How to get that metallic aftertaste like Asahi beer?

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rickahyatt

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I used to live in Japan & really liked Asahi & Sapporo beers. Asahi has kind of a canny aftertaste I'd like to import into my gluten-free mix.
By the way, anyone else try making beer from millet?
 
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Do you remember what that drink is in Japan, that tastes like fruit soda but has alcohol in it? I picked up a few of them by accident and got tipsy at lunch one day, thinking they were fruit soda. For the life of me I can't remember. As far as the canny taste, I remember both of those beers being in cans. The taste might have come from the can?
 
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rickahyatt

rickahyatt

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Sorry, this was in 1969. And, no, Asahi came in bottles. Those days you could buy beer from a soda machine.
 

Ricand

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I really like both Asahi and Sapporo while eating sushi. Clean flavors enhance the fresh fish like nothing else. If you haven't tried the dark Asahi, it's pretty tasty as well. I don't really notice the metallic taste, some kind of astringency maybe? Looking at clone recipes some are suggesting Saaz hops, but I'm not buying it.
 

HalfPint

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I've always noticed a metallic after taste in imported heineken. It may be a bit of skunk or something, but I really don't know.
 

bowiefan

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Try steeping about 2oz of acid malt. Not in the mash but in the brew pot to acidity the wort a bit. I use 1.5 oz in my Guinness clone to get a bit of sour "twang" without having to add soured beer, anything more than 1.5 starts to get "metalic" tasting.
 

GuldTuborg

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Any chance it might come from the Sorachi hops instead of the grainbill or processing? It's kind of an odd thought, but I wouldn't rule it out.
 

tedski

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I, obviously, can't say for sure, but I'd think not. I've had that metallic taste in many different light lagers. I'd say it was a result of bad storage more than anything. I only posted my knowledge of the old/stale grain to let you know how you could reproduce it.
 
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rickahyatt

rickahyatt

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I've always noticed a metallic after taste in imported heineken. It may be a bit of skunk or something, but I really don't know.
How much essence of skunk should one use?
OK. I've had one too many.
 
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rickahyatt

rickahyatt

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Try steeping about 2oz of acid malt. Not in the mash but in the brew pot to acidity the wort a bit. I use 1.5 oz in my Guinness clone to get a bit of sour "twang" without having to add soured beer, anything more than 1.5 starts to get "metalic" tasting.
OK, dumb question from a "Neophyte," as long as that doesn't mean "Dancing fairy:" What is acid malt, and how do I get it?
 
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rickahyatt

rickahyatt

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You could always run the hot wort through a hopback full of pennies and chunks of scrap steel :mug:
Thanks, but I'm not into Heavy Metal. I just want a gluten-free millet based tasty beer recipe with bitter hops, pulverized juniper berries and ginger (For arthritis) on the cheap. (Forced by government agencies to live on my wife's SS Disability check - Donations accepted!) Celiac's Disease is, by the way, protected by the Americans with Disabilities Protection Act, as signed by my Saviors, the two President Bushes.
At least I can't be "Discriminated" against. Supposedly.
For you in government-induced Socialist poverty as I am, here's my own formulated recipe:
Gluten-free champagne yeast & hops
Juniper berries
Lots of shredded ginger
Added sugar, as needed.
I may add in the future the oscha root, known also for the same thing and back taste.
Some fresh grapes or even raisins for body.
I add, since Celiacs are vitamin B deficient, a handful of vitamin B-12 vitamins. Offsets what alcohol does.
10 cans of mixed fruit concentrate at $.69 a can from City Market for a 5 gal. batch. Or, if you can afford it, pure fruit juice.
There's usually enough corn syrup to bring your hydrometer to a good level. Thank God, that obesity-causing devil is completely eaten up by the yeast for a greater good.
1 tsp. sugar for a 16 oz. Sapporo bottle to prime after fermentation.
The only distraction is the acidity: One must buy commercial beer like Sapporo once in a while to settle the tummy.
Am perfecting my millet beer, which by the way, is naturally "Cloudy," but this African recipe comes from a land that knows hardly any high blood pressure, diabetes, nor short white guys that can't jump. Plumb full of vitamin B and a grain that is the staple of their diet, the 6th most important grain on the planet. Consumed faster than can be recorded in commercial markets.
This will warm your old bones and make for a good sunset adult beverage on the cheap.
Who wants to encourage Obama nor Pelosi with more tax money to waste, anyway?
Suggestions welcome.
 
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rickahyatt

rickahyatt

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Any chance it might come from the Sorachi hops instead of the grainbill or processing? It's kind of an odd thought, but I wouldn't rule it out.
Thank you for your reply & I shall research it. Ein Prosit zum Gemuedlichkeit!
 
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rickahyatt

rickahyatt

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rickahyatt

rickahyatt

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You could always run the hot wort through a hopback full of pennies and chunks of scrap steel :mug:
Excellent idea, I do happen to have a Mazda 626 with a blown engine. Should I remove the gas & oil first, or just cut off some parts for the recipe? I wouldn't want it to be TOO metallic tasting, after all...
 
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rickahyatt

rickahyatt

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^^^ Maybe you could have a friend weld a giant fermentation vessel out of the scrap metal.:drunk:
Well, I think I've designed the fart vessel correctly, where I keep the metal fragments intact. Would you like to have a sample of my warts?
 

HalfPint

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How much essence of skunk should one use?
OK. I've had one too many.
It really depends on the skunks and the local diet of the skunk you're speaking of. Typically, it's one to two sprays according to Jon Palmer's "How to Brew".
:mug:

Note,
JP never wrote that.
 
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rickahyatt

rickahyatt

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OK, so call me a Dummy!
I deserve it.
Because of my Celiac's, I have a severe vitamin B deficiency; Short story, I'm worse than the Absent Minded Professor at times.
What I was looking for in that "Canny aftertaste" was from KIRIN BEER! NOT Asahi, NOT Sapporo - And hell, it's been decades since I lived there, anyway.
Is it their hops, is it rice, what is the key?
Thanks!
 
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