More Brewing Co. (StB) - (2018)

He Double Dry Nibs his stouts!

 

Maybe it's just me, but nibbing the heck out of something sounds dirty.

 

It seems like maybe this guy was at the BA Henna release...or some other beer related venture. That's probably what he had to use the money for that his parents gave him.

 

Sweet. Pour guy appears to be defending himself. I know a few guys 'round these parts that could offer some pro bono services. Have a heart gentleman.

EDIT: Yes my autocorrect changed poor to pour. It is not only revealing, but also appropriate.

 

Any beer that has a huge maple nose (ie md, kbbs, brinner, etc etc) are all using maple extracts. I wouldn’t let something like that stop me from drinking a beer or thinking less of it

 

I had Brinner for the first time while waiting in the Vanilla Caviar line, and it was wonderful. If anybody would like to pass bottles of it my way due to not liking that it's made with extract, I'd be more than happy to take them off of your hands.

 

I've read that md and kbbs are made with maple from their farms, but it's a very long and tedious process. But yes most maple beers are extract. bean spirit definitely is, and it's delicious.

 

I’m sure it might be, but pure maple, even by the gallon, doesn’t have that kind of aroma. I’m sure they do use maple, but there is more to the story.

 

I cannot help myself.

Calling @Sabtos

 

You'd think I'd be on the TG payroll at this point I'll keep it simple and quote my previous posts, all of which all came straight from Clark's mouth through my memory, typed out here on BA a day or so after taking the tour of the new facility the day after the 2017 MD release.

All that said, Clark also mentioned that they made plenty of MD last year with KBBS in mind, and the year is getting a little long in the tooth without much information on that front...

I'm not opposed to adding personal opinion here, if we want to compare MD to Bean Spirit, I do find them comparable, but when you do a side by side, you find a clear and potent difference in that you are really smelling a sort of mass produced syrup nose on the Bean Spirit, where MD has a lot of qualities of smoky, natural maple, as well as the underlying Stout, of which you can noticeably detect aging the more you sit on it. I like Bean Spirit so don't take this as a dig, but the cloying potency of it becomes overwhelming to my by comparison.

 

They did say it would be a midnight tweet for KBBS, I think basically at midnight “selling bottles at open”. Not sure exactly how long they age KBBS in the barrel - also I’d assume the maple and coffee are added after taking it out of the barrel. But your description makes me think maybe the maple isn’t?

I for sure agree MD tastes more authentic maple, have done a side by side and what you said hit my impression on the head - but I love ISLBS as a readily available option that is 90% as good to me.

 

I think most brewers add coffee post-barreling for their BA stouts -- IIRC the Mikerphone employee I talked to about BA ISLBS said the barrel included the maple but the coffee went in after the barrels were dumped.

 

Its not just coffee. Some breweries condition the beer on various ingredients (vanilla, etc) after emptying the barrels. I have a hunch that the conditioning phase is more common than adding ingredients to the barrels, but I only have evidence that a handful of breweries choose to do it this way. I'm honestly surprised we don't see more discussion on the technique(s) used to incorporate flavoring additions into barrel aged beer on these forums.

 

Some of the breweries probably treat them as trade secrets or something. Secrecy of process is pretty common in all consumables industries.

 

The post barrel blending is more common for most ingredients. It take multiple barrels for a brewery to put together a decent size batch, and not all make it to the final blend. There’s enough variability in the barrels, and chance for infection, that you wouldn’t want to waste ingredients on one of the barrels that might get rejected. Plus, strong flavors from adjuncts would likely dissipate over time anyway. Overall, you just get more consistent control over the final flavor when you can blend to taste.

 

Yep. I was kind of disappointed to learn this a few years back -- it just seems less like brewing or something to me.

I remember back after Bourbon County Vanilla came out Brett Porter made a comment about how they'd never do that again because putting all of those vanilla pods into the barrels was such messy work. Makes me suspect Vanilla Rye was post-barrel-blended....

 

Good question. Whatever they did, that vanilla has been sticking around very well despite all these years since the Vanilla Rye release. With some vanilla stouts, that vanilla just fades (example, Madagascar... a beer I actually like a good bit when fresh because of the vanilla). Not sure if the base beer has anything to do with it or what kind of vanilla/method is used for addition.

 

Great news obviously. With Saint Errant, Hubbard’s Cave, and More recently launching consistent cans (plus Mikerphone supposedly on the way), the embarrassment of riches has gone up a notch lately.

 

I didn't know Hubbard's Cave was putting their IPAs in cans now? I'm not a huge HC purchaser by any means, but I didn't realize this.