Aslin Beer Co. (2019)

Maybe they meant Double Orange Starfish? Limits on today's release suggest both beers were brewed on the new system.

Since Alexandria opened, the limits on 4-packs have generally been two per person. Responding to the incessant, redundant Instagram questions about the low limits, the brewery has consistently noted they will raise limits once the new brewing equipment is pumping out finished beers. Limits for both of today's beers are four 4-pack per person. Sounds like we're about to see where they are in that learning curve.

 

Double scampi was 4 per person and has not yet sold out so maybe that was brewed in Alexandria as well.

 

I would be shocked if they haven't started brewing on the new system yet. They've had the equipment there for 3 months or so.

 

They reportedly had some of a broiler issue that delayed the new equipment's use. I don't know if they've started using it or not, but I know they hadn't as of mid-July.

 

Anyone know if the sound issue has been addressed? Thinking about making a trip if so.

 

Not as of last weekend.

One way to address the sound issue it to speak more quietly.

 

Seems like they haven't released a non-barrel aged stout in a while. Could this be why? Or is it just because it's summer?

 

Yup. They've released stouts in the summer previously.

 

Unless Richard took the rights to the recipes with him when he left, I doubt that's the cause. A few other explanations strike me as more likely to be driving that.

For one, in early 2019, they announced they would only be releasing each stout once per year. They may be trying to space things out before they get their rotation going.

Another factor might be that several of the last few 15%ers they released weren't in the same league as the originals and didn't sell well (a result I suspect is tied to Richard's departure and Drew and Kai's first attempts to keep his magic alive). They might be taking a break on non-BA stouts in general because they felt burned by how long those sat at the brewery.

They've also had non-BA stouts on tap in Alexandria the whole time the taproom has been open. They might just be sending all the ones they're brewing to draft rather than cans to keep the taplist fully diversified.

And yeah, the whole "it's summer" thing may be a factor, though, as a guy who's primarily a stout drinker, that would strike me as a disappointing rationale if that's driving it.

 

I doubt that the "it's summer" thing is a factor considering they had many of those 15%ers during the 95 degree dog days of summer.

 

To build on this, it seems like they emptied a lot of barrels in the months before they opened Alexandria. They may be dedicating all the base stout that's not going on draft to replenishing the barrel program. Gotta keep pulling in $30 per bottle at retail and $50+ in the taproom.

Agreed, and I fully remember the two very hot hours I spent in line last August for Buku Mocha cans. While possible, both this and the "feeling burned" rationale strike me as long shots on further reflection. It's probably just a case of them relying heavily on the smaller production equipment in Herndon while waiting for the Alexandria brewing system to get running, with all the yield going to draft and barrels.

 

They haven't released a non-BA stout since June 15th and they haven't added a new any imperial stouts to the draft list since they opened the tap room with Pisghetti and Glamping (maybe another as well).

I think this is mostly related to the departure of Richard and/or lack of a brewer who can make those beers well. Kai and Andrew don't brew anymore (see around 14 min mark).

 

From my previous conversations with Richard, the barrel program was managed by Andrew, Kai, and Richard so I doubt it has anything to do with Richard. Unsure why Richard left, but it seems he left at the beginning of the year. Last I saw him was March. They have put out a lot of stouts since then. I know Andrew and Kai do 99% of the recipe development and by not brewing I think they mean not physically on the brew deck, which is how a lot of breweries in the same position work (i.e. Veil, Other Half, Trillium, etc.).

I asked Andrew why they haven't been putting and non-ba stouts out a few weeks ago in the tasting room and he said it was because they are waiting to brew the first stout on the new system and keep up with demand by producing IPA and other beers due to how fast they sell in the tasting room.

 

Made my way over to the taproom today I enjoyed their sours the best. Pisghetti was really good too. Wish they had some barrel aged stouts to go instead of their in house price but oh well

 

I can't find any info about parking for the anniversary party. I'm driving down with a VIP ticket, anyone happen to know what parking is like/ how early to arrive?

 

That makes no sense, they now have like 15 IPAs on tap, a few sours and 1 non-pastry stout. Are they are also waiting to brew the world class lagers? I'm guessing there is more to it than keeping up with the IPA demand, they brewed MoO 2x in like 2 weeks but no stouts in like 3 months.

I guess it's also possible they brewed some stouts for the anniversary party and have been saving them.

 

I'd suggest getting an uber/taxi. The shuttles could work but I wouldn't put my faith in them to be timely and they still take you to your car which you may not want to drive after an all-you-can-drink event.

Lots of parking in the vicinity of Aslin but not sure if you can legally use those lots, I'd call the brewery or email them directly.

 

you're...driving?

 

Wife offered to DD.