Three Floyds Releases

Just like last year. If it was barrel aged it would be wax dipped and run $40-$50 dollars a bottle. It is only barrel aged coffee beans. So your impression is right.

 

Page 1 of this very thread, Post# 36. It's blended with a BA stout.

Also, Rue D'Floyd isn't waxed even though it's barrel aged.

 

For the lazy, post #36 on page one of this thread

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E-mailed FFF. Got this response.

"The coffee is Dark Matter's special behemoth coffee, the beer is a blend of base stout and barrel aged beer. The finished product has all three together."

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Maybe I am a purest, but no one is going to convince me that a blend of a BA stout with a non-ba stout is actually a BA stout. It's not. It is definitionally a stout that has some BA stout blended into it.

 

Have you tried the beer? It is very barrel forward. Honestly, I think it is better than any waxed FFF barrel aged beer I've had. I don't know what the ratio of barrel aged to non barrel aged beer was, but based on taste alone, my guess would be its close to 90% barrel aged.

 

And also didn't charge $40

 

Really? I've had it several times, not my impression at all.

 

I've had it several times as well and must say each time has been a hint of barrel. Excellent stout but definately not barrel forward from what I've had.

 

That's been my experience also. I really enjoy the beer, but I'm not getting a ton of barrel. Maybe more oakiness but that's about it.

And that's fine with me. Some of my least favorite stouts are partially blended BA beers. It's like the worst of both worlds.

Crack the Skye is awesome though.

 

For me, it's a great beer, but it's a heck of alot more "holy coffee" than "holy barrel".

 

Interesting. I've always gotten a strong amount of barrel presence. Not a ton of spirit heat, but lots of oakiness.

 

When you put it like that, same here.

I got wood.

 

There's talk of the 2017 FFF Rue d'Floyd exhibiting off flavors and refunds from the brewery floating around. Anyone know anything concrete?

 

I cracked a bottle about 2 months ago that had off flavors.

It wasn't undrinkable, but it wasn't the vanilla goodness that was fresh. It was tart.

Have a link to the info where they're offering refunds? Cause I'll take them up on that

 

I just opened my bottle of '17 Rue D'floyd and it's drinking just fine. It's actually better than the Bruery version AND the pour I had at the brewery in July. Vanilla is still prominent and the cherries aren't taking over, at least in my bottle...

 

Aren't most things with cherries going to turn sour at some point unless they are pasteurized?

 

Good question. Was Bourbon County Cherry Rye pasteruized?

 

I'm assuming the cherries were pasteurized before being added to BC Cherry Rye. Unlike NG Belgian Red where the entire beer is pasteurized. This would still allow for the BC to change and develop over time, whereas with a beer like Belgian Red it will basically age with no changes to flavor profile outside of a little oxidation. If Rue D'Floyd is going bad, most likely due to something other than the cherries.

 

Does anyone know if they barrel aged this year's wax?

 

Same. Had it fresh.. it was a top 5 to top 10 beer for me. Had one a month ago.. was forgettable. Cherry took over big time