Originally Posted by mmditter
I used to think that about pizza. Now I don't think that's true (ever try pizza from Pizza Hut or Papa John's lately? Yech!)
Hehe, personally I am still trying to find good pizza. Either they make it too cheesy for my tastes here or they screw up the crust. I end up making my own, but I gotta build a wood fired oven to improve on it.
As for the beer, I am often amazed at the progress of flavors in the conditioning process. I am now in the habit of taking tasting notes when I bottle (using the beer from the hydro tube) and then try to compare that with 1 tasted at a week of bottling, 2 weeks, 3 weeks, etc. Some flavors just literally disappear...it is the coolest thing. This is one of the reasons folks are careful about HSA and such other things....you don't want something that won't go away. But, like is being discussed here, there are many things that most folks just don't like that leave. I had an APA that I made and it had a buttery tone from the diacteyl to it that lingered (and was quite pronounced in the beer). I did not like that. At about 2 weeks and into the 3rd week after bottling it just started to disappear. By around the 4th week it was gone.