MeridianFC
12-20-2006, 02:56 PM
I'd been thinking about this for a while and thought I'd throw it out there for all and sundry. I've noticed that when I'm in brewpubs or on the few occasions I've sampled beer right from the brewery, usually out of the tank, there's a certain quality of taste that I can only describe as "fresh beer taste". Now obviously any foodstuff, well most that's not meant to be aged, has it's best foot put forward when it's new. Baked goods right out of the oven, meat off the grill, a fresh cup of joe, etc. With beer I assume part of the element of freshness is the volatile bits of the hop, maybe some of the specific alcohols present, and/or the lack of oxidiation. There does seem to be a specific type of grain/malt profile that sticks out that I've only ever noticed in the aforementioned venues, and it's been across many breweries and styles. I've even noted it in cask situation where oxidation would be part of the profile. So what do y'all think this "taste of fresh" is?