This would probably be from residual metal from the bottlecap. By the time you are getting done with the beer most of it would be gone so you would taste it less.

 

Thats kinda what I had assumed when the taste seemed to go away, I made sure to wipe the top of the bottle down after the initial drink

 

If you detected this in the past few years, kudos to you for remaining loyal for that long if it was making you that crazy. Time to move on.

 

Usually get Sculpin on draft, but most bottle caps have a liner beteen the cap and beer. Are you saying Sculpin doesn't?

 

I notice the metallic taste you mentioned in many american pale ales from lots of brewers. Usually from the small and local ones more so.I almost think its a flavor for the style. I haven't noticed it quite as much from Sierra Nevada though.

 

No but the majority of beers will have some residue of metal or rust or dust or who knows what, usually in a bottlecap pattern underneath the outer lip of the bottle. Even if you cant see it on the bottle, try wiping it with a white paper towel or something, youll see it.

 

I never tasted cooper in any beer, but I have tasted rust or a metal like after taste. Maybe its a hop and certain foods thing?. Smoker ??

 

I have never tasted this in sierra nevada beers and I went through a lot of ruthless rye (and hop rod rye, yay for rye beers!). Not saying you're wrong I've just not had that taste in my personal experience from Sierra Nevada and I know what a mouthful of copper tastes like..

 

Ive never liked using whole cone hops in my brews. And I have never been a fan of SN beers as well. I used to like using whole hops because of the perceived freshness and the whole keepin it real thing. But to tell you the truth hop pellets are, IMO better. if you think about it only the outside of the hop pellet is exposed to air. The inside of it is compacted and sealed off from oxygen. If you are dealing with a hop cone on the other hand, the whole damn thing is exposed to air at all times and rapidly stales. If you are going to use whole cone hops, your best bet is to use them fresh as possible. This could be one of the reason why all these seasonal wet hops brewed beers are so popular and taste so awesome.

 

I am a home brewer but I don't have any experience with whole cone hops. I have read that SN uses cascade which is known to be spicy with a citrus aroma and flavor. I love SN and their awesome beers so I do not mind the flavor at all.

 

I used to dig the Harpoon IPA but moved on to the Leviathan Imperial IPA which IMO is really tasty. Hoptimum, it's my new favorite that has been reasonably easy to acquire. Ruthless Rye, I enjoyed that one too, didn't knock my socks off, but was interesting enough to have a few more.

 

I hate threads like this because now I'll be looking for that flavor next time I drink one.

 

I have noticed this taste when drinking from the bottle. I wiped off the rim and the metallic taste goes away or lessens.

 

None here, just nickles and dimes...

 

I got it from their pale the last time I had it.

 

I am just speculating, but I think it's from the Cascade hops. I say this because I brewed a Pale Ale last year and dry-hopped the hell out of it with cascade hops and started picking up on that flavor. Now every time I have a beer that features Cascade hops (from dry hopping) I pick up the copper taste. I noticed the same exact taste with Ommegang BPA.

 

I have been having the same issue with their beers too! I don't think it's the hops. IMO My palate picks it up as "copper" flavor too