Bourbon County 2017

I’m relatively certain GI did not announce those beers. Lots of labels get approved/circulated, from what I’ve heard. So it sounds like we agree this is the first time GI has announced a beer and then not released it. Prop being mediocre is a different animal than what your original statement was.

I don’t think they should’ve been considered the holy grail of stout makers for awhile. They were the originators of it (or at least on a large scale), but there are plenty of other brewers that have been doing good things with barrels for at least a couple years. Although they are by far the best with the volume of great barrel aging...and my guess is that with the sheer volume of what they do, any brewer/barrel master would run into issues of beers not adding up to what they expected - they probably just prefer the public not find out about that.

 

Also, I think 2016 Prop is the best since the original. But I know I'm in the minority. But I'm not upset with the syrup and maple bombs that preceded it.

 

I don't actually see anyone bitching about Reserve BW. I see people having a discussion, wondering what's up and lamenting not being able to try something that sounded stellar, and hoping that maybe it will still be available in keg format ala single barrel versions, which would be awesome.

It was GI that announced the beer, and GI that made a mysterious comment about not being able to release it. It's pretty natural for people to be curious after such a vague comment. I know I'd like to know what happened, why not?

What should we do, simply not talk about it? Would that make you happy, if we all just didn't post here?

I think people deal with it just fine. Again, it's pretty natural to get worked up and hyper about extremely limited batch variants and want to know what you're in for if you're one of the lucky folks with a lanyard. Like a kid before Christmas, it's really part of the fun speculating about not just what they will be, but when they will announce it. I really don't understand getting upset over predictable behavior that really is best served by the primary function of this forum.

 

Loved Prop 16. Not sure why it gets the hate it does. Perhaps the different prop they released at FOBAB had something to do with it. I've never been a fan of the spicy pepper beers either.

I'm less enthused about Prop 17, but I wasn't excited for Prop 16 either. I trust GI will do additives/adjuncts PROPerly.

I also trust someone will be appalled by my stupid pun and the use of the word adjunct.

 

1- They applied for labels for Scotch and the Maple Rye variants
2- They were not formally included in the 2016 BCBS lineup
3- They were however actual beers that were made and not released with the brewers on record saying "They weren't ready and need more time." If that is the case, where are they? I think signs point to infection on those...
If they are dumping BCBCs quantities of beer, that is a big blow to the bottom line....

 

Didn't someone mention at some point that the "Maple Rye" ended up being blended into something else?

Could be making that up but I swear I saw it somewhere

 

Hated Prop 16. Tasted like some crammed a bunch of smoked meat seasoned with crushed peppers into a beer bottle. I've had it a half a dozen times (draft and bottle) thinking that one of those times I'll like it, but I haven't tasted anything resembling close to chocolate fudge that others describe. That beer is/was definitely not for me. I'm hoping I'll like this years Prop.

 

Had Prop 16 at Fobab and on tap at Sheffield's, both sucked ass and tasted the same.

 

I seem to be in the minority, but I loved the heat from prop. I have had three bottles and get it on draft when i can.

 

Prop 16 was amazing the 3 different times I've had it. Prop 14 is just as polarizing, I hate that cinn-a-bomb with a passion, but know a lot of people like it.

 

It is not clear why to me if something is not released you would assume infection. I would assume it tasted like garbage. Just because plenty of people put out garbage rather than not so as to recoup money (and hurt their brand), if you have the backing to support your R&D, you'd be better off saving face by not releasing garbage. GI is ABI's most important Top End (or whatever they call it) brand. I am sure they have a decent R&D budget.

 

Well I think we can all agree Prop 13 is King of the Prop Castle

 

I'm more of a 14 guy myself. If there's anything we can agree on it's that 15 is the cellar dweller.

 

ill fuel this fire and say 13>>14>>>>>>>>15>>16. Non infected 15 on tap last year was sweet as hell, but much more enjoyable than peaty smokey disgusting 16

 

Here, Here!

 

I haven’t had 13 , but I agree on preferring 15 to 16. I really enjoyed 15 when it was right. Not to the level of 14, but still very tasty.

 

Since we're on the whole prop thing...

13- I didn't have it for the first time until last year, so the coconut was very muted. Very thick and rich though.

14- Had it 3 or 4 times now. First time was from a bottle and it was a total cinnamon bomb. I had to let it warm up quite a bit for it to balance a little. No coconut flavor. The other times were on tap and it was delightful. Well balanced and pretty unique.

15- Had it once from a bottle and it was gross. Not obviously infected, but really sweet and harsh going down.

16- Had it twice on tap. Pretty good, not great. Mostly tasted like regular BCBS with pretty aggressive pepper heat. No smoke for me. I like spicy stuff, I could see how it would be too much for some.

I'm intrigued by 17. I'm not sure about banana in a stout, but I think it can work in theory.

 

Hearing that a bunch of Coffee had to be dumped again this year. That's at least what the distributor in Milwaukee is telling accounts

 

@Vitacca any comment?

 

I talked to my Beechwood rep today and he hadn't heard the rumor but there was one account at the Beechwood trade show last night that did say, they heard, coffee was being axed. I didn't talk to Rich from GI last night but if the rumor is true I'm sure we'll hear about it soon.