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Why do the last bits of beer at the bottom of a bottle taste so bad?
Wiki User
∙ 12y ago
I am assuming this applies to a typical mass produced lager such as Budweiser, Miller, Coors, Molson, Corona, ect.
Human taste buds have lower sensitivity at low temperatures. Carbonation also reduces human taste sensitivity.
Lager beer (especially the cheap, mass produced stuff) is normally served very cold and extremely carbonated. When you open a fresh bottle it is very cold and very fizzy, so has very little taste.
As it warms up and as it loses its carbonation, the actual real taste of the beer will become more predominate. Mass produced lagers (such as Budweiser, Miller, ect.) are made with the cost of production in mind rather than the quality of ingredients and taste. When allowed to warm up and become less fizzy, the real taste of the product can be tasted, which for these beers is often rather horrible.
A more traditionally brewed "craft-beer", which is often produced by smaller, anywhere from local to regional, micro-breweries, (although bigger macro-breweries are getting more into the game, check out the Michelob line of beers) typically is made with better quality ingredients, have different types of malt and hops that are designed to taste nice together. These beers can be either lagers or ales.
Wiki User
∙ 12y ago
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