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Originally Posted by Skahtboi
What, exactly, is it, that you think beer should taste like? Using different methods, ingredients, flavors is historically a part of brewing. If it weren't, there would be only one type of beer. No porters, stouts, pale ales, wheat beers, dortmunders, marzens, lagers, pilsners...etc. Belgian trappists have used fruit in their brewing for centuries (lambics.)
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Don't mind hoppy, but not overly hoppy. Should be clean. Even a good stout or porter will not leave an aftertaste. What it shouldn't taste like ditto fluid. Don't mind tart, but not something that is going to make you pucker. It should be smooth, not biting. It should not taste like hard liquor. If I wanted bourbon, I would buy bourbon. Any additional "flavoring" like chocolate or coffee, should just be a trace, not something that stands out beyond the beverage itself.
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Smoking the malt to roast it has been around for a while, as well. I am sure that there are some really bad smoked beers, as there are really bad all types of beer. However, there are also some really good examples of the style. One of Alaskan Brewing's more successful offerings is a seasonal smoked porter. Tasty, but rich.
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I smoke meats, nuts, fish, etc., but this tasted like someone threw a bucket of ashes in the vat. "Smoked" anything should be a flavoring to compliment the taste of the item, not the predominent taste.
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My point is diversity in brewing is an age old tradition, not some Johnny come lately scheme to play into the hands of wealthy metrosexual bar rats looking for the next big thing. Do some modern day brewers use tradition methods for that reason? No doubt. But all in all, diversity of flavor and style are long a part of the tradition, and one that I embrace.
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I have no problem with people trying different things, but I have been to places where if I wanted a beer, there were no option than their brews and they all were made with a wine drinking crowd in mind.