...or vice versa.
I'd like to see if any of you have personally noticed significant taste perception shifts in nominally standard products between "at home" - presumably low altitude and "ski trip"- presumably at 5000 feet or higher.
Let's keep it to altitude higher than 5000 feet. Let's keep it to standard-label products that would presumably have the same makeup when purchased in either place.
Foul low, decent high up:
Starbucks' Dark Roast Sumatra - completely nasty at home, smells of overflowing sewage.
Good low, foul up high:
Vlasic kosher dills - the sweeter ones are soso OK at altitude
Sebeka Pinotage - actually true of a lot of Pinotage but that one in particular
I very definitely expect some of you will have beers that will end up on this list.