The Bruery's 2014 RS/HS Allocation Thread

it's held at the Phoenix Club in Anaheim.

 

where did u see the tap list?

 

In that very same paragraph you quoted.

Melange 9
Runner up of Melange 9 Blend Cask #1
Runner up of Melange 9 Blend Cask #2
French Oak Bois
Wineification
Filmishmish

 

i meant where did he get that quote though because when i follow the link it makes no mention of wineifcation

nm im an idiot its from the most recent email that they sent out

 

... and immediately after picking up extra tickets a friend said he would probably have to back out. Might have a single for Sunday at Noon available. Should know for sure by Thurs.

 

Beachwood and some great beers...Yeah i am there...its almost like the good ol days!

 

ROFL

 

anyone else receive the hoarders pilot batch email?

if yes which one do u think sounds best?

 

I'm tempted to vote Sambuca Stout, but I'm afraid it would turn out like the Belgo-Anus Anise version of Stone IRS. Pina Colada sour is intriguing, but we just got a coconut sour, so I'd rather see it go in a different direction.

 

My thought process exactly. I ended up picking Pina Colada because I think we could use more sours in general this year.

I wish we had a chance to submit ideas first because I would love to see an attempt at a Manhattan. Maybe start out with a red ale loosely hopped for some bitterness, Bourbon Barrel age it and add some sweet cherry and orange peels to the mix.

 

Gin and Tonic. Lots of sweet beers this year, would prefer something dry and crisp.

 

I was hoping for to submit ideas as well. I was thinking of a Blackberry Mojito stout. Mint stout aged on blackberries in rum barrels.

 

I feel like ideas would have been much more fun. Already some "better" ideas posted.

 

Old Fashioned...for sure

 

I liked Ichigo Highway.I feel like a strawberry daiquiri sour would be pretty good too; a strawberry sour aged in rum barrels with maybe some orange essence.

 

You could just trade for some Cascade Manhattan...

 

People are seriously overlooking and sleeping on the Pimm's Cup option. I see it as something like a fruited saison or berliner aged in either stainless tanks or gin barrels. Lot of potential there.

Gin & Tonic might be okay but it might be horrible too. Either way I don't see how it would be better than the Pimm's Cup.

While an Old Fashioned is my favorite cocktail off that list, I am very skeptical of what it would actually be or how it would taste. I'm really worried about this coming out way too sweet. I see it as maybe White Oak Sap aged in bourbon barrels with maybe some orange and something to bitter it. Maybe it'd be good but diabetes potential is very high.

 

As a hybrid cocktail/beer geek I'm very psyched about the cocktail-inspired pilot beers.

Old Fashioned is a no-brainer, IMO, and it's what I voted for. Take a richer beer with a bit of barrel bourbon or rye character (or a blend) and add orange peel and spices. I've made my own Agnostura style bitters in the past and I think you could take a bunch of the same ingredients and throw them in. If anyone on the Bruery wants ideas, here's a good place to start: http://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595.

Gin & Tonic would be hard to execute. Ideally you want to age in some Gin barrels but I don't know if that's a possibility. You could add juniper and lime peel I guess but that really doesn't sound that great.

If it were up to me I'd consider the following cocktails for a beer:

• Boulevardier
• Negroni
• Manhattan (had a Manhattan NW two nights ago -- yummy but only vaguely like a Manhattan)
• Blood & Sand (smoked beer with citrus and cherry)
• Jack Rose (apple, pomegranite, lime)
• Sidecar

 

I think going the bourbon/rye route is sort of picking the low hanging fruit. The Bruery makes great bourbon/rye barrel aged beers - that's a given. And in fact, you're going to have the opportunity to buy a huge number of them this year! And every year! I'm not really complaining, but doing something completely different would be nice.

And you're short selling the gin and tonic idea. Aside from possibly aging in gin barrels (which would be great, but I agree may be tough due to their scarcity), brewing a dry, effervescent saison with either lime peel/zest or a mild infusion of citrus-y hops plus some botanicals could be a winner... so says my fictional pilot brewery system.

 

I think the interesting bit of the Old Fashioned is playing around with the spices to balance out the sweet with a nice bitter spice flavor. I think you guys are focusing too much on the bourbon and sugar when it's the bitters that really make an Old Fashioned.

I can see what you're saying with the Gin 'n Tonic but I just feel like that kind of beer is gonna be real hit and miss. I like gin but a Gin 'n Tonic just isn't that tasty -- it's gin with a hit of bitter carbonic acid from the soda and just the vaguest hint of lime. If it's going to be a gin drink I'd prefer going for a Negroni or even a traditional Martini. Botanicals and a bit of grape for the vermouth perhaps, add a bit of bitter spice if you want to go real traditional (old school martinis use bitters).