It’s been awhile since I’ve posted something new on here, so I thought I’d make sure that this week didn’t go by without any activity. Granted, it’s still not much…
So, one of my favorite New Belgium products is their Belgian black ale known as 1554. It’s not your typical dark ale, like a porter or a stout, in that it doesn’t have so much of the roasted and chocolate-type flavors commonly associated with these styles. Rather, it has a surprising amount of the fruity estery characteristics, and for me this makes for a more drinkable beer relative to these other styles. Unfortunately, the sample I put in front of the panel was oxidized, so it had some of those sherry/port and papery/cardboard flavors, but it was still a decent example of this fine beer.
Isoamyl acetate (banana)
The second beer we’ll profile here is from Lost Coast Brewing, and it’s known as Great White. No real descriptor on the label explaining exactly what style of beer this is supposed to fit in that I could find. This beer is unfiltered, and this can unfortunately lead to autolysis, as was the case for this beer. As yeast die off (from high alcohol, age, and/or elevated temperatures) they tend to throw a variety of flavors into the beer which are commonly associated with savory, brothy and meaty flavors. Really, not good. Have you ever tried Marmite or Vegemite? These products (bread spreads popular in England and Australia) are made with autolyzed yeast product, and this flavor is what develops in unfiltered beer as it deteriorates. Interesting to note the comments which mention cleaning products. This has come up now and again with some of our guest beers, and I’m not sure where it comes from.
I also want to solicit any requests anybody might have for beers they think we should taste. If we’ve already tasted them, I’ll put it in the next guest beer profile, otherwise I’ll try to seek it out and give it to my panel. Email address can be found in the “Contact” page above, or just stick it in a comment here.