It's a lingering malt freshness, Denny. Most German/Czech beers have it as well as some Belgian beers (in my opinion). It's a fresher tasting quality to the malt character. We've been over this!
This is interesting because I think Belgian beers also have an IT that it not just due to yeast; however, they routinely have grants, oxidizing mash filters (ancient 100 year old steel plates with cloth in between), and copper everywhere. And if anything, the modern Belgian breweries that I visited (Bavik, Bush/Trolls) had less of IT.
So, either a) German IT and Belgian IT are different (and they very well could be)
or b) It's not due to oxidation.
All good points, Chris. And I really don't know...whatever it is, I like it and haven't found it in my beers or any American brewed beers. So either they're doing something different or it's the travel time from there to here causing that flavor to happen.
I'm in a weird position on this whole thing though. I feel like I'm kind of on the fence between IT and fvck IT.
Really glad that Ken posted his experience with Brewtan B. I'm wanting to get my hands on some now to try it...not wanting to wait for it to come from Australia though.
Thanks for posting your experience, Ken!