I'm just going to though this out there. There is no science or side by side experimentation here, this is just an observation. Does the method of which you pour an IPA effect the way the hop profile tastes and smells? In particular if an IPA is poured vigorously versus gently, will it effect the flavor of the IPA?
I've been drinking craft beer for a a few years now, and if I was pinned down I might say that IPA's are my favorite style of beer. I've always noticed that the same craft IPA might be better one day than it is the next. Of course, this is probably always accounted for due to age. However, I swear that I have had a great IPA one day and really enjoyed the hop flavor and aroma, and less than a week later the beer doesn't do it for me as much. I've always put this to my mood or the fluctuating state of my pallet.
Tonight I am drinking my own Simcoe IPA. I poured the first half of my 22oz into my tulip. I have to be very gentle with pouring my homebrews because I bottle ferment. Still, I had a nice 1.5 finger head on this first pour. Eventually, as usual, the hop aroma and flavor dissipates as I sipped this first pour over a good hour or so. On the second pour, I poured it even more gentle to where there was no head on it at all. When I do this, it seems to be a slightly different beer. The hop aroma and flavor seem more smooth and pronounced. I can't smell the breadiness of the malt as much, but the beer smells so fresh (presumably from the hop aroma).
So, my thought it... and again, this is probably wrong but I am throwing it out there anyway... does good head formation from a moderate pour release the volatile compounds of hops to such an extent that the human pallet can detect it? If so, then if the IPA is poured more gently, do those compounds more readily remain in the beer as it is consumed?
Anyone else experienced this, or have information on it elsewhere? I could be totally off base, and there are probably other reasons why I am making these observations (psychological, pallet mood, etc).
I've been drinking craft beer for a a few years now, and if I was pinned down I might say that IPA's are my favorite style of beer. I've always noticed that the same craft IPA might be better one day than it is the next. Of course, this is probably always accounted for due to age. However, I swear that I have had a great IPA one day and really enjoyed the hop flavor and aroma, and less than a week later the beer doesn't do it for me as much. I've always put this to my mood or the fluctuating state of my pallet.
Tonight I am drinking my own Simcoe IPA. I poured the first half of my 22oz into my tulip. I have to be very gentle with pouring my homebrews because I bottle ferment. Still, I had a nice 1.5 finger head on this first pour. Eventually, as usual, the hop aroma and flavor dissipates as I sipped this first pour over a good hour or so. On the second pour, I poured it even more gentle to where there was no head on it at all. When I do this, it seems to be a slightly different beer. The hop aroma and flavor seem more smooth and pronounced. I can't smell the breadiness of the malt as much, but the beer smells so fresh (presumably from the hop aroma).
So, my thought it... and again, this is probably wrong but I am throwing it out there anyway... does good head formation from a moderate pour release the volatile compounds of hops to such an extent that the human pallet can detect it? If so, then if the IPA is poured more gently, do those compounds more readily remain in the beer as it is consumed?
Anyone else experienced this, or have information on it elsewhere? I could be totally off base, and there are probably other reasons why I am making these observations (psychological, pallet mood, etc).