So yesterday I had a brewer from another brewery stop by and try a couple of my beers. When I poured him one of my ESB's he smelled it a couple times and then said it was a bad beer. I asked why and he said he was smelling caramel which he said was an indicator of a bad beer. Reading the BCJP style guidelines for ESB, it says "Medium to medium-high malt aroma, often with a low to moderately strong caramel component".
I hadn't heard of caramel aroma being an indicator of off beer. Has anyone else?
Cheers
Mark
I hadn't heard of caramel aroma being an indicator of off beer. Has anyone else?
Cheers
Mark
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