Side Project / Shared (2022)

I actually loved that beer. Interestingly all of the stouts people have mentioned that had a good use of apple brandy it was double barrel. Maybe apple brandy stouts need the bourbon to balance it out

 

Yeah apple brandy is hard to pull off

 

SP bringing the heat to LC this week with first dibs on Parfait 4. Blend sounds awesome.

“Shared Parfait #4 ( $20/SINGLE 16oz Cans): Barrel-aged Imperial Stout blended with an Oak-aged Imperial Stout (Vibes base) finished on Hazelnuts, Hazulnut Coffee, Chocolate-dusted Coconut, Vanilla Beans and Raw Coconut.”

Leftovers after LC sale will go to public (on site, not online) if any are left

 

do we think that the description is accurate? the previous 3 blends were all BA IS blended with fresh (not aged) Vibes..

 

It says Oak-aged. Honestly, what would that mean for them. Foeder? I am no expert when it comes to perfect SP recall, but nothing comes to mind as far as anything they have done (at least not a stout) that was oak aged - except the stuff aged in a foeder.

 

interesting.. i mean there was a point in time in craft beer where oak-aged and bourbon barrel-aged may have been synonymous (thinking back to “Oak-Aged Dark Lord Imperial Stout”) but i feel that hasn’t been for a while. so i didn’t know if this was neutral oak, which is typically associated with wine i always thought. i didn’t really have foeder on my radar as it didn’t seem like they ever really went that route. i know anchorage has been dabbling with that a little bit lately though.

 

i wonder if they’re not aged long enough or if the surface space of oak to beer is too large for the bigger imperial stouts for it to impart any wood characteristics.

 

Maybe I misunderstand how a foeder is designed, but I thought it was supposed to be a holding vessel more than a breathing vessel like a bourbon barrel. The whole way BAing works is by the wood breathing, expanding and contracting. I didn’t think foeder’s weee designed to do that in any way. Without that breathing mechanism, there’s not really going to be any flavor associated. Also, aren’t they “lined” in some way? I didn’t think they were 100% liquid to foeder surface. I thought there was something on it, even if it was a mineral glaze or wax. (To be a little more clear, I didn’t think Foeder’s had an issue with leaking, but barrels obviously do.)

 

could be the case with the lining but they have to impart some wood or why would they use them?

as far as aging, i feel like that also must work since SP has noted that the Fuzzy base is a solera method base where they pull from the foeder for a new blend but also leave some back to be blended with new base beer in the same foeder for the next release down the line.

 

Fucking hate those Missouri oak Anchorage beers. Good way to waste good stout.

 

maybe neutral oak?

 

I could be wrong, but I was unaware of any lining. I was told the hydration of the wood should make the foeders leakproof, with bands on the exterior to hold them together…similar to barrels.

 

well palo santo marron is aged in just wood barrels and that beer gets flavor from the wood. maybe they are 3rd use bourbon barrels, i dont even know if they do that, but i would imagine at that point calling them oak barrels over bourbon barrels

also is this the most adjuncts theyve ever used in a beer!? hopefully its fantastic

 

Still ISO chocolate coconut Ba Coco Vibes

 

still ISO BA S’more Vibes (or whatever it was that was used in For Phil)

 

Now that the hazelnut barrier was crossed I want a peanut butter s’mores stout

 

Palo Santo Marron is an extremely unique wood with potent characteristics. Further, that is a damn fine Dogfish Head beer, whose unaged base is no slouch. An incredible example of doing a great beer justice by laying it down to rest.

Aging beer in a foudre is more about giving the beer time to do other things than draw out any character from the wood.

 

Damn Parfait is sold out already. Anyone know how many were available?