2016 BCBS Chicago Release (Black Friday & Beyond)

Welcome to the club!

 

Pre- or post- drain pour?

 

How many is to much?

 

You shouldn't surprised that people who live out here don't enjoy BCBS and other BA beers (and don't enjoy the hobby and the hunt).

Personally it's nice to see the availability this far out from Chicago. I think it makes it easier for people to get it who otherwise live too far from a Binny's.

It took some willpower walking out of both Algonquin and McHenry Binny's the last few days, seeing cases of reg and BW and not grabbing a few.

 

Has anybody had a non-infected date 2015 BCBS that tasted off? Just curious. Of course, my last 5 remaining have infection dates and they will probably be drain poured like the previous 3 I had tried prior to that with infected dates.

 

It sounds like they made way too much Regular this year if they will have continuous drops like this. Next year, they should roll some of that excess back into expanding the Coffee or Prop supply. Am I right?

 

1) No such thing!

2) Yeah, it would be cool if they amped up production of all the BCS variants, but I think they're already doing that, so I assume we'll see more and more. Prop has already had a few big drops, and you've seen how much Rare is out there. It's a great time to like BCS!

 

F the overpriced variants. Stock up on reg for $10 and french press all your favorites.

 

It's funny how tastes differ. To me, '14 was by far the best Prop ever released, followed by '13. I find '16 to be terrible due to the combination of over-the-top cloying sweetness and the smoke flavor from the peppers. But it's all subjective. I hate smoked beers (even though I love smoked food and peaty whiskey), so this just isn't up my alley. I'm sure they achieved what they were trying to achieve for the beer and others certainly like it.

 

To me, the peppers come off much much more smoky than spicy.

 

That would be good, because I'd much rather have smokey than spicy. Now, would I rather have no smoke? Possibly; we'll see when I open a bottle. So far I'm thinking:

Prop '13>Prop '14>>>>Prop '15

The only version of regular I've had an opinion on was '14, which I thought was (and still is) absolutely fantastic. It's the perfect version of Reg for my tastes (although I still prefer Baudoinia and Rare if we're talking versions of regular).

 

So I pour the reg into a french press, add some fresh ground coffee, and put it in the fridge. Next day take it out, plunge, and drink?

 

Has anyone heard/read about another Binnys release on some BCS variants this Monday morning?

 

Correct, since they are chipotle peppers.

 

Please elaborate on this french press coffee into BCBS you speak of....

 

Head to Lakeview Binny's, its out in mass quantity. I grabbed more yest. I am going to swing by Friday on the way out of town and let fate decide...if there is more I will get some to take to the family Christmas and to share. if not, well I have my stash at home...and they can drink their cheap wine and bud light lime.

 

Try this thread for reference as well...
https://www.beeradvocate.com/community/threads/french-pressing-infusing-beer.94761/

 

So a buddy of mine used to buy a Madagascar vanilla bean, open it up, scrape the innards, and throw everything in a french press (with the beer of course). He'd then throw it in a refrigerator, press it, and pour it. It was absolutely amazing.

I'm not sure how coffee would work, but I imagine the same way.