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Yeast is really the main flavor producing element in beer/ale that is lightly hopped and with relatively lightly roasted malt. You can get drastically different
by MarkMarine 3y ago
Yeast is really the main flavor producing element in beer/ale that is lightly hopped and with relatively lightly roasted malt. You can get drastically different flavors with the exact same grain and hop bill just by changing the yeast, and then furthermore changing the yeast pitch rate, temperature of fermentation, etc.
Most of what we perceive as flavor in beer, floral notes, spicy notes, even banana flavor or “horse blanket” which is a real funk flavor for some English beers comes from the microbes. Even in the heavily hopped modern IPAs, the yeast do incredible things to what goes into the fermenter. If you’ve ever sampled “wort” (beer before fermentation) you’ll know what I mean. It’s foul. Hop water tastes like bong water. Yeast turn this into bright mango, pineapple, papaya flavors.
- 2-718-281-828 3y ago> If you’ve ever sampled “wort” (beer before fermentation) you’ll know what I mean. It’s foul. Hop water tastes like bong water. are you kidding? that's one of my highlights when brewing to sip from the wort. it tastes sweet and delicious. i love it.
- MarkMarine 3y agoI hate it, I love the smell but the raw hop flavor… ugh. I just can’t stand it. I also don’t love a lot of the dry hopped with high hop weight per barrel IPAs, there is this hop burn skunk flavor under the taste that I can’t ignore. For example Galaxy I usually avoid if I see it on a label because many people leave it on too long and it gets that hop burn. I’ve talked to people who brew with it well and they leave it in contact for 24 hours or less. Not sure what that process actually looks like since it’s added during primary fermentation.
- 2-718-281-828 3y agowell, okay, I was talking about the wort before hop is added - while cooking the malt or right after filtering it off.