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Old 12-19-2012, 11:58 AM   #1
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Default homebrew has ruined me for public drinking?

Now when I go bars even if I get a decent microbrew it will taste "chemically" to me.

Do these places put preservatives in, are the lines dirty, is it all in my head, or all of the above?

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Old 12-19-2012, 12:04 PM   #2
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dirty lines dirty glassware and its all in your head..

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Old 12-19-2012, 12:05 PM   #3
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I have never had a bad microbrew at a bar, but most of the bars I goto take great pride in cleaning their lines every week, so their tap beer tastes just as good as out of the bottle if not better.

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Old 12-19-2012, 12:08 PM   #4
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No brewery that I am aware of adds preservatives to their beer. If a beer you have had previously tastes "different" it may be attributed their
line cleanliness.

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Old 12-19-2012, 01:58 PM   #5
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Odds are, though... all in your head.

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Old 12-19-2012, 02:21 PM   #6
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it simply doesn't taste like your's.

kinda like how food at good restaraunts doesn't taste like mom's home cooking.

yes, you are ruined.

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Old 12-19-2012, 02:33 PM   #7
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Quote:
Originally Posted by bad67z View Post
No brewery that I am aware of adds preservatives to their beer. If a beer you have had previously tastes "different" it may be attributed their
line cleanliness.
Every brewery adds preservatives to their beer. These preservatives can significantly impact the flavor. Preservatives can make a beer taste bitter, spicy, citrusy, resiny, piney, floral, herbal, earthy, roasty, toasty, bready, or chocolatey.

If you're not sure what I'm getting at, hops are preservatives. They have antibacterial properties that favor yeast over other microorganisms during fermententation.

Kilned and roasted malts also contain preservatives. The chemicals that give malts their dark colors are flavonoids. These polyphenols are antioxidents. As antioxidents, they inhibit oxidation, which makes beers stale. Hops also contain antioxidents, but in an insignificant amount compared to malts.

Finings such as Irish moss, gelatin, and isinglass are also preservatives. By precipitating proteins, they extend the shelf life of a beer.
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Old 12-19-2012, 04:56 PM   #8
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I know exactly what you mean. After my first homebrew which I was very proud of, I went to my local bar and had a craft beer on tap, my "regular" beer, and I couldnt believe how bad it tasted. It had a distinct twang to it that i had never tasted before. Several friends who were drinking my brew with me tasted the same thing in the bar beer, so it was just me or in my head. One of my friends jokingly said that I "ruined him of all other beers", haha. I noticed this again after I made a pale ale, I had a glass of it and then had a bottle of Sierra Nev PA, it tasted burnt and very off (although thats probably due to the pasteurization procede which can give bottled or canned beer a burnt flavor) For some reason home brew changes your pallet, or at least it does with us.

It could be the freshness of the HB compared to the other beers that might be several weeks or months old. Its no different than eating a batch of cookies you made yourself compared to ones you bought at the store- if you know what youre doing yours will taste far superior and much more fresh, because after all, they are!

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Old 12-19-2012, 05:07 PM   #9
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Sierra Nevada isn't pasteurized (or rather, it's pasteurized then innoculated).

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English Mother****er, Do You Drink It Pale Ale
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Gone: Honeybadger Wheat Ale, Bad Amba Jamma, Badder Amba Jamma, Slam Dunkelweizen, Creamer Ale I, Robust Porter


Last edited by ludomonster; 12-19-2012 at 05:08 PM. Reason: FACTS!
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Old 12-19-2012, 05:16 PM   #10
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I wonder if you're just missing the yeastier taste most homebrewed beers have? So much commercial beer is filtered, and at least my homebrew has a much stronger yeast presence.

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