Revolution Brewing (2022)

Oh yeah, great point. The surprise summer DW stuff is always a lot of fun.

 

I’d agree with much of the above who replied to you already. It pains me to see breweries using really high end barrels and then throwing 5 adjuncts in there. Or even 1 sometimes. That’s not to say it still isn’t or can’t be a good brew or have it be improved with the use of a particular barrel but sometimes just the barrel characteristics are all you need.

 

This thread got me thinking about all of the different Deth variants we've had over the years. Has Rev every done a stout with more than one adjunct?

I love the decision to make the beer and the barrel the star but I'm sure they could knock a coffee+vanilla Deth out of the park if they chose to. That also feels conservative enough that it isn't a full on pastry bomb. They are both ingredients that have gone into Deth before. I actually regret not trying to do a Cuvee of those two when I had them. Has anyone tried to make a homemade Rev pastry stout by blending two adjunct Deth's for science?

 

I've said this before elsewhere, but I think when breweries do that it's because the singular result of aging in a "high end" barrel was not as desirable as expected.

 

Highlands Jacket- Scotch Barrel Aged Straight Jacket.

 

I'm kind of all over the place. I'm at the point where I prefer a non-adjunct/one adjunct stout, but I do enjoy a properly done pastry as well. By that I mean it still tastes like a stout and has at least SOME barrel and doesn't just taste vaguely sweet. Admittedly that doesn't happen a ton.

I like premium barrels/extended aging as a concept, but my trash palate probably misses a lot of the nuance, especially at a share with a bunch of chocolate/marshmallow/coconut/peanut butter messes that are too much after 2 ounces.

 

100% agree. I find myself hating a large portion of the multiple adjunct stouts I purchase on a whim from Tavour. I'm pretty much sticking to just barrel aged, or maybe some tame additions that I know I'll like (coffee).

Sometimes, though, a brewery can do amazing things with multiple adjuncts as long as they don't go over the sweetness barrier. I can think of a few Bottle Logic offerings as well as Abraxas.

 

I am a huge fan of Rev's barrel program. I love that you continually improve your core barrel aged stuff while coming up with new stuff to try that just isn't a bunch of sweet crap shoved into a barrel aged stout. Like many on this thread, I'm more about the barrel than the adjuncts that some breweries use. But then again, I'm a big bourbon fan and I really like tasting the subtle differences in the barrels and how they affect the beer. I would like to see more of an emphases on communicating the types of barrels you're using for each beer.

 

Double Barrel VSO Dark Mode at the taproom for todays release.

 

I've heard from a couple brewers (on here) that some distilleries do not want them to disclose that they are using their barrels. Not sure if they would restrict a respected brewery like Rev, but it's definitely a thing that happens. Plus it might hurt sales from some bourbon snobs (you know who you are!) who might skip a batch of Deths Tar because it was aged in xxxxxx barrels and "I don't like their bourbon"

 

As someone who wasn't a fan of regular Dark Mode, I found myself really liking this one. Pretty sweet with a reasonably dry finish. Really looking forward to cracking a can of VSODM tonight.

 

Oh that's another thing, while I loved Dark Mode, don't go too hard in the paint lactose-ifying every other beer like some breweries have done (including some highly regarded who try to fly under the radar by infrequently disclosing the addition, if at all). Most of us can tell the next morning, including those who are not even lactose intolerant. The added mouthfeel isn't really worth it, for me.

 

I'm with you. I do love this year's Cafe Deth and prefer it to last year's, so it obviously goes well with beer. I've never found any of their beans for coffee to be particularly noteworthy, though; their prominence in Chicago confuses me.

 

I have VSODM and Cafe Deth coming from Tavour. I’m a giddy schoolgirl

 

All I want is more scotch aged beers.

 

Hopefully one with a good fake id.

 

1- they were way sharper than their 3rd or 4th wave competition in adjusting to the modern era of marketing and basically became the 3 Floyds of Chicago coffee. Intelligentsia sold out to big coffee, Peets did as well and Starbucks is shiite. There was an opening for a new hip coffee chain.
2- collab with music-artists, bands, festivals, collabs with breweries, etc. artists,
3-nod and wink to the weed crowd
4-innovation in Chicagoland coffee- they were at the forefront of barrel aging beans and doing nitro coffee, and focusing on cold brew growlers, cans, bombers, etc. in the city before it became popular here.

 

Sounds like @GuyFawkes was fighting his own battle at Crowler Deep.

 

Thank you, I really appreciate this context. I moved to the Midwest from southern California in 2015, so they were already established when I got here. I'm in Indiana, so I'm pretty sure I first heard of them through collabs with 3 Floyds. I'll admit to being an unrepentant coffee snob, so I really missed my frou-frou local roasters in Santa Monica and LA, and Dark Matter just doesn't come close to measuring up.