Some beers take time

For my tastes, yes.

https://www.beeradvocate.com/beer/profile/221/689/?ba=drtth#review

But then when I have a RR it's from a pony bottle so I may not have let it sit around long enough.

 

The last one of those I had was at Buffalo Wild Wings, and it was skunked. IMO low turnover beers are usually a bad bet anywhere you find them. I just don't know what it is with Rolling Rock, it always seems on the edge of skunk and just goes downhill as it warms. Maybe the one AAL that being ice cold can't really help, let me add I cut my teeth on Rock Ponys as well.

 

Sounds like there's a good chance you're more sensitive to the DMS (creamed corn) flavor in RR than I am.

 

The only thing worse is no beer atall.

 

Ugh, I hate creamed corn, my mom used to make us eat that shit. Didn't know they used that to brew the beer, I've seen Jack mention DMS, but.... I don't know what thst is, lol.

 

Ah, there's some beers thst make that debatable, but RR isn't one of those, at least cold anyways.

 

They don't actually use creamed corn but thats the flavor from DMS and is a by-product of how the beer is brewed.

But those childhood memories would have a strong impact on your reaction to that beer.

 

Just gross, I don't think I could ever drink a RR and enjoy one again. The creamed corn thing is just a horrible thought, why would they do that to beer? As far as AALs go I'm good with Hamm's, Bud, or PBR, nothing else needed.

 

Why they originally did that back in the the days of the "glass lined tanks of Old Latrobe" I don't really know. But it has apparently been part of the beers flavor profile for a very long time and the present owners of the brand had to spend extra time learning how to be sure the flavor was there to keep their customers happy.

 

Appreciate the info, still intentionally brewing in a flavor profile that is just off is a bit strange IMO. Is DMS a flaw in the beer or is it just a result of using Corn? But, It's not a positive thing for my palate.

 

It's normally considered to be a flaw and it's not from using corn. There's a longer, MUCH more nerdy, explanation that I can give, if you like.

It's something that people use to identify Rolling Rock, just like people identify Heineken by it's skunkiness. Without those characters, those beers just aren't the same, even if they are better without them.

 

Dimethyl Sulfide. The creamiest of corn...

 

So a beer that is seasonal will taste exactly the same year after year when every part of the whole are natural ingredients (and in yeast's case living) and none of them will have any variations at all YoY? I just don't find that to be possible.

Anyway, I agree and I'm constantly amazed at how different beers can taste as the temperature goes from cold to warm.

 

Well, since I didn't say or mean to imply anything about year to year variation in either of my posts I'll take a pass on answering your question.

 

Well, they do oxidize more slowly at colder temperatures, so cold storage makes sense if you're not drinking something immediately. You can always pull your brews out of the fridge hours or even days beforehand to let things warm up.

 

I'll settle for minutes beforehand. I don't want my beer that warm.

 

Mood is another factor I believe. Varying daily occurrences, different levels of anticipation, along with likely many more, seem to sometimes alter sensory perceptions of the same product from from one day to another. To me, this is very interesting science!

 

To me as well, which is why I periodically do a bit of online digging and fact checking, to learn more about it.

 

Almost made this mistake with LaChouffe. Had it right out of the fridge, and it tasted bland. Let it warm up for about 15 minutes and boy did that thing open up with some nice flavors.

 

I don't think anybody's saying this. Since agricultural products are used to make beer, variation is expected. That said, brewers make a concerted effort to limit said variation so that their brands are consistent.