Bruery 2015 RS/HS Allocations

You do know that your now two fanboy posts to Xul, no matter how much deserving, have contributed to the exact thing you're raging against? You know you could have just PM'd him and told him how awesome he is. I know I do it every day.

Now look, your two crush posts have caused me to make another off topic post....

 

Then leftover peaches from the hottenroth/sitr batches?

 

Yes this. I used to be an infrequent reader, but now enjoy checking throughout the day when there are lulls (like now in doctor waiting room). Though I don't post often I enjoy reading the convos of others. I'm amused and learn about beer at the same time. (Only thing better now would be to be drinking it too but I think that's frowned upon in this facility). I'm also glad there is only one thread to read as well--would suck to have to pop in and out of multiple bruery threads.

 

Anyone else dreaming of summer brunches with Beret? That beer is so frighteningly delicious and easy at 9%

 

I want to see how it ages. Matt said it is much more fruit forward fresh and much more sour with age. It might turn into bottle works after all

 

I mean, there's no real example of an aged version of it, so how does he know it'll be more sour? I'm sure it's a likelihood, but we won't know until a few months from now.
What I DO know is that this underlying jammy goodness would be amazing for some pre-noon drinkin'!

 

I saw a dog today...

 

I smile a little every time I see randomness like this now because it would have never happened had no one said anything.

With this one he was very confidence...because SCIENCE!

Actually the strain of bacteria they used will do that so they know exactly what will happen. What they don't know for now is how sour it will get.

 

If it's the Berliner strain, then that totally makes sense. With how long Hot Mangoes took to come out, and the Hot Pea bottle delay between when it was originally put on draft and now, I'm judging the culture takes quite a bit of time to sour.

 

No. The Hottenroth culture actually sours quickly but takes more time than usual to bottle condition which was the reason for the Mango Hottenroth delay - that info coming straight from the Bruery in an email on 12/15/14 - and likely also the reason for the time differential between Peach Hottenroth appearing on tap and being released in bottles. If they expect Beret to become considerably more sour over time, I would guess that it's not the Hottenroth culture.

 

I'm not much into speculation.

 

Just stopped by on my drive in from SNA after landing ...
Only thing they have still on in the tasting room is culture club. Pulled all the others off until I believe the 11th.

 

FAAAA!!! I want that beret!!!

 

What the hell is hot pee?

 

AKA HOP. Hottenroth w/peaches

 

we should not make that a thing.

 

You mentioned melange 1 in the mix, is melange12 sour??

 

I mentioned tartness and suggested that it had Melange 1 in the mix, partly in jest. WhaleFluffer69 and others are saying it's on point. I thought it was tarter than the Flanders Giant I had side by side with it, though.

 

No Melange 1 at all, all standard BBA beers

 

Id be shocked if they didnt do pilot batches of beers long before releasing them to the public. Im guessing hes had it with a little age.