The Bruery (2021)

1. Do you feel barrel provenance / distiller & what brand(s) barrels were originally used for matter at all or is it assumed any decently constructed bourbon/rye barrel is as good as the next?
   
   
2. For barrel aged beers that contain coffee, is the coffee component a top-off, (added after the "aging" process), or is the coffee component also aged in barrels?

 

Just based on my work/life schedule, I usually can't find the time to participate live. But I do watch the re-runs. Although 6 does seem like a more friendly time.

 

Its APCreative. Get it right But yes im stoked on how this box came out.

 

Do you guys have a minimum time in which you would consider barrel-aging? (if it is less then six months don't bother etc.) I have had alot of beer in the past that has been labeled Barrel-Aged but wouldn't have known that without the label (barrel contribution was not very present) I always assumed that was a function of limited time in the barrel.

 

And/or barrels reused too many times?

 

6pm is definitely a much better time. Earlier times are hard to make as I'm often finishing up work.

I'll put together some questions in a separate post.

 

So, I opened a Soie Reserve and it's... interesting. It almost tastes infected.

Madiera Sucre is my favorite Bruery beer of all time so I had an idea of what I was expecting, but I'm getting a bit more tartness than I generally get in the anniversary beer. Has anyone else had this experience?

 

Very odd conicdence.

I'm on my last pour of my last bottle of Sole Reserve, and I'm having a very different experience. So much so, I updated my last rating with review.

Nothing indicating infection. A complex flavor comparible to my first tasting when it was fresh.

I do get cherry, as a barrel note, but I would not call it tart.

Stored at cellar temp, if that helps.

 

I feel like I've got a hair trigger on thinking there might be infection in a beer, and I don't recall any issues with either of the bottles I've had.

 

This was definitely not on my bingo card of potential returning beers...

https://mybeerbuzz.blogspot.com/2021/04/the-bruery-adding-arrrggghhh-imperial.html?m=1

 

I am really enjoying this can of You Asked For It.

 

Update on Soie Reserve:

Have had it day 2 and will have some more tonight, I'm not getting anything like what I had the first time I opened it, it's wonderful now. I'm going to guess that the Madeira pulled it in a direction I wasn't expecting.

 

We're hoping to have details worked out and released in the next few weeks. I'd expect to hear sometime in the month of April. We're figuring out how to create a safe event that lives up to the anniversary experience you've come to expect. It's looking like it will be every weekend in July.

 

Every weekend?

 

::Clears throat::

 

This. Inquiring minds need to know more.

 

He has been summoned....

 

For real. Us out of state folks need to know what we're working with so we can plan correctly.

 

definitely. Our plan right now is to have full details and tickets available in May, for a series of July events. The reason Steve mentioned every weekend in July is that as a safety precaution we’ll have much smaller, possibly seated events, each weekend in July ( same event replicated each weekend). Rather that one massive event. Hope that makes sense!

now get me more barrel aging questions! The lineup is confirmed and is quite exciting. R&D from Highwest, Sierra Nevada, Cigar City, Oskar Blues, Patrick and Jeremy!

 

I have a few questions about the blending process. And I know nothing about blending, so I may be making assumptions. I'm also referring to the blending of the same beer, not in something like Melange.

If every barrel is different and you're trying to blend them together to make something pleasing, 1) How many different blends might you have in a run? (i.e. Barrels A, B, C, D, E become A+C+D and B+E) And does that result in different tasting bottles or kegs?
2) If there aren't multiple blends, is there is some waste? (i.e. Barrels B and E never make it to bottles or kegs) If so, is there an average percentage of loss?