Refunds for 2015 Regular BCBS and 2015 Prop

But why I just opened another bottle and its still Infected...

 

Pasteurization will kill any "bugs" that were picked up from the barrels. A local brewery had one of their barrel aged beers they brewed for years with no problem have issues like those described with GI. The beer was good when bottled but developed a sourish note over time.

This brewery started to pasteurize their beer as well as using another piece of equipment to remove particles in the beer right before or right after barreling. The feedback I see about their stuff nowadays is "better then KBS" or "KBS killer" so it can be resolved.

Edit: The peice of equipment I believe the brewery has been using to remove unwanted particles in the beer is a Centrifuge, and I imagine a very large one.

 

But would pasteurizing basically remove that little note on the BCBS Label. "develops in bottle up to 5 years"

 

It would still age the same. The barrel heat would fade with slight oxidation over time. It just wouldn'the turn sour.

 

right. my understanding is Deschutes has pasteurized ever since the Abyss issue years ago (2009ish). but that wasn't quite what i was trying to get. pasteurization sounds like it works preemptively, so long as there is no off-ness by the time one reaches the dump & bottling stage. sounds like it is unlikely to fix/correct beer that has already drifted to discernibly off in barrels? is that correct?

 

If the beer is already noticeably off in the barrel it should be dumped/discarded before blending/bottling. The remaining stock that tastes alright would then be bottled/pasteurized to prevent/kill any small bugs that may not be noticeable to the taste during bottling.

 

For example

Green Flash Silva Stout-they dumped bad barrels into the blend, the beer was horrible immediatly.

Goose Island Barleywine/Coffee this year-Small bugs unnoticed at first develop over time.

 

I know stuff can still age as Rodenboch Grand Cru is pasterized and still ages.

Removing the Bottle condition and making BCBS Pasterized. The beer isnt really going to "develop" it will change yes like you said from oxidation.
I can say if they go this route I will never age a BCBS ever again.

 

the only thing bottle conditioning does is carbonate the beer, so if it is properly carbonated you won't notice a difference.

 

thats the only thing....

So live yeast in the bottle compared to Bottles that dont have it you will not find a difference if properly carbonated?

this has to be the most absurd thing i have ever heard on this page.

 

I did my research, I've aged beers and read the literature. Sure if you take some sugar out of a more refined style it will be advantageous over time but something as sweet as BCBS you will not be able to tell the difference. People buy these beers and expect them to age into flawless things but they just change. If you don't like big bourbon flavors and massive malt sweetness you probably shouldn't be buying these beers in the first place.

 

I can say I agree there. With the big bourbon and massive sweetness.

 

http://tenemu.com/news/goose-island...etors-barleywine-stout-details-emerge/06/2016
Funny the "Develops for up to 5 years in bottle" isn't on the new labels.

 

And it looks like they're staying with the 500mL bottles. I was holding out hope they would go back to 12oz 4pks. Oh well...

 

dude that is the exact same label as 2015. The develops for up to 5 years is on the backside of the tab that has the goose island head and says the original bourbon aged stout.

 

2015's Label does'nt say "develops for up to 5 years" ...

 

The "Stout aged in scotch whiskey barrels" is new on Prop however...

 

"dude" you are correct.

 

People said the same thing last year. I highly doubt G.I makes that change...

 

"Develops off flavors for up to 5 years"...