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Old 07-18-2010, 11:09 PM   #1
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Default How to get that metallic aftertaste like Asahi beer?

I used to live in Japan & really liked Asahi & Sapporo beers. Asahi has kind of a canny aftertaste I'd like to import into my gluten-free mix.
By the way, anyone else try making beer from millet?

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Old 07-18-2010, 11:17 PM   #2
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Do you remember what that drink is in Japan, that tastes like fruit soda but has alcohol in it? I picked up a few of them by accident and got tipsy at lunch one day, thinking they were fruit soda. For the life of me I can't remember. As far as the canny taste, I remember both of those beers being in cans. The taste might have come from the can?

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Old 07-18-2010, 11:30 PM   #3
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Sorry, this was in 1969. And, no, Asahi came in bottles. Those days you could buy beer from a soda machine.

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Old 07-19-2010, 12:02 AM   #4
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I really like both Asahi and Sapporo while eating sushi. Clean flavors enhance the fresh fish like nothing else. If you haven't tried the dark Asahi, it's pretty tasty as well. I don't really notice the metallic taste, some kind of astringency maybe? Looking at clone recipes some are suggesting Saaz hops, but I'm not buying it.

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Old 07-19-2010, 12:40 AM   #5
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I've always noticed a metallic after taste in imported heineken. It may be a bit of skunk or something, but I really don't know.

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Old 07-19-2010, 03:34 AM   #6
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Try steeping about 2oz of acid malt. Not in the mash but in the brew pot to acidity the wort a bit. I use 1.5 oz in my Guinness clone to get a bit of sour "twang" without having to add soured beer, anything more than 1.5 starts to get "metalic" tasting.

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Old 07-19-2010, 03:39 AM   #7
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Metallic taste can come from old, stale grains.

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Old 07-19-2010, 04:28 AM   #8
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Any chance it might come from the Sorachi hops instead of the grainbill or processing? It's kind of an odd thought, but I wouldn't rule it out.

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Old 07-19-2010, 04:37 AM   #9
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I, obviously, can't say for sure, but I'd think not. I've had that metallic taste in many different light lagers. I'd say it was a result of bad storage more than anything. I only posted my knowledge of the old/stale grain to let you know how you could reproduce it.

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Old 07-19-2010, 05:00 AM   #10
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Quote:
Originally Posted by HalfPint View Post
I've always noticed a metallic after taste in imported heineken. It may be a bit of skunk or something, but I really don't know.
How much essence of skunk should one use?
OK. I've had one too many.
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