it’s not necessarily a bad thing per se because i drink and enjoy them anyway, but for example whenever i’m drinking sapporo or kirin i can’t help but notice a fishy sort of aftertaste especially as it comes up to room temperature that i’ve never noticed before in europe. i’ve asked my friends about this and they say they’ve never noticed, but they also drink beer much less often than i do so i’m not sure. any thoughts? any ideas as to what causes it? i’m just curious more than anything else. weirdly though, i don’t think i’ve never noticed this with asahi.
by gladiolos