For the past week all the commercial beer I’ve tasted has this flat, grey, toffee-textured, corn-like taste. Doesn’t matter if I’m drinking at one of many brew pubs in Wisconsin or a sixer of something imported from the 49th state.
In all cases, this taste is so strong the beer is undrinkable.
Thankfully the first time this happened, I was catching up with a friend with a history of judging beers.
He pulls out his phone and points me to the Home Brewing Wiki’s page on DMS (Dimethyl sulfide).
Dimethyl sulfide (DMS) is an organic sulfur compound present above its flavor threshold in most beers. Because of its low flavor threshold, 10 – 150 ppb, it is a primary flavor and aroma compound that makes a significant contribution to beer character, especially in lager beers. It has a characteristic taste and aroma of cooked corn or creamed corn.
Yes, I think as a general rule I’ll be skipping lagers containing 20% corn.