quote: Originally posted by mattfungus which one is the nail polish flavor? [xx(]

Acetobacter is what causes this, which would be when this bacteria has an unusual exposure to oxygen. Great in flemish sours, bad in other styles.

metallic... hands down! [B)]

DMS hands down, fortunately this seems to be the least common of the ones listed that I encounter. I enjoy a touch of Diacetyl in some beers/styles Skunk doesn't factor into what I typically buy so it's not an option Metallic does bother me, especially in the darker brews but it's not a deal breaker Cloying is only bad if I'm downing a large sample Oxidized typically means old so shame on the store for shelving old stock or shame on me for aging a beer too long Medicinal can be good in fruit beers and often unavoidable, again doesn't get to me too often

I'm much in agreement with kinger, though cloying is okay, though one particular cloying does bother me, overbitter over hopped. I'm talking some of the recent sierra nevadas like celebration where you might as well cellar it and hope in 2-3 years the bitterness mellows. Otherwise i'd rather drink a mouth full of excederine and saccharine and tab soda.

quote: Originally posted by mattfungus overbitter over hopped

You must be joking, right?

I really hate metallic. When I taste that in a stout that I'm looking forward to, I get super pissed.

quote: quote: Originally posted by Stoutlover72 quote: quote: quote: Originally posted by mattfungus overbitter over hopped You must be joking, right?

This brings up a point, why is overly sweet and syrupy considered an off flavor and not overly bitter and hopped. Overly hopped/hop bitterness is almost never done on accident, so even if someone considers it an off flavor (and some people do) it doesn't fit the criteria. Cloying, syrupy, or overly sweet can be done on purpose but it's also the result of brewing flaws. Help me here homebrew folks if I'm wrong but from what I've read it relates to a yeast problem. So basically that's why.

quote: Originally posted by Clash quote: quote: quote: Originally posted by Stoutlover72 quote: quote: quote: quote: Originally posted by mattfungus overbitter over hopped You must be joking, right? This brings up a point, why is overly sweet and syrupy considered an off flavor and not overly bitter and hopped. Overly hopped/hop bitterness is almost never done on accident, so even if someone considers it an off flavor (and some people do) it doesn't fit the criteria. Cloying, syrupy, or overly sweet can be done on purpose but it's also the result of brewing flaws. Help me here homebrew folks if I'm wrong but from what I've read it relates to a yeast problem. So basically that's why.

Cloyingly sweet beers can be the result of a few things, but primarily due to either starting out way to high with the malt bill, using the wrong yeast or not letting it ferment completely. Different styles obviously will lend itself to a sweeter beers or vice versa. I'm not too sure if I'd consider a cloyingly sweet beer a flaw on the brewers part, because that'd be pretty tough to f-up, but I guess it could be. You may not like it in your beer, but for the most part if there's a shit load of sweetness left behind it's because the brewer wants it there. If they didn't they could get rid of it (if they had the time and space).

quote: quote: quote: Originally posted by Stoutlover72 If they didn't they could get rid of it (if they had the time and space).

That's just it. If Sierra Nevada, Bells, or Stone f-ed up they will correct it or have a do over. Jim Bob's Brewing in Great Falls Montana wont. So some micros out there who did mess up a malt bill or yeast will still sell the syrupy mess. So I agree not a common brewing flaw but still can be one.

quote: Originally posted by Clash quote: quote: quote: quote: Originally posted by Stoutlover72 If they didn't they could get rid of it (if they had the time and space). That's just it. If Sierra Nevada, Bells, or Stone f-ed up they will correct it or have a do over. Jim Bob's Brewing in Great Falls Montana wont. So some micros out there who did mess up a malt bill or yeast will still sell the syrupy mess. So I agree not a common brewing flaw but still can be one.

Good point.