What characteristic was once thought to be unique to a certain beer style but was attributed to poor handling?

The characteristic attributed to poor handling that was once thought to be unique to a certain beer style is the mushroom-like "cellar character." This character can occur due to various factors during the beer's production and handling, particularly related to temperature control and exposure to certain microorganisms.

Traditionally, specific styles, such as certain Belgian ales or aged beers, might have exhibited this earthy, musty aroma and flavor that people associated with the style itself, believing it was an intentional hallmark. However, with better understanding and practices in brewing and storage, it was recognized that this characteristic could emerge from suboptimal conditions, like poor sanitation, inadequate temperature control, or contamination.

Understanding the environmental influences that can cause undesirable traits in beer is crucial for brewers and enthusiasts alike, reshaping the perception of how a beer style should taste and how careful handling can prevent the misinterpretation of certain characteristics as style-defining features.