Originally Posted by KeyWestBrewing
There's a lot of good advice here to get you going on the right track. Remember to try to break down the layers of flavors your getting, many are subtle and are secondary to the more dominant flavors on the palate. Like the floral and citrusy flavors in habeneros. Don't drink your beer too fast, as it warms up the flavors of the malts open up more. And one thing that's tricky I've noticed in beer...certain ingredients contribute flavors that don't taste the same as they do alone or not in beer. Like maple syrup.
+1 to the flavors changing as the beer warms.
Its even more useful to have another person tasting with you. I have my gf split a beer and we each go step by step. Then after the first taste we talk about it, and reflect on our differences and try to see if we can detect what the other person is detecting. Then taste more. It ends up taking a lot of time and the beer warms and changes. A nice after dinner exercise.
Kegged - Amber Ale
Bottled - 30th birthday barleywine
, Mulberry Wit, Citra vs Nelson Saison (corked and caged!), Doppelbock with and without oak, caramel quad, caramel gingerbread quad
Bottle conditioning - vanilla porter/scotch oak porter/vanilla scotch oak porter
Cogito Ergo Doleo
Originally Posted by somedudefromguam
I thought that meant people were getting frustrated with their brews. Like- OH NO my beer is infected RHWAHAHRBLABLE!!!! OR- My beer pours all foamy RDWHAHBLARABBLE