(Puts on his Certified Brewmaster hat...)
"Beer" isn't just beer. There are over 800 chemical compounds in beer, 230 or so that actually make up the taste, textures and "faults" in the chemical we call beer. The varying "faults" in beer is what makes one brand/brew different from another. A "fault" is a compound that has enough concentration for the tongue to detect. All beers have similar compounds, but the difference is in the concentration of the "faults" that we can detect as taste and exture. It's the "faults" that people recognize that makes one brand different from another.
Presidente is just one such mix of compounds. My impression is that it is strong on the hops compounds, and not so much on the malts. Generally, "hoppy" beers, like many German and Czech beers, have a significantly different taste between when the beer is cold and when it warms. Such as Presidente (if you like hoppy German beers, you prolly like Presidente, too). Keep in mind that as the CO2 is released, and the temperature changes (cold to warm), so will many of the chemical components of beer, forming new carbon links and chains, and different "fault" concentrations, thus the different flavor between cold and warmer. Some compounds change more quickly than others.
FWIW: Human beer quality control testing, that is, how a brewer tests his product to ensure consistency from one batch to the next in terms of taste and texture detectable by humans, is done in a dark room under red lights. Only then, when a person cannot see the beer, it's color and other visual cues, can the tongue accurately assess a beer without the visual brain triggers interfereing with the actual taste (for example, dark beers are NOT all heavy and bitter, and golden beers are NOT all light and crisp, but the brain wants us to use that bias). For smell, you take a short, strong sniff that lasts maybe 1/3-1/2 second. For taste, you let 2 oz. in an open glass coat the entire tongue to cover all the different sensory areas of the tongue. You do this at various temperatures, from "cold service" to room temperature, logging the sensations which translate onto a "spider chart", without swallowing. It's the consistency of the spider chart that the brewmaster is striving for.
The harsh reality is that in REAL taste tests, 95% of amateur testers cannot tell the difference between the different brands of average, "generic" beers like Miller, Bud, Coors, etc. They will deny that to their death (all guys think they are beer experts), but facts are facts, and I've seen dozens of such tests with my own eyes.
I personally am a big fan of Belgian-style "white" beers. Here in the states, I enjoy Blue Moon by Blue Moon Brewery. I also enjoy Newcastle Brown Ale, and Sapporo. But I have customers in my bar that will only drink Budweiser. Why? Because they sponsor Dale Earnhardt, Jr. on the NASCAR circuit.
Just some useless info for y'all to catalog away...
:classic:
Presidente is more a cultural issue to it's customers than it is just beer. I drink it in the DR (although I like Amber better), because, well, I'm in the DR.
