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Re: Re: Dark? (Reply to this comment)
by davidmanning
Lots of megalagers, sadly, have a measure of DMS left behind in them. That many also use corn makes it a natural correlation, but fortunately (or unfortunately?) that corn isn't the vegetal flavors you wind up with.
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Nov 22 '06
7:19 am PST
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Re: Dark? (Reply to this comment)
by headlessparrot
I will, of course, bow to one with more beer-knowledge than myself. I was vaguely aware of the source of the DMS (a family full of Rolling Rock drinkers, sadly, though the actual term eluded me whilst penning the review), though failed to mention it - there's no doubt it's an "off" flavour, so-to-speak, but I guess nostalgia has a way of making garbage stomach-able (see: Rolling Rock).
As for the corn grits; I dunno... I could swear there's a distinct corn-y sort of smell, although that's probably just another facet of the DMS at work.
Thanks for the comment.
- Brian
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Nov 21 '06
4:39 pm PST
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Dark? (Reply to this comment)
by davidmanning
I guess as opposed to their cream ale or something; it's no more the Dark style (which is almost always applied to a German-style lager) than anything else they could have called it.
"Vegetal" and "cooked corn" flavors in a beer mean a bit of dimethyl sulfide, or DMS, stayed around in the beer. Usually this is driven off during the boil, but if the brewer doesn't get a good, long, rolling boil, often it'll stick around for your drinking "pleasure." Sad that this is a signature flavor (much like Rooling Rock, by the way).
You probably don't taste the actual corn in the beer. Prior to Prohibition, many beers added flaked corn, or corn grits, because it was cheap and fermented cleanly -- no residual flavor is added, just sweet, sweet alcohol. Many brewers do the same today, even in craft brewing.
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Nov 21 '06
2:23 pm PST
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