$15 pint of pale ale

i might add, i reviewed an early bottle of konabrewer's IPA and it was at least better than peeper, IMO as good as lunch. for what it's worth...

edit: in case anyone doesn't agree, let me first note that the bottle was super fresh--as blatant IPA, or peeper, or lunch, etc really ought to be if you're going to judge.

 

I'm pretty sure I can't find an APA that sells for that much, let me try. Nope, can't do it. I'm having trouble finding something close. But I am finding some stuff outside of the style that doesn't sell for that much:

A barrel-aged imperial stout (Deschutes Abyss = $289/half-bbl),
Some top-ranked IPA (Boneyard RPM IPA = $184/half-bbl; Pliny the Elder = $259/half-bbl),
A Russian imperial stout (North Coast Old Rasputin = $200/half-bbl),

Oh wait, how about Pliny the Younger ($361/half-bbl)!? Shoot, nevermind, that's just one of the best triple-IPAs in the world. Of course it costs a whole $31 more per half-bbl than MBC Peeper.

 

And remember, the $330 half-barrel was going off the low-end $110 figure for a sixtel. If sixtels are actually $125, that would translate into a $375 half-barrel: $14 more for a 5.5% APA than for Pliny the Younger.

 

I like MBC and had 3 MO's last night at $8 for 12 oz. but they are overpriced, I do like what I have had from Oxbow as well, but their posts make me worry about their pricing if they come to the MA market.

 

really don't understand your math here. you're basing this entirely based off of ingredients, right? you realize other things go into pricing, right?

i'm not defending MBC - but please don't try to do this. we could play this game all day. it's not like MBC's ingredient price is cheaper than plenty of the other comparisons already brought up.

 

But, but, but they don't have beers I've never heard of before, beers that whose name I can't pronounce , or Mikkeller beers...

 

Umm...no. If it were just ingredient cost it would be $.04 cents for a bottle. The $.04 an ounce is what it costs
to make the actual liquid (ingredients, labor, utilities, taxes, etc). It's the total cost of the liquid. Add in the packaging and it's $.66 a bottle

 

where are these numbers (not the cost of packaging, etc, but your 3 cents per oz number) from?

 

Where do you get your numbers for labor etc?

 

Actual ingredient costs to make a 40 bbl batch of a pale ale are $1400. Variable (labor, utilities, etc) are $2500. It works out to $.025. I'm giving them the benefit of the doubt on $.04. I've done over 3 breweries business plans. The numbers are out there just need to find them. I can send you a copy of the breakdown if you'd like. I don't include advertising, POS, etc. just the actual cost of making the beer

 

Based on what annual capacity? For MBC, I think you have to assume something like 2000-3000 bbl/yr.

 

ok, so you don't know anything specific about MBC's costs, you just know what you think their costs should be. I see.

 

This is based on over 10 breweries with capacities from 1000 BBL to 5000 BBL. In various states. How are MBCs costs different? If it costs them more than $.04 an ounce they're doing something wrong. Ask any brewer they're all about the same until
You get into the 25K bbl range.

 

That's good, as your posts have destroyed any you might have had.

 

They have the most expensive American Pale Ale made in the United States. No on has show otherwise or given a reasonable explanation about why they charge so much. Their APA costs more than countless barrel aged imperial stouts, IPAs, double IPAs and various other styles from various size breweries that no doubt cost more to make. What exactly are we debating anymore?

 

Howdy.

Frankly, I'm stunned that you would find diacetyl in the Rye Rye Rocco or Om, or any of our sours for that matter. You may be noticing some deep Bretty barnyard/funk for which you don't care, and relating it in your head to diacetyl. And occasionally (like in our most recent batch of Om) there's a hint of some autolyzed yeast, as the beer's in the wood for oftentimes well over a year. And if you don't like it, you don't like it. Fair enough. However, one thing Brett is particularly good at is cleaning up any diacetyl from a beer. That's why we always follow a Pedio ferment with Brett, for example.

A cool experiment you can do with a beer to ascertain whether D+ (as we call it) is present in a beer, is to warm a portion of the beer to about 100 - 110*f. This catalyzes vicinal diketones, which are the precursors of diacetyl and will make it very evident as to whether this compound exists in the beer. Granted, this isn't exactly easy to do anywhere but in your home. Our bartenders would think you were nuts for asking them to nuke your beer at CBC. But it's a great experiment which will train your palate to not only recognize D+, but more importantly realize when it's not there. I, for example, have a perception issue regarding D+ in beers that use a certain English malt. When this very toffee-like character is in a beer I generally react negatively towards it, because I first interpret t as D+ even though it's not there.

Anyway, hope this helps a little. Thanks for supporting CBC!

Cheers,
Will