There is a particular smoky taste in a number of the beers from Ynys Mon brewery that I've tasted before in other beers and I don't like it! Medra (4%) and Wennol (4.1%) certainly have it.
Can anyone help identify what the taste is and more to the point, what is causing it?
I've not tried the beers, so mean them no offence, but it could be a phenolic off-flavour problem?
Phenolic flavours are part of the (intended!) flavour profile of some German wheaties (a clove-like taste, a by-product of the weird yeast used), and also Islay single malts (smokiness from the peated malt IIRC)
A book I have (v. good BTW - 'Brew Chem 101' by US biochemist, Lee W Janson) says phenolic flavours run from medicinal, electrical fire(!), antiseptic mouthwash (TCP), smoky or clove-like, and it's more prominent in smell than taste.
As to causes, I've heard that chlorine in brewing liquor (i.e. using untreated mains water) reacts with phenols from the malt to form TCP (or similar), but it could also be thru problems with mashing procedures (incorrect temp, pH, etc) or from the prescence of certain wild yeasts. cheers MikeMcG.
No certainly not. I'm familair with that characteristic Mike. I actually love those beers and adore Islay malt!
If anyone has tried Ynys Mon beers you'll know what I mean but if I come across it again I'll repost.
My beers are rarely smoky, alas :)
Furry nuff, Brett, other than the obvious addition of smoked malt I dunno then, tho Des de Moor in March's WB reviews bottled (BCA) Medra & says . . .
"The palate emphasises the smoky, roasty qualities of crystal malt, veering close to Rauchbier territory but with lots of fruit and a pleasing chaffiness. There's more smoke in the finish, with cedarwood and a rounded hop bitterness . . ."
Sounds lovely, but I'm still not convinced that ordinary crystal malt is the source of the smokiness. I've never noticed that before in crystal-accented beers.
I guess it could be a darker roasted crystal than normal? Despite similar taste-descriptions, processes & specs, you can get quite different flavours between maltsters/roasters.
BTW I spoke to a friend's Dad from Anglesey this weekend - him & a few mates drink Bass every week in a pub which also always has Medra on tap, I persuaded him to give it a go next week, we'll see if he's likes the smoke, funnily enough he's just quit cigarettes :~) cheers, MikeMcG.
Thanks for that Mike. A number of the posters on Cask-UK seem to think it is an infection or general problem with beers from that brewery.
The following c&p'd from an experienced homebrewer, Andy Davidson's posting on recently would also support that -
tasted like it was
anyone here know anyone in the local branch that could have a quiet word?
It seems a shame as they prev seemed to have a good reputation cheers MikeMcG.
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