Young flavor question

[Rguardian989]

I was just thinking to myself, how is it that commercial made beers rarely ever have that young, catty flavor to them like a lot of home brew does soon after its out of the fermenter.

are the bottles left to condition for the proper time before leaving the brewery or are they doing something that i'm not?

 

[Hammy71]

Most commercial brews are filtered. This makes the beer 'drinkable' faster.

 

[whatsleftofyou]

For those that aren't, yes they're conditioned properly before hitting the shelves so the acetaldehyde ("green" flavor) is re-absorbed by the yeast.

 

[Got Trub?]

Most flavour compounds are not filterable. Filtering removes yeast and particulates and will certainly clarify your beer but it is no substitute for a good process from grain to fermentor, pitching the correct amount of very healthy yeast and tight control of fermentation temperatures. If you do these at home you too can have excellent beer from grain to glass in a very short period of time. Cask conditioned British ales may be out the door in less than a week and consumed within 2.

GT