Bourbon County Coffee 2015 - Gusher?

No signs of any issues with time stamp 1533.

 

Haven't heard anything confirmed on this; is GI doing refunds for bad bottles? I know a few of you with infected bottles contacted them...what was the result?

 

At this point Goose has not formally acknowledged the infection. They're looking into it.

I'd expect to hear something official from them soon.

 

Had my coffee last night. Not sure that it was infected - the finish had no signs of tart cherries or any other infection-type flavors - but I did get slight fruit mid-palate (probably from the coffee beans as others have mentioned). It was also more coffee-forward than I remember in past years, and I didn't get nearly as many barrel characteristics. I'm a huge coffee lover, and it was still pretty great, but for me it wasn't as good as this years regular.

 

My question is why did GI bottle some of this beer in September for a late November release? That seems a bit early to me, especially for a coffee beer. As far as I know, it isn't bottle conditioned, so I don't understand why it would benefit from sitting 2 months+ before sale, when they also bottle a batch in November.

 

Because you bottle barrel aged beer when it's ready to be bottled.

Barrels don't work on a schedule.

 

lol. thanks, i guess.

but. it's not that i need or am asking the time stamps converted to 12hr clock. like you, i understand what the numbers mean. i'm trying to stop us from contributing further to some of the quoted confusion below. it leads otherwise sensible people to believe things like (1) there's actually 2000+ batches or (2) anybody with a bottle that was stamped before 8PM ("2000") might be at risk. or (3) 3:31PM is o.k., so far but 6:41PM is without a doubt infected.

 

The issue with Peruvian morning was the coffee toaster shared a vent system with a bakery and when the baker used a specific yeast it came through the air system and those batches of coffee got infected. I doubt intelligentsia shares a air system with anyone

 

Cracked a batch 1745 and it was a sour bomb. Really bad. I've had a few other bottles this year and they were fine - I didn't note the batch #s because it was before all this infection talk.

 

Reading comprehension

 

Wait, we finally found multiple people with the same "batch" number? Because this beer has a hell of a lot of batches.

 

If you can, contact GI (1-800-GOOSE-ME) regarding the bottle. You have an especially good perspective since you've had a few bottles which were fine to you.

 

Just fyi this isn't a batch it is a time that the beer went through the bottling line. I have a few cases of regular and the time stamp varies by a few minutes on some bottles.

Note that bcbcs is blended in a bright tank from many barrels with the cold brew coffee added in. If there was a significant issue we should be seeing a huge range of times as it would take hours to bottle an entire bright tanks worth of beer, and it is all dumped and blended, so all bottles from a given time range for the batch would be infected.

 

I had a 13 last week and it was great. IMO it's just as good now as it was fresh, the coffee is still great. Such a well constructed beer the coffee is never harsh like KBS.

 

Wait are you in a car?

 

Nice catch!

 

Actually the thought occurs (happens very occasionally). @Highbrow or anyone else have an idea or even a guess at the brite tank size that GI would use for bcbcs? I was just doing the math and assuming a 200 barrel tank (beer barrel so 31 gallons) this would yield 45,000 bottles. Assuming say a third or half to kegs? This would mean 2 batches would yield 45K bottles and the same volume in kegs... Seems an awful lot. Do we think there would even be more than one or two batches of coffee total?

 

Thanks. I tried them today but they were closed so I will have to try again on Monday

 

I think mine is infected...tastes a little tart and like a cherry coffee stout.

But it still tastes good soooo....

 

Crazy that 1815 (great) and 1841 (horrible) could vary so much...?