I seem to be oversensitive to a particular aromatic compound that sometimes appears in sour beers. I haven't smelled it in any of the sours that I've made, but have in several well-regarded commercial beers. I can only describe the aroma as freshly laid asphalt, and when I've encountered it, it has been pretty overwhelming, and not in a good way.
I suspect it's some sort of phenolic thrown off by Brett or another wild yeast, but I really don't know. I love the classic barnyard/pepper/bacon aromas associated with Brett, but this is distinctly more acrid. I've encountered it in Boon Geuze, New Belgium's Le Terroir, and Drie Fonteinen's Oude Geuze. Clearly this isn't the impression that everyone gets trying these beers.
Has anyone else had this experience?
I suspect it's some sort of phenolic thrown off by Brett or another wild yeast, but I really don't know. I love the classic barnyard/pepper/bacon aromas associated with Brett, but this is distinctly more acrid. I've encountered it in Boon Geuze, New Belgium's Le Terroir, and Drie Fonteinen's Oude Geuze. Clearly this isn't the impression that everyone gets trying these beers.
Has anyone else had this experience?