Could at least some of this be conditional on the inherent differences in people's taste buds? In other words, what tastes metallic to some may not to others? The reason I ask this has little to do with home brewing - well in one case perhaps. A lot of people I know go gaga for Sam Adams. Being from Massachusetts, I guess I'm supposed to love it too, but I do not. Sam Adams Boston Lager, (among others in the SA line), has a "soapy" aftertaste to me. I can't explain it, other than to say that it tastes like a plastic cup that hasn't been rinsed properly after washing. I get this aftertaste every single time I drink a Sam Adams, except their Oktoberfest...Weird. Conversely, my father brewed an Irish Ale many moons ago, which he thought was sub-par and I remember him saying it tasted metallic, but I loved it - he gave me the whole batch. I know there's certainly a chemical process to the metallic taste and theories to how/why it happens, but I was just wondering if it's something that may be more magnified to some...