If you get a stubby of VB (go on you know you want to
) and take a sip, then you get that mousecage aroma up the back of the nose. I thought it was in the yeast as well, but you also get it in XXXX heavy off the tap and I guess the two breweries use different yeasts entirely.
I don't find it unpleasant, it's just there. In fact last year through a HB club we got hold of some Queensland malt that was destined for China, not domestic market, and I brewed a smash with it. Went up the street to the pub with SWMBO for an hour on the pokies on XXXX heavy, and when I got home I had a pint of the SMASH, and there it was - mice pissing in my mouth :blink:
Never get it with UK or German malts. If I get it in a future brew (I'm working my way through a sack of ale at the moment) I'll save a bottle for Ross and take some to BABBs. It's really hard to pin down. I didn't get it with my American wheats that are 50% BB. Maybe it's in some batches and not others depending which farms sourced from? BB have a number of maltings so I guess it's not a perfectly standard product.
edit: just had a chew and sniff of some compared to Halcyon, can't smell any ammonia.
edit edit: if you ever kept mice as a kid, or knew someone who did, you'll pick it straight away, the whole house ends up smelling of it. However in this age of hygiene and ratsak not a lot of people know what "mousey" is.