Revolution Brewing (2019)

As far as the releases, are there equal amounts set for Friday and Saturday? Thinking about going Saturday but don't want to miss out on Deth by Plums!!!

 

https://www.chicagotribune.com/dini...0191014-qzhqycpvjre3pnjzrnfdvktijq-story.html
Cafe Deth sounds pretty great this year!

 

Yes. They confirmed on the FB both package and draft will be equal for the two days.

 

Farm to Fist seemed way off to me— like something went wrong.

 

It's like we've Dethed and gone to heaven.

 

Here is a question re: Cafe Deth: Josh Noel is stating that the beer will never be as good as when it is fresh because the coffee fades over time so knowing this, why wouldn't brewers who have tap rooms and barrel programs the size of Rev not keep a few barrels of Deth on the side and just add fresh coffee as one keg gets closer to kicking and having to put a new one on?

 

I found a can of 2017 cafe deth in the back of my garage fridge the other day. Should prob drink that huh.

 

Tomorrow I’ll finally be responding to @FBarber call from last year for me to do an AMA. @Todd is going to revamp the forum and I should be in there answering questions by 9am if interested.

 

I drank an 18 on Sunday and it still had coffee. It wasn't as good as it was in the first few months, but it was still there, and it was still a hell of a beer. Can't wait to grab a couple 4 packs once it hits distro. Tar is supposed to be really, really good, also, according to Josh.

 

Good question! I think some of it may have to do with the chemistry vs chemical engineering. Chemists try to find the correct ratio of "ingredients" to put together to make something. Chemical engineers then take that formula and super size it to make it scalable and cost effective. I would imagine that doing it one barrel at a time would be cost prohibitive or that the cost passed on to the consumer wouldn't be palatable. Just my initial thoughts as I'm not sure what the actual "coffeeization" of a stout entails.

 

I'm not talking about the cans and mass market distro, I'm talking for the tap at the taproom.

 

Yep. I think it might not be economically (or operationally) feasible to do the small batch coffeeing up of a barrel aged stout every few days/weeks. Scaling up for cans is probably what makes it not that much more expensive to us. I'd also imagine operationally that would be a pain to do one barrel at a time and keep track of which barrel is going to get emptied every to meet demand of when the tap is kicked. Again, just hazarding guesses.

 

If only there were some kind of special forum where we could ask someone who works at Revolution these type of things! Like an Ask Me Anything type deal...

 

has the pricing for the "rarer" releases always been 40? thought it was 35 for all of them last year

 

I can’t recall if Cafe changed from 2017 to 2018, but in 2017 it was made I believe with either the beans or coffee going into the barrel pre-aging. So, that would be the best reason as to why.

 

$40 is indeed an increase over previous years.

 

Its been bewteen $30-$35 for the "rarer" cans previous years.

Where did you see the pricing?

 

We're live: https://www.beeradvocate.com/commun...cago-il-beer-me-anything.624961/#post-6662444

 

There's pricing on the FB page - $25 Deth/$30 Cafe/$40 Plums.

Summer barleywines were both $40 for whatever that's worth.

 

Really good shit going on in Doug's BMA for those who haven't hopped on over.