Originally Posted by Yuri_Rage
. Just as you're beginning to enjoy the flavor, it hits you: disgusting, medicinal phenols - the classic "Band Aid flavor." The aftertaste is akin to having a mouthful of Band Aids. Yuck!
I'd have loved this beer if it didn't have that phenolic finish. I couldn't even finish the bottle.
This is a shame, I've never had a bottle like this.
CHARACTERISTICS: A hospital-medicine chest flavor and aroma, best detected by its aroma components; caused by phenols. Some phenolic tastes are desired depending on the style. Other descriptions include Band-Aid-like, plasticlike, smoky, clovelike.
HIGH LEVELS DUE TO PROCESS: Yeast strain; chlorophenols in the water; improper rinse of chlorine sanitizers; oversparging; sparging above pH 6.0; sparging above 170 degrees; wild yeast contamination
LOW LEVELS DUE TO PROCESS: Charcoal filtering of tap water; good healthy yeast strain; proper sparging while monitoring temperature and pH, good rinse of sanitizers or use of non-chlorine sanitizers.
EXAMPLES: Wheat beers have a high amount of the phenol 4-vinyl guaiacol that gives the characteristic clove taste.
Its definitely got the item in red
but it doesn't usually taste like that.