So papery in the O'fest - is that attributed to some o2? And you must explain the retro nasal procedure...presume that's a judging technique?
Re: O2; Typically, yes. Age and storage are other factors, but minimizing O2 is the first step as it can/will speed up aging and amplify storage issues.
Retro-nasal is a technique that can be used to amplify flavors and aromas. I use it when I can't put my finger on something I identify during normal tasting/smelling. When you taste the beer, swallow some of the beer while leaving a bit in your mouth. Then open your lips slightly with your tongue pressed against your front teeth. Breathe in quickly through your mouth and then breathe out through your nose. The goal is to spray the beer around your mouth while breathing in. You should be able to pick up on tertiary notes with this or suss out things than you can't with normal tasting. Since it is more sensitive, I make a point to mention that's how I got it so that it's isn't thought of as a huge deal.
I'm sure you have seen retro-nasal done with wine, I just try and do it quietly so as not to come off as a snooty-mc-snooterson at a competition. I've only seen a few other people do it at beer comps and it was at Nationals.
Ok so I attempted the retro nasal thing....and didn't choke!! I can't pick it up but perhaps that's just my lack of sensory .
Edit: it was very fresh at about 30 days so perhaps even the beer gun and bottling may have contributed?? Just a wag.
Sent from my iPad using Tapatalk