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@GeekinKorea Funnily enough, this wasn't "bad" enough to make me long for a Korean pilsner. Lots of new world hop varieties actually can give an onion off flavor, and I think what I was tasting as chicken cold cuts when it was cold warmed up into was maybe a garlic/onion hop tone.Permalink On twitter.com
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@GeekinKorea Which is to say, I think it maybe wasn't autolysis after all, and... well, I've had oniony/garlic hop flavors in beers I made myself, too. It can depend on the crop, apparently. (One of my favorite hops, Citra, is pretty unreliable and does this sometimes.)On twitter.com
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@GeekinKorea Anyway, it became tolerable as it warmed up, and I would not have traded it for a glass of Korean pilsner, for sure! But then I'm one of those weirdoes whose best beer experiences tend to involve sour/funky Belgian-type beers, or enough smoke flavor to call to mind a campfire!Permalink On twitter.com