tag:blogger.com,1999:blog-21271644.post7719804537211975693..comments2023-11-02T07:13:53.064-07:00Comments on Beervana: A Few Words About RootsJeff Alworthhttp://www.blogger.com/profile/02930119177544342495noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-21271644.post-9245793796156570662009-12-22T06:52:23.192-08:002009-12-22T06:52:23.192-08:00There's oxidation and then there's oxidati...There's oxidation and then there's oxidation. To me it really depends on the stage and how much. I find the beginnings of oxidation can enhance some malt flavors (they can seem a little sweeter or honeylike), then they progress to the more sherry-like notes (which are great in certain styles like Old Ales and Barleywines), but then they finally get to the stale and cardboard like Average Bill (the other Bill)noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-50219581555780087042009-12-21T12:51:36.762-08:002009-12-21T12:51:36.762-08:00By the way, I agree with you that the 05 was the n...By the way, I agree with you that the 05 was the nicest, despite any oxidation. 08 was my next favorite.Bill Nighthttps://www.blogger.com/profile/09202318621724165312noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-209404810908802872009-12-21T11:10:03.135-08:002009-12-21T11:10:03.135-08:00Most? I know some do. Probably most in the beer-j...Most? I know some do. Probably most in the beer-judging community do. But I love a touch of oxidation. I consider it like other potential off flavors--phenols, diacetyl, etc--situationally bad. Of course, there's nothing inherently bad about any flavors. Infected beer is bad unless it's a lambic. Diacetyl is bad in lagers. You don't want phenols in your pilsner. Oxidation, in low Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-82981915810238407822009-12-21T10:49:51.416-08:002009-12-21T10:49:51.416-08:00Don't most people think of oxidization as a ta...Don't most people think of oxidization as a taste defect? I think of it as kind of a metallic taste in the beer. If the rest of the flavor is pleasant, some oxidation can be forgiven, but it's always unwelcome.Bill Nighthttps://www.blogger.com/profile/09202318621724165312noreply@blogger.com