BeerBorg

John Sand wrote:

mashani wrote:Believe it or not - I actually could see comparing a beer with a bunch of El-Dorado to fruity pebbles perhaps. I would certainly agree with the Jolly Rancher description some folks use for them, because I have that same vibe in the beers I've made with them. It seems to play with dark crystal malt nicely but is a bit whacked in a pale belgian beer I made with them.

I'm not familiar with El Dorado (just the movie!). The "fruity pebbles" brew contained Saaz, Fuggles, Styrian Goldings, not much of any of them. I know that some people (my wife) can quickly taste things that are elusive to others. But I also think that some beer elitists want to claim that they can taste things no one else can.

For what it's worth:

Farnesene oil from the Saaz, Fuggles, and Styrians could be perceived as floral, magnolia or lavender like. It is very commonly used in perfumes. It would all depend on when they were added (late/dry hops to get any of that to come through). You would get the most from a hop stand with a lid on the pot or a dry hop I think. Would most likely vaporize in the boil for the most part if boiled very long as it's delicate.

So since all 3 hops have some, enough of it might have ended up in there that to a "super smeller" they might be noticeable as something perfume like. Maybe combined with some fruity yeast esters too...

EDIT: BTW... *I LOVE* English IPAs, pale ales, or Belgian beers made with Fuggles or Styrians with some Saaz in the case of Belgians.