100% BA Coton Trade Value?

I traded a BA two turtle doves for one.

 

Coton was the Bruery's second anniversary beer. FYI, all of their anniversary beers are the same recipe but utilize the solera method which blends some older beer with the new product. This year it was Fruet and all of it was 100% BA unlike years past when Papier, Coton, and Cuir were available in 25% BA and 100% BA variations. Just an FYI if you didn't already know, landing Fruet would probably be easier since it was on shelves not too long ago for $30 a bottle.

 

Have you had a 100% Cuir that was the same age as the 100% Coton? Have you had a Fruet that was the same age as the 100% Coton?

 

The non BA anniversary beers were 25% BA I think.

 

I'm with you Dan. I had a fresh BA Cuir a year ago and a fresh Fruet this year and much preferred the Cuir

The previous blendings, barrels used, temperatures that they are stored at, etc. can all affect the finished beer. While the recipe's are no doubt the same variances will no doubt occur.

 

So you're asking whether they age it in barrels or steel tanks? My guess is barrels. I think that's the entire purpose of the Solera. The 25% BA in the previous versions was probably just the Solera contribution, and the freshly brewed stuff wasn't BA at all, or very little of it was.

 

I think what your asking is where does the previous years contribution come from AND is it/was it a barrel aged beer AND if it was barrel aged, what percentage was barrel aged.

My assumption is that they use the previous year's base beer (non barrel aged) to blend with the new base beer and then take that blend and put it into the barrels. Similar to using the White Sap (which is one of their non bottled bases) for their White Oak and the White Chocolate this year.

But...as I am not a Rue, I could be completely off my rocker on this guess.

 

From what I've heard there will only be 100% barrel aged versions going forward...but once again, I'm not a Rue, so I cannot say for sure.

 

I don't think it does. So they have a bunch of barrels somewhere that are the "Solera" part. It's in barrels, almost certainly (the alternative is stainless tanks which doesn't seem in the spirit of Solera to me). So every year they take some of that out, blend it with "fresh" stuff, and then top it off with "fresh" stuff.

The stuff they're releasing also goes into barrels, but it's different barrels (because it's a different blend, at least I think it is. If it's not then it's not, and the difference between "Solera" barrels and "release" barrels is just which ones they release).

The only difference this year is that instead of offering a mix of "fresh" beer with BA "release" beer, they only offered the BA "release" beer. This procedure has no effect whatsoever on the "Solera" barrels that were held back.

So, as I said, I think your worry about Fruet only being 100% BA affecting future years' blends is completely unfounded.

 

...What? How do you have a barrel with a non-100% BA version of something in it? It's in a barrel!

What difference does it make that some are 25% and some are 100%? If your vertical is of the stuff they released on the shelf, well then there you go, you're done. I also have 25% versions of Cuir and Coton (no Papier, though I had one this week and it's not very good so I'm fine with that) and was ecstatic that Fruet was only 100% because 100% tastes better. I can't imagine being sad about this.

I don't believe they have, and I doubt they ever will.

 

BA Coton Value?

Probably like 2-3 of those for a King Henry

 

http://beeradvocate.com/community/threads/ft-bruery-ba-coton-iso-fonteinen-oude-gueuze.41441/

 

why not just have some papier instead. cracking a few of these open during GABF.

 

we all can't be winners.