Why do a lot of DIPAs have a burnt/carmelized onion aroma?

I could be wrong but I'm given to believe only some of us taste onions in beer. I often find it in lesser cask ales at beer festivals. My mates think I'm talking rubbish but to me it's very apparent. Even before I was into beer the onion-ness used to hit me. I guess it's not just your DIPA because I find it in lower ABV British ale.

 

I get oniony flavor in Surly Abrasive and SN Hoptimum, can't drink either because of it.

 

Don't pick that up at all with a lot of DIPAs, (and fried onions can be a critical component of a Philly Cheese Steak so I get a chance to smell carmelized onions in a mix now and then ). I'm guessing its your taste buds and sense of smell at work rather than the DIPA.

 

It could be the type of hops. I definitely get a 'savory' sort of oniony character from Mosaics, but would describe it as a pleasant undercurrent.

 

What do you get with Summit? I've heard comments from a lot of folks who claim to get onion when they are used.

 

It is from a sulfur compound found in certain hops. Using a large quantity of hops accentuates the aroma.

 

I also wonder if it's like the cilantro phenomenon?
Some people find cilantro tastes like soap.
Maybe certain hops taste oniony to some people, and not to others?

 

The only one I know of is Deviant Dale's, and there was definitely some onion in there, but not overpowering. It was mostly what some would call 'dank'.

What other beers use summit hops?

 

Thanks. Currently the only one I'm aware of commercially is the Deviant Dales. That one seemed to be an either or beer for many based on comments in the forums but is still on my "to try" list. Not even going to consider buying a case without having tried it first.

(I do know at least one homebrewer who is testing Summit out but have not sampled any of his results yet.)

Do you recall any DIPAs you've tried with the "caramelized onion" the OP is talking about? The two he mentioned aren't easy to find around here....

 

Yeah, it could be described as sulfur and for me it's definitely an off flavour. More akin to boiled onions than anything else, and metallic. I recall I recently had a Japanese craft beer that smacked of it.

 

If you ask me, cilantro tastes even worse than soap.

 

I find if you let those "onion" type IPAs warm up a bit in your hand, the flavors tend to balance out a bit more.

 

Could be different phenomenons. To me caramelized onions and the fresh ones that are hallmarks of hops like Summit taste very different. The malts could be contributing to the caramelized element as many pales and IPAs use malts that carry caramel notes. For my personal tastes, Summit hops taste like salty wild onions. Sometimes Centennials have it, too.

 

Older versions of Founders Devil Dancer and Oskar Blues GUBNA were very heavy on Summit, for which they are on my !banned list. Haven't tried either since hops have changed (or just summit reduced) and probably never will.

Deviant Dale's pushes the envelope but it does not cross into the unenjoyable zone.

 

Exactly my reaction to having an Enjoy By - onions. And onions are slightly oily, and the texture of the beer reinforces that slightly. Can't drink the stuff.

Same way with any pale or IPA from Oskar Blues; they taste like onions to me.

 

I love oniony IPAs. I got that from Hop Ranch, Tasmanian IPA, and ZD. So Mosaic, Galaxy, and citra to my palate.

 

I get oniony character from Columbus hops as well. Lagunitas IPA is one that sticks out.