Bourbon County Coffee 2015 - Gusher?

Yep - in the space of 26 minutes they finished bottling the first batch, cleaned the brite tank, dumped a hundred new barrels and blended in the cold brew then fired the line back up again. People give Goose Island shit since ABInBev bought them, but at least they are fucking efficient - can turn an entire bottling line onto a new batch in 26 minutes...

 

I've had BCBCS 15 and Regal Rye back to back twice, once from kegs and another time from bottles. In both cases the BCBCS had more fruit than Regal and some light sour notes. Keg was a little less jarring than the bottle though.

 

sorry - mine was 1812...so 29 minutes.

 

Totally do-able

 

Just opened my only BCBCS. Foam over and so sour I couldn't drink it. So disappointing as I was saving it for new years eve. Oh well
9/17/15. 1116

 

InBev could tell you exactly how much happens in 3 minutes, and how much it is worth.

 

Had one (don't have batch #) and it was fine. Definitely short of last year's greatness. Was more fudgy and less nuanced thatn the 14. Hopefully my other two bottles (presumably from same case and batch) are fine.

 

Everyone needs to realize that the reason there is no rhyme or reason to the time stamps working out to any pattern with infections, is because that's just not how bacteria works. It's not like food coloring in water, where in a short period of time the color disperses evenly. Bacteria can stay in small colonies, and be highly concentrated in one spot, but completely absent in another. If something got in the tanks at certain points, its possible that you could get two bottles, one right after another, same time stamp, one with an infection and one without.

That's why 1815 is fine, 1841 is a mess, but 1844 is fine. There's probably multiple good and infected spots in between those numbers too.

 

No issues at all here... tasting amazing actually. No gushing or overcarb, just pure BA coffee goodness. Cheers!

 

Just cracked one open and it tasted great, yes it was thin yes the coffee they used was a light roast, yes the beer had a light coffee citrusy, fruity taste with some acidity. I also had a bag of the Beans they used and it had the same profile, brewed a cup with a french press and it tasted very light\thin, alot of citrus fruit, very acidic and a tart cherry sweetness. No gushing on mine. Still tasted great.

 

Just shows even thei best can have an unplanned hiccup. Brewing is a science, but as we all know it can be an inconsistent science too. Ingredient quality changes, must be a bitch to make one year just like the next after you nail it. I've had Coffee from only maybe 3-4 years or so not really extensive because it's so hard to get, but every one was great, better with a year or more on it IMO.

 

1533/1534 are fine.

 

Josh Noel ‏@joshbnoel 31 Dec 2015
Confirmation from @GooseIsland of inquiries regarding potential off flavors in BCBS Coffee. Conducting tests. Answers by early next week.

 

Had a batch 1311 last night, not a gusher but it was awful, pure awful. I have one more bottle, need to check the batch.

 

Important point this should drive home: If you have any BCBCS, keep it in the fridge. On top of preserving the coffee flavor, it will significantly reduce (possibly even to the point of effectively eliminating) the impact of any infection.

 

Why do people think the time stamps are batch numbers?

 

Maybe because they aren't capable of reading. I mean, It's been mentioned at least 10 times in this thread that THOSE ARE NOT BATCH NUMBERS.

 

Lol good old BA a few people say bcbcs is infected and everyone is running around like chickens with their head cut off trying to source an infection with "batch numbers".

This seems to be a reoccurring thing with bcbcs remember this thread?
http://www.beeradvocate.com/communi...nd-coffee-stout-2013-bad.177994/#post-2417571

 

How about 1309?

 

I would say it was bottled at 1:09 pm.