SA Noble Pils

[Joos]

[quote=Lamppa;124411
I have 8 types of stout in my beer filing cabinent. I like to have choices.[/QUOTE]

Good man! stay away from the noble pils!

[flyangler18]

[rant] There's an unfortunate trend amongst craft beer drinkers - unless a beer has the flavor finesse of a Mack truck, it's somehow not worthy to drink. Soft, subtle flavors are ignored and underappreciated. [/rant]

[ODaniel]

Originally Posted by flyangler18

[rant] There's an unfortunate trend amongst craft beer drinkers - unless a beer has the flavor finesse of a Mack truck, it's somehow not worthy to drink. Soft, subtle flavors are ignored and underappreciated. [/rant]

I can see that. Personally I enjoy Flying Dog Golden Ale, Sam Adams Light, and Kentucky Light. If that subtle flavor is grass I don't want it.

[zoebisch01]

Originally Posted by flyangler18

[rant] There's an unfortunate trend amongst craft beer drinkers - unless a beer has the flavor finesse of a Mack truck, it's somehow not worthy to drink. Soft, subtle flavors are ignored and underappreciated. [/rant]

I think it has a lot to do with overstimulating the palate. This happens with sweet, salt, spicy, sour and bitter (probably umami as well). The bar has to continually be raised to get the same effect on the palate when you overwhelm it. Most notably is hoppy beers. It's not so much that people train themselves to like them, but more that the flavors are no longer so intense because of experience and quite possibly actual physiological changes to the tongue and perception of flavors going on with the sensors and brain.

[Barley-Davidson]

Note on the SA noble pils:
Last night I had one from the bottle, previously I'd only had it on draft. Draft is IMHO far superior, a different beer entirely.
I found the bottle overcarbed with an almost stale flavor while on tap it's much fresher tasting.

[flyangler18]

Originally Posted by zoebisch01

I think it has a lot to do with overstimulating the palate. This happens with sweet, salt, spicy, sour and bitter (probably umami as well). The bar has to continually be raised to get the same effect on the palate when you overwhelm it. Most notably is hoppy beers. It's not so much that people train themselves to like them, but more that the flavors are no longer so intense because of experience and quite possibly actual physiological changes to the tongue and perception of flavors going on with the sensors and brain.

You know, this topic almost deserves its own thread. I'm doing a quick reply from my phone, but I'll get it started when I'm back home in front of my computer.

[Redweasel]

Having it on tap for the first time now. Definitely more "grassy". Still good though.

[JXLT]

I consumed a couple pitchers of this tonight. I still think it's a good beer. It went pretty well with the blackened grilled fillet I had for dinner. A smooth body and flavor that goes well will the flavors of the steak and just enough hoppiness to cleanse the palate between bites.

[Joos]

Originally Posted by flyangler18

[rant] There's an unfortunate trend amongst craft beer drinkers - unless a beer has the flavor finesse of a Mack truck, it's somehow not worthy to drink. Soft, subtle flavors are ignored and underappreciated. [/rant]

Trend? I love full flavored beers! Always have. Honestly (as I have said before) I'm not a fan of the style for just that reason. Theres not much flavor. To me it would be like drinking just for the sake of drinking. A while ago if this were the case I'd just drink cheap whiskey. But brewing beer means I always have something at least decent to drink when I want a good solid beer. I could rant more bout subtleties that I do enjoy, but this post is getting long so I'll stop now

[gplutt]

There's lots of flavor in a good pilsener. Its just not "beat you over the head with a tree trunk" flavor.