Everywhere you turn our taste buds are being bombarded with flavors and smells that should make us gag, wrinkle our noses or just run for the hills. This trend is cutting across all categories of beverage from Cough Syrup flavored JagerMeister to Brettamyeces fermented beers and petrol notes in our Riesling. you would think that these are bad things but we actually seek them out as the latest trends there was a time not so long ago when Laphroig was the edgiest malt on the market now they are a lightweight compared to Ardbeg Supernova or Peat monster. I wonder if we are driven to try these flavors as a way of conquering our environment, most of us learn early on if it smells or tastes bad it is bad for us. now it seems it is a badge of honor to imbibe in the 100 IBU IPA or a Belgian Iambic who knows what will be next.
I have to admit I like life at this edge of flavor where I am forced to contemplate a new level of sensory assault. Funnily enough I like the Banana and Clove notes in my Weisen but find Bubblegum flavored vodka terrible. I guess I am attracted to flavors that are a byproduct of the process but not added artificially with the exception of herbal liqueurs and the occasional spiced ale.
My recent out there consumptions include Green Flashes Belgium style Pale Ale
,
Sweet Grass APA
and the last of my Supernova.
What are they going to do to top this.
