notbob wrote:
> On 2008-07-16, Shanghai McCoy > wrote:
>
>> If it was pasteurized, cloudy, and sour (citrus).....
>
> Whoa whoa whoa! Citrous flavor is not synonymous with sour. A good
> CA-style or American-style pale ale should have citrous overtones to it by
> design. Both the type of hops and the type of yeast can be manipulated to
> produce everything from a very sweet orange flavor to a dry graprefruit.
> With hops, it's usually a citrous aroma and with the yeast a citrus flavor.
>
> I was pleasantly surprised to learn this from my brewing mentor, as adding a
> citrus slice, usually lemon, to weissbier (wheat beer) is a common in many
> West Coast taverns. It was a pleasure to drink beer that needed no added
> fruit slice to get the same effect and was usually better.
>
> nb
>

We're not talking IPA here... I believe the OP referred to a citrus /
sour taste in a cloudy glass of of Coors and a Keystone... both from a
can...