Sixpoint to release Bourbon Barrel aged 3beans....

Aww man, if all three were together in one mix pack, I'd be all over that.

 

Just saying, they are three distinct beers that taste remarkably different from one another. @frozyn and @jrnyc can attest to that - you won't be able to judge all three by tasting one of them

we will have the ability for you to pick up a mix-pack at the brewery

 

Aaaaagh! So jelly!

 

Need Cali distro.

 

Its going to make it out there. Where are you located?

 

Well, like I said, I'll be happy to try it. I'm not gonna go into it thinking its going to be bad so i'm not trying to emit that impression. I'm just speaking from personal experience as I drink a crap ton of barrel aged beers, also have some history working for a brewery that does aging, and I've yet to find one that was aged for a short time that was better then one aged for a year. You're correct in that there are alot of variables such as barrels used, time in the barrel etc. Hopefully you'll prove my theory wrong! You'll be up against one of the best barrel aged programs in the business as far as my taste test goes. I'm 11 miles from Central Waters and they have their barrel program on lock. Their shit is hard to beat. I look forward to the challenge.

 

Sacramento area.

 

So was this a brainchild of Eric Bachli?? Or was this already in the works before his hire??...either way excited to try this!!...now if only our distributer(Abu Nawas) could get us these quicker, I heard multiple stores turned away our last shipment because they were already out of code.....

 

There are some critical points of distinction here. First of all, our beer is a porter and not a stout, which to some may seem arbitrary, but there is a very important distinction between the two. A stout is essentially opaque, and has a pronounced roasted character and acidity to it. The head on a stout almost always has shades of beige and/or brown to it. A porter, on the other hand, is often not opaque. It is often a deep ruby/brown color, especially when held up to the light. The head is often a beige/light cream color.

IMHO our porter family of beers (3Beans, 4Beans, 5Beans) lended to barrel aged blending better, simply because of the dynamic way that the beers absorbed the essence of the barrel and the spirits inside them. You can taste the full depth of the barrel and bourbon/rye whiskey/port, without being dominated by the base beer. But because they are in the Beans family, you can also taste the coffee/cacao/ and other exotic ingredients such a vanilla, cherries, etc.

To each their own. Keep in mind that barrel-aged stouts and porters are simply different animals. When we do our BBA stout, you'll have to give that a different perspective.

We got you covered.

This was not his sole creation, but I personally tasted and blended the beers with him with our brewing and operations team. Here is a shot of us in action doing so - Eric is on the left:





Very disappointed to here about any OOC issues, but it is the role of the wholesaler to ensure that no OOC product is getting to any customer of ours. I already followed up with this issue earlier this afternoon so we are on it immediately.

cheers

 

Despite the three different barrel treatments, it is important to keep in mind that we are doing our inaugural canned barrel-aged release with a porter, and NOT a stout. This is deliberate for reasons already mentioned.

Some barrel-aged beers are sippers - ones that you can crack open a bottle and sip and savor. We actually designed these series of Bean beers to be drinking beers - ones that you could actually crack open a can, enjoy it without having to nurse it, and happily enjoy another without it being a diabetic booze bomb.

We will be bringing a wider spectrum of stuff shortly to satisfy both lighter and fuller bodied flavors, but for this upcoming release, its all about that drinkable barrel-aged PORTER.

@drtth @StoutElk_92 @SawDog505 @frozyn @jrnyc

 

I can't help but be a bit frustrated by reading this thread.

I am excited to try something that *could* be good. I am even more excited to try something that is affordable and *could* be good.

I am not normally this mean, but the presence of @Sixpoint actually detracts from this thread. 99% of what has been said is spin/PR, and virtually all of it could have been said without ever tasting the beer. Very little to anything seemed genuine. I would have been more inclined to root for his presence if I saw something like, "Yea - we loved/love XYZ BA beer, and that's something we wanted to mimic, but we thought we could do differently, in a more affordable format, with a little less Barrel presence." Instead...nothing like that. Just "this is superior."

