user 22118
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- Joined
- Jul 4, 2008
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Recently (since beginning brewing myself) I have noticed that most of the porters and stouts that I loved, are rather sweet. Sickly almost sometimes. And I really really don't like it. In fact it has turned one of my favorite porters into a beer I would rather not drink.
Recently I had an Imperial Oatmeal Stout from Boundary Bay Brewing in Washington and thought that it was really sweet as well. Is this because of the alcohol, final gravity and lack of hops? It was what I used to call malty (which I appreciate) though now I would just call it sweet. I know there are dry stouts and not dry stouts, but I have never been a style nerd and so haven't tasted the difference. I have enjoyed a large variety of beers from around the world, though not placed them in a style category.
Last is that I have noticed in a couple an almost nail polish smell and taste. I have made wine for a while and that isn't something wanted. In beer is it alright? Is that what oxidized beer tastes like?
Recently I had an Imperial Oatmeal Stout from Boundary Bay Brewing in Washington and thought that it was really sweet as well. Is this because of the alcohol, final gravity and lack of hops? It was what I used to call malty (which I appreciate) though now I would just call it sweet. I know there are dry stouts and not dry stouts, but I have never been a style nerd and so haven't tasted the difference. I have enjoyed a large variety of beers from around the world, though not placed them in a style category.
Last is that I have noticed in a couple an almost nail polish smell and taste. I have made wine for a while and that isn't something wanted. In beer is it alright? Is that what oxidized beer tastes like?