> If you want "smothering a beer's other flavors" then look no further than whiskey/rum/et al. barrel aging (and I'm not judging, whatever floats one's boat),
That seems to be a current trend like the hyper-hops that everybody is complaining about.
I used to like barrel aged beers because they would take an actively good beer, drop it in a barrel for a bit, and that would add just an extra touch of something. About 5 years ago, I could order just about anything barrel-aged and I was going to like it.
Now, barrel-aged seems to be "massive amount of overpowering, cloying sweetness". <bleck> "Barrel-aged" is now a warning sign for me to request a taste first.
That seems to be a current trend like the hyper-hops that everybody is complaining about.
I used to like barrel aged beers because they would take an actively good beer, drop it in a barrel for a bit, and that would add just an extra touch of something. About 5 years ago, I could order just about anything barrel-aged and I was going to like it.
Now, barrel-aged seems to be "massive amount of overpowering, cloying sweetness". <bleck> "Barrel-aged" is now a warning sign for me to request a taste first.