So this weekend I let my friend try one of my Kiwi Express extract beers. He pointed out that all of the flavor was on the front end, but none on the back end. I thought this was a very interesting observation. Its true when you drink a store bought IPA after you swallow there is a second bitter sweet taste that lingers. Is there a term for this? Why would my homebrew not have that taste? How do I get that taste?
I suspect your beer is still young. At about 3-4 weeks after bottling/kegging, the beer gets added dimension.
Assuming it’s not a green beer thing, what hop did you use for bittering?
I used the “proprietary hop blend”. I think it is hopbursted actually.
http://www.northernbrewer.com/documenta ... xpress.pdf
The 60-min addition of 0.5 oz of Nelson Sauvin (low cohumulone hop) will not give you that lingering hop bite at the back of the throat.
I find that a long hop stand will get you more hop flavor. High sulfate water will also give you some dryness to accentuate the hop bite.