I will not get my hopes up - virtually every aspect of tasting notes from this thread tell me that I won't taste the Bourbon almost at all. That's what I go to a BA stout/Porter for. I never really get that subtlety from the oak that others do. As a result, I'm not willing to pay a premium for a BBA stout that essentially tastes like it was just aged on oak.

I too have yet to have a Barrel aged product aged less than a year that was as good as one aged a year.

If we get it in southern Indiana, I'll give it a try and be sure to report back.

 

Do you

Do you get Avery Tweak? I believe most of Avery's offerings are only aged 3-4 months in Barrels...

 

Uncle Jacob's says 6 months. I have had that, but I have not yet seen tweak around here.

Uncle Jacob was good, but not as good as those I have had aged longer. Avery is just about the epitome of overpriced though. =/.

 

We have not met before, but its a pleasure to meet you....I think you misinterpreted sequence of posts on this thread, but seeing that you are relatively new here and have had not prior conversations with us that is understandable. We have a long, documented history of answering questions for our customers, sharing insights on upcoming innovations and changes, and also working directly with our customers/fans to help improve processes and formulations. A lot of equity and trust has been built with folks over 13 years now...here's to many more.

We stand by the empirical evidence from our trials and testing for the barrel-aging. We also had a meeting earlier this week with our brewers to step up our research/testing on these processes even more, which will include in-depth sensory analysis, plate testing, and other QA/QC items as a function of time. All of this goes to reinforce our prior point, which is we don't base our innovations based upon platitudes or preconceived notions - we base them off science. And science will guide our best path forward by testing and validating our assumptions.

Also - for you and for anyone else lurking on here, this inaugural barrel-aged can release for Sixpoint is the "Bean" family of beers, which will include 3Beans, 4Beans, and 5Beans. As noted, each one will have a varying degree of intensity of flavor from the oak/spirits and exotic ingredients added.

However, that is not the end of the dynamic range of formulations - some of which are already in barrels. We have an extra special intense Rye offering coming up next year aged in completely different barrels, and also a very potent and uncut Imperial Stout aged in 100% bourbon barrels. That's not the end of it either....there is more. But it should go to show that we are absolutely committed to offering you the most dynamic lineup we can, in new and creative ways and formats.

@drtth @StoutElk_92 @SawDog505 @frozyn @jrnyc

btw - look what just rolled off the canning line

 

Looking forward to Monday and next Saturday!

 

I can say I am pretty dang stoked to try this! Always have like your offering and prices, plus those cans make my little hands look huge. Cheers

 

I'd love this. Next time I visit Brooklyn, I'll take you up! I have only tried the 4 and 5 Bean next to each other and loved the 4 Bean the most. Sadly it was very limited in Iowa that first year available here, which is why I can't wait for this next release.

Any planned events for the release here in Iowa, like at El Bait Shop? Please at release some in cans here!

 

Does this mean that you experimented with the aging process? Aged some for 100 days, some for 6 months, some a year, etc and found the sweet spot to be around 100 days? I know that’s what you are implying, just didn’t directly say it. I see Stout’s like BBB are often not aged significantly long either. Genuinely curious how the beer went south with longer aging.

 

And why is it that others do not go south with longer aging but yours does. You may not be able to speculate why other companies does not, but surely, if you can answer @KBS 's post, you have some idea why yours does.

 

It all depends on the style of beer that went into the barrel, and also what type of barrel was used, and also how many times that barrel was filled. All else being equal those three factors contribute the largest influence as to determining the optimum time in the barrel.

Lighter gravity and ABV beers can go south within a matter of months. Heavier, boozier beers with a ton of roasted character and acidity in general have a much longer aging curve, but you still must test each individual barrel for anomalies.

And yes, we have the plate testing for the beer before it goes into the barrels as well as after the maturation process and even will retain samples after packaging to analyze how it progressed. We also do other QA testing along the maturation curve such as TPO, pH, etc.