I have heard of this before, but just recently experienced it. I know most sours go through a really undrinkable phase, where some of the intermediate bugs have not yet been consumed by the Brett, and it just tastes nasty. That is during ‘active’ fermentation though…this seems to have happened after fermentation has finished.
Made a version of Jamil’s Amber, but with Caliente hops and some Centennials at the end ("Rojo Caliente). Brought the keg to AHAC in June, and it was…meh. Good…no off flavors, but just tasted a little muddled. The beer was about 4 weeks old, grain to glass, with a healthy ferment and about 3 oz of dry hops.
Then I ran into a guy from my old club. He said he was so obsessed with the IPA I brewed with Caliente’s that won a local comp, that he brewed a saison with them. However, he said the beer went through an ‘undrinkable’ period, where it just tasted weird.
Didn’t think anything of this until I tasted the Rojo Caliente last weekend. It was awesome. The caramel malts came through really well, and the red fruit of the Caliente hops just seemed much more apparent.
I typically don’t make that many ambers, but has anyone experienced this that they just might need some extra conditioning for tannins to drop out? Or could it be this mystical bizarre (yet delicious) hop that is causing the ruckus?
Especially weird for a beer as hoppy as it is.