'16 Bourbon County Lineup

I don't think it is a stretch to go from a macro to a beer like bcbs coffee. If you like coffee a lot, liking a coffee beer shouldn't be that surprising of a reach, even for a big boy like bcbs coffee.

 

Flash pasteurize huh???…….

 

Looks like reports on not up to standard seem to apply to rye...

and Scotch.

 

I'm very surprised they are only doing the 4 versions this year. I think that will make it seem even harder to get some of the variants this year (compared to last year when there were 6).

Maybe they knew their crowds would be lessened due to the infection, so they are release less variants as a way to make it seem like they were harder to get than ever!

 

Will be very interested to hear what the numbers--both bottle totals and costs--of regular and all variants are this year, especially compared to last.

 

Also, how much bourbon flavor (which is the big selling point on BCBS) is left after they age syrup in the barrel before putting the Prop in?

 

If it's true that flash pasteurization doesn't affect the flavor of the beer, a claim that's attributed to GI brewmaster Jankoski in Josh Noel's article, and that process is successful in at least significantly reducing the risk of infection, then why aren't all beers (or at least all BA stouts that specifically contemplate aging) flash pasteurized? Is it a costly process? Does it have other unwanted effects on the beer not specifically relating to flavor?

 

Bacteria dies, no way to develop in bottle except for the bourbon flavor, which fades…..

 

I would guess the reason for the later lineup announcement this year was their attempt of hoping the Maple Rye variant would round into form.....

 

Looks like reports on not up to standard apply mostly to Coffee variant.


I have no evidence for this, just like everybody else here.

 

very curious how the Community is going to react to this news. personally, I dont really mind it. Many breweries flash past and the beer still tastes great.

The people most bummed will be those who think vr and props taste different now (ie better) than when fresh.

 

The development of these beers is more due to oxidation effects and fading of bourbon and/or adjunct ingredient flavors than it is any metabolic contribution from the meager amount of yeast that remains in there. To say nothing of how hostile a 15% ABV environment is for said yeast.

Pasteurization is likely to have little to no negative effect on the final product.

 

Except that it has been reported in an interview with the brewer in the Chicago Trib.

 

Flash pasteurization doesn't change a damn thing for people who cellar beer unless they exclusively cellar "wild"-type beers like lambics, American sours, and anything with Brett. Virtually all of the flavor change that takes places in Bourbon County has to do with oxidation of malt compounds and a bit of oxidation of absorbed wood chemicals. Further development of yeast and/or bacteria have very little to do with the changing profile of this beer or almost any other beer over time.

Oxidation doesn't just refer to the "bad" papery-tasting type. It's the primary cause for all changes in any beer or wine with age.

 

Good to see they issued a statement

 

Except that's not at all what the brewer said in the interview. He said they're pasteurizing this year's batches because of the bad experience with last year's infected patches. He said nothing about this year's being not up to standard.

 

Exclusive: Goose Island Announces 2016 Bourbon County Stout Variants

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Goose Island Bourbon County beers to be pasteurized in 2016

"While the brewery had labels approved by the Alcohol and Tobacco Tax and Trade Bureau for a Proprietor’s aged in Scotch barrels and a beer called Maple Rye Stout that was a version of Proprietor’s (“Stout aged in bourbon and rye whiskey barrels with maple syrup, chipotle peppers and cacao nibs added,” according to the label), the beer aging in rye barrels wasn’t “ready for extraction when we tasted them, so those are continuing to age,” Jankoski said."

 

Okay, reading over that interview more closely, he did say one other thing: this year's Barleywine is completely aged in second-use barrels, rather than third use. In other words, there's nothing unique about it anymore and they've abandoned the Henry heritage (which was the primary reason people bought this beer in the first place).


Meh. If I can find Prop I'll buy it, but I won't buy any bottles of anything else. I've been able to get the standard on tap for cheap for two years from a local joint, I'll just stick with that.

 

Antarctica got that BCBS hookup

 

Not ready = not up to standards...