Forgive me if this thread has been done before but I couldn't seem to find any threads started about it already. Anyone have any information about when Modern Times beers will be hitting the shelves? Would like to try their whole line-up ASAP! Tom
http://moderntimesbeer.com/blog/weve-got-a-freakin-distributor "For now, Modern Times will be draft-only, but you can expect to see our supremely luxurious 16oz. cans on shelves in early August."
I'm iso their beers as soon as they're canned, if anyone around San Diego wants Florida beers. I read Themadfermentationist blog and am really interested in all the recipes
I'm really impressed with MTB and haven't even had their stuff yet. Just the marketing, branding, team assembly, creativity, and outlook are all on point. Jacob and his "team of brewing ninjas" seem to really know what they're doing. Really impressive for a startup brewery.
Anybody here that has tried their beers care to summarize? I had a flight on Monday, and though I enjoyed all of the four beers they have out, none really blew me away. I think my favorite probably was the Lomaland.
I'll be curious to try them as the styles seem to all be alternate takes on traditionals. They've certainly done a good job of initiating trial by creating buzz pre-beer (or brewer) with their marketing, as this thread attests.
Lomaland is pretty special – it has a lot of Czech Pils flavor at first, but as it warms up it turns into a Belgian Pale Ale.
Lomaland was probably my least favorite. Fortunate Islands is an incredibly drinkable, hoppy wheat ale. I am going to drink the shit outta that.
I asked the same question on their FB page and they replied "August at the earliest". Tried "Blazing World" last night and really enjoyed it. Look forward to finding their cans at local bottle shops.
Mike posted in his blog that the first batch (the one on tap now) was too cold at knockout and didn't quite hit the yeast character they were going for. I haven't had a chance to try it yet, but based on your description and Mike's blog post, I would expect future batches to have a more classic saison yeast character than you're describing.
Hey folks, I'm going to briefly thread jack here just to introduce myself to those of you I haven't met and talk about our first batches. I'm Jacob, I'm the founder of Modern Times and the guy who hired the gaggle of geniuses who are doing the brewing. I'm always happy to answer questions or provide more info to anyone who's interested, so feel free to shoot me a BM any time. A little bit about our first batches for those that have tried them: they're all going to get 20% better. Here's how (I'm going to write a blog post about this, but I figured I'd post here first): 1) Lomaland. This was the very first batch we brewed, and we were still figuring out how all of our new equipment worked. Even when you have very experienced folks running that new equipment, it's still the first time. As a consequence, we accidentally knocked the wort out way too cold (~60 degrees). Our yeast blend (95% Dupont/5% Westmalle) really needs to be much warmer than that to do its thing properly, so this batch really dragged during fermentation, never developing its full ester profile and failing to dry out the beer enough. The yeast also didn't really properly flocculate, and the result is a bit of a hef-y character. All that said, I still think this first batch is pretty damn good and shows the potential for the beer. We've already got batch 2 & 3 in the tank, and I'm entirely confident we've addressed the issues with batch 1. It's smelling really earthy and complex, as Dupont yeast should, and it's drier. We also increased the Czech Saaz addition in the whirlpool to give it a more noticeable grassy/peppery hop quality, which is definitely adding to the complexity and aroma. 2) Fortunate Islands. I'm very happy with how this batch turned out. Not sure it'll get 20% better, maybe more like 5-10%. Basically just some tweaks and then we'll stop messing with it. Very proud of this beer. 3) Blazing World. This was probably the most problematic of the 4 to brew. On the pilot scale, we had so many different hop additions, it was a major headache to figure out how to scale it up. We tried a bunch of different things, and not all of them worked. The result is a beer that is more bitter and less aromatic than I would like and a bit darker than intended (the slightly low carbonation might also play a role in the muted aroma). In the pilot batches, the Nelson/Mosaic aroma just leaped out of the glass, and unfortunately that's not the case with the first big batch. But once again, we've already got the next round in the tank, and I'm confident we've figured it out. Hopefully you won't be able to walk within a few feet of a pint without smelling it this time. 4) Black House. Quite happy with how this turned out, although there was a learning curve involved here too. We'll play around with the roast malts a bit, probably subbing some pale chocolate for chocolate in the next batch and making some more pH adjustments in the mash, but in general, this is not too far off target. Looking forward to giving it a bunch of different coffee treatments once we have some time on our hands. Cheers, Jacob McKean Modern Times Beer
