[Stevie]

In red X I get a dark cherry flavor. So bing?

[HoosierBrew]

In red X I get a dark cherry flavor. So bing?

Same here - dark cherry. I also agree with liking it in some malty beers, not so much in a drier or hoppy beer.

Edit - As to the OP, sounds like some yeast derived ester as being likely.

[BrewBama]

I have definitely detected cherry in German lagers before like marzen which often use Munich and Vienna malts, or personally I would describe it more as almond, which makes sense since both cherries and almonds are closely related stone fruits -- an almond is really the seed from inside a peach pit.  While I think the cherry/almond character is inconsistent and not always present every time these malts are used, it is certainly a possible attribute on occasion.  I enjoy this character when present and hope you do too.  Very perceptive, well done.

Cheers.

Though I agree almonds are closely related to peaches, they are not the seed from inside a peach pit. They are a distinctly different drupe grown from a distinctly different tree. https://en.wikipedia.org/wiki/Almond 

Cheers!



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[hopfenundmalz]

In red X I get a dark cherry flavor. So bing?

I will be on the lookout for that, now that it is narrowed down.

[dmtaylor]

Though I agree almonds are closely related to peaches, they are not the seed from inside a peach pit. They are a distinctly different drupe grown from a distinctly different tree. https://en.wikipedia.org/wiki/Almond 

Peach and almond are very closely related.  I haven't eaten almond fruit before, but I'm willing to guess that it resembles a small peach.  Maybe more dry or not as sweet or something.  Pretty dang close.  One was selected for the quality of its fuzzy fruit, and the other for the quality of its inner nut.  I could be wrong but that's the impression I get.

Cherry on the other hand is a more distant cousin.  We wouldn't dream of cracking a cherry pit open and eating whatever is inside it.

[blatz]

Cherry in german lagers is dark Munich. 

that has always been my take.

[Iliff Ave]

Cherry in german lagers is dark Munich. 

that has always been my take.

What color rating of Munich? Isn't "dark" is dependent on maltster?

[blatz]

Cherry in german lagers is dark Munich. 

that has always been my take.

What color rating of Munich? Isn't "dark" is dependent on maltster?

most german maltsters' dark or II munich is in the 8-10L range.  I predominantly use Weyermann's which is in that range. 

Some American maltsters dark is much higher L and is more like a specialty grain rather than a base malt.  I wouldn't use a high % of any of those.

[Iliff Ave]

Cherry in german lagers is dark Munich. 

that has always been my take.

What color rating of Munich? Isn't "dark" is dependent on maltster?

most german maltsters' dark or II munich is in the 8-10L range.  I predominantly use Weyermann's which is in that range. 

Some American maltsters dark is much higher L and is more like a specialty grain rather than a base malt.  I wouldn't use a high % of any of those.

Okay thanks. I use Weyermann as well so just wanted to confirm that my dark was the same as your dark...

[hopfenundmalz]

Cherry in german lagers is dark Munich. 

that has always been my take.

What color rating of Munich? Isn't "dark" is dependent on maltster?

most german maltsters' dark or II munich is in the 8-10L range.  I predominantly use Weyermann's which is in that range. 

Some American maltsters dark is much higher L and is more like a specialty grain rather than a base malt.  I wouldn't use a high % of any of those.

Durst and Avangard have Dark Munich at 40 EBC which is 14.7 Lovibond.

[erockrph]

So I have to ask, what type of cherries? Maraschino, Bing, Rainer, Balaton, Montmorency? Or just generic cherry.

For me, it's even less specific. It's kind of a generic stonefruit that's in between Amaretto and Bing cherry. It leans towards the darker cherry/almond side of stonefruit rather than the brighter peach/plum/nectarine side to me.

Cherry in german lagers is dark Munich. 

that has always been my take.

What color rating of Munich? Isn't "dark" is dependent on maltster?

most german maltsters' dark or II munich is in the 8-10L range.  I predominantly use Weyermann's which is in that range. 

Some American maltsters dark is much higher L and is more like a specialty grain rather than a base malt.  I wouldn't use a high % of any of those.

Durst and Avangard have Dark Munich at 40 EBC which is 14.7 Lovibond.

For comparison, Dingeman's Aromatic is listed at 19L IIRC, so you're getting way up there with some of those really dark Munich malts.

FWIW, I get this character the strongest with Aromatic malt, but I've also gotten it pretty strongly in the past in dunkels and doppelbocks I've brewed with a large amount of Dark Munich. I wasn't really checking the L/EBC really closely of my Munich's back then, but I'm wondering now whether I was using an exceptionally dark one.

[BitterItDown]

I'm oxidizing as we speak, my girlfriend thinks I smell like cherry.  The way I see it, I've got about 40 more years before this oxidation catches up with me and I wind up 6 feet under.

IMO fresh malt generally does not give hints of fruit - more nutty, bready, crackery, honey, but perhaps darker kilned malt would - though I have no doubt that these notes can come from oxidation when the sugars and melanoidins are in an ethanol solution (i.e. beer).

[Phil_M]

FWIW, the most disgusting beer I've ever had was an Ayinger Doppelbock that was very old and ill-handled.

Tasted like cough medicine cherry grossness. One of the few beers I've dumped.

[klickitat jim]

I wonder if it could also be certain people sensitive to ethyl benzoate. Probably benzoic acid is present in Vienna and Munich malts and it's being esterized.