Good information. Thanks.
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Since you suspect the flavor came from the scorched hops I would look that direction, and smoked hops - maybe even slightly charred hops on smoker or in oven - would be the way I'd go.
If the flavor really came from scorching I think you got really lucky. Every scorched beer I have ever tasted, (and have unfortunately tasted a few either from electric elements in BK, or from scorched malt in MT and from actual scorched wort from direct fire kettle), have all tasted more like the smoke you'd get from a cross between and ash tray and a tail pipe rather than pleasant wood smoke.
I've never smoked hops before, but I have heard of people who have done it. Now I'm excited to try it
This is also my opinion on the aspect of scorched flavors. I'm sensitive to it and can pick it up better than most, more as ashtray burnt than pleasant smokiness.
I've cold smoked hops. Whole hops work better than pellets. I smoked some Warrior and use them late and dry and got a lot more smoke in the end product than I expected.
A few hers back Charlie P. wrote about a beer with smoked hops in Zymurgy.
A few "hers" back. Is that how you count time in ex-wives?
I'd have to have some Timothy Taylor Landlord on site, too. Jeff, I assume you did ?
Yeah, Fuller's can be all over the place in terms of that. Sometimes I'll pick up a cold bottle or two that's excellent, other times it's ok at best. Obviously it's all in the age. Someday I'm hoping to get over there and get some at the source (along with Fuller's Pride as well) !Drink some Chiswick Bitter, don't miss that one. It doesn't travel well at all.
The oxidation is not kind to the ESB's flavors. Bottled ESB also is a higher OG/ABV, as it has more of the first runnings in the parti gyle, see the Ron Pattinson article in the latest Zymurgy.That explains why the Fullers ESB you buy here tastes nothing like the cask beer they serve in London.You guys should explain what kind of oxidation. Most will be thinking that causes cardboard wet paper, not carmel...
This blog references a study by Charlie Bamforth on how bottled beer changes with aging. Developing strong caramel flavor over time is one of those changes according to him. I noticed it back when I used to buy a lot of dusty imports.