Jack's Abby: Sour Time Lager Release

I get lots of wine barrel and then a really nice refreshing finish. My friends were concerned about diacetyl in the nose, though, so hopefully that doesn't become a concern.

 

Did they start doing tastings at the brewery for sour time?

 

No. Sour Time Lager was bottles only.

 

I saw a mention of diacetyl in one of the untappd reviews. While I did detect a touch of "butter" on the aroma, but didn't get the slickness often associate with diacetyl. Truth be told, I'm not ultra sensitive to it like a lot of folks, but I I usually can pick it up if it's present.

Pedio is a big diacetyl producer, but IIRC it wasn't used. The good news is brett is great as cleaning up diacetyl, so I imagine if it is diacetyl and not just an odd wild yeast note, it may infact clean up with some age.

 

The untappd checkin was probably me. I normally don't pick up diacetyl, but that's all i tasted. Maybe I got a bad bottle or a bad pour, who knows?

 

That is odd. Could it be from the wine barrel? I'm not a big wine guy, but do recall chardonnay being quite buttery - which is indeed from diacetyl, a biproduct of malolactic conversion.

Being that beer is low in malic acid (except when lacto is introduced, as in this case), perhaps the diacetyl produced from wine fermentation has different flavor notes than what the typical off flavor note is in beer? Something perhaps I'd just associate as a "wine character" but someone with a more focus palate would pick up as what it is - diacetyl.

 

I had it on draft and got no diacetyl.

 

not sure how long this spent in a barrel but after 2-3 months i'd suspect the brett would chew right through any diacetyl

 

13 months I believe.

 

Ive gotten subtle buttery flavors from other white wine barrel aged sours. I can't tell if its diaceytal or just some combo of flavors creating it. But I've tasted it in some low quality chardonnays too.

 

I thought it was only in the nose and I didn't agree it was diacetyl at the time. I agree it's probably some combination of funk and wine barrel. I thought it reminded me a lot of 3F funk actually, which goes to show you how flavors are interpreted differently by other people/palates.

 

You could use Will's trick of heating the beer to get some clarity on the issue...

 

Thanks for the link, very interesting. I don't have any bottles, but perhaps anyone else with worries and bottles could try it out.

 

Just got 4 bottles of sour time and a couple of hoponious and 2nd anniversary! Can't wait to pop one open

 

Anyone know if they sold out today? I'm planning on getting there right at noon and was just wondering.

 

Plenty left (around 15 cases?) when I left around 615. I'm sure you won't have a problem grabbing some.

 

Thank you. I'm hoping to get and try one as many people here have described this as a entry level sour beer.

If I can end up with growlers of BA Framminghammer and BA Smoked Maple. I'd be a very happy person. And a very drunk person.

 

According to their latest FB post, they'll be releasing the last 20 cases tomorrow. Pretty excited I'll be able to grab a couple bottles and get some Framinghammer and BA Smoked Maple Lager.

 

Got there right at 12 and it was quite the madhouse. Brewer said he'd never seen that many people in there. I got one of the last growlers of BA Framminghammer. As well as the max of Sour Time. I don't know how many growlers of BA Framminghammer they filled but it was not many. Gonna drink that puppy tonight with friends! Cheers!

 

hey I was prob standing right next to you. they filled 9, were sold out at about 12:05