I always keep a few beers hidden for longer to see what effect aging has on them and two brews from 6-7 months ago have developed an interesting aroma that completely changes (but doesn't ruin) the drinking experience; they smell like champagne!
I'm wondering if anyone else has any information on why this might be; my first fears were yeast autolysis but it isn't a horrible taste. Both these beers were made with the same yeast (from a Young's kit - a terrible mistake as it was nothing but trouble [no flocculance, even thought it was infected, and a stalled fermentation]), and they tasted nothing alike until just recently, where this champagne aroma has dominated. I'm missing the dry hopped bitter I once had! It's never happened with another yeast (as of yet) (for info these were 4.5 and 5.5% beers, with Saaz Hops and rather different malt profiles)
I've had another beer with this (not my own); a bottle of delirium tremens that tasted quite different from the actual taps in Belgium.
So, anyone else had this experience, and does anyone have any ideas on what causes this flavour? (I'm guessing the yeast are involved somehow...)
I'm wondering if anyone else has any information on why this might be; my first fears were yeast autolysis but it isn't a horrible taste. Both these beers were made with the same yeast (from a Young's kit - a terrible mistake as it was nothing but trouble [no flocculance, even thought it was infected, and a stalled fermentation]), and they tasted nothing alike until just recently, where this champagne aroma has dominated. I'm missing the dry hopped bitter I once had! It's never happened with another yeast (as of yet) (for info these were 4.5 and 5.5% beers, with Saaz Hops and rather different malt profiles)
I've had another beer with this (not my own); a bottle of delirium tremens that tasted quite different from the actual taps in Belgium.
So, anyone else had this experience, and does anyone have any ideas on what causes this flavour? (I'm guessing the yeast are involved somehow...)