narcout wrote:I just had a bottle of Warsteiner Premium German Pilsner.
To me, it has that distinctive German lager flavor that I don't really know how to describe. Do you all consider this beer as having "it"?
I'm wondering if it has that particular character you all are taking steps to replicate.
Here's the best I've ever been able to describe 'it'. Sorry for such an obtuse word, but once you know it, 'it' says it all.
The 5 elements of “it” in German light lagers.
1) Aroma and first impressions
It: Fresh malt and hop aroma – sign of good things to come. Very clean, slightly sweet but refreshing
Not it: No aroma. Metallic, plastic, organic off aroma coming from the glass. Or overwhelming, cloying malt aroma, or strong, pungent hop aroma overwhelming the malt.
2) Getting intimate - First Taste
It: the “it” we refer to – fresh grain, depth of character and bright notes of a fresh field of grain and flowers. Sometimes spicy, particularly with Czech and East German Pilsners. But clean and balanced with the malt. Sometimes a minerally, salty impression from East German examples.
Not it: Dull, single dimension of malt. It’s there, but not light, fresh and rich. Overwhelming hoppiness as either flavor or strong bitterness.
3) Balance of character
It: the overall impression is of balance between malt, bitterness and hop flavor. Often floral, slightly sweet, and grainy. Rich, bright grainy flavor.
Not it: Dull and flat, one dimensional maltiness. Like old malt or darker malt that is heavy on the palate. Or muddy, overly complex flavors as from too many malts.
It: Clean, crisp mouthfeel. Refreshing and you want to take another sip. Clears out quickly.
Not it: Either thick and sweet or dry, puckering and thin.
5) Finish - Ahhhhh
It: briefly lingering malt flavor and aroma. If you lightly exhale your breath and sniff, you get fresh malt graininess, a bit of hop aroma, and depth of aging character, slight lingering note of sulfur.
Not it: Cloying sweetness or astringent dryness, almost bitter. Lingering hop bitterness that hangs in your mouth for a long time. Yeast bite.
I equate 'tank taste' to the same sensation you get from barrel aged wine. It's not a flavor per say, but a characteristic of the blending of all flavors, integration and final settling out of 'undesired' flavors. I used to lump it in with sulfur, but I think it should have its own place. It's not fermentation, it's aging/lagering.