Avery's Next Barrel Release?

please bottle that passion fruit beer. Thank you.

 

The lilikoi one? Yes please

 

exactly

 

Ran across this: http://beerpulse.com/2013/10/avery-...-may-stay-in-colorado-thanks-to-ttb-shutdown/

Based on the article, it sounds like the next Barrel Release is closer to being released than we all thought (well, at least sooner than I thought).

 

And everyone thought that the government shutdown was a bad thing

 

think he said maybe a blended sour and then that new release won't be for a long long time

 

Looks like I missed this whole thread... been a wee bit busy at work.

We were finally able to start some real blending and tasting sessions for a blended sour in the last week, but that means it's a few months away. Assuming we come up with something that we really love, *then* we're looking at at least 3 months to get it all in legal shape from the feds and the state. Always a fun little game. If the blind tastings keep going well, though, this one could potentially be a big bottled release... at least 500 cases.

In the meantime, a couple of other projects are moving along more quickly than I'd anticipated. So there's a good chance that our next bottled release will be a very different one. A 7%-ish Suerte Tequila Barrel Aged Sour with prickly pear. Cacti everywhere. We've added the prickly pear to the barrels directly, so we're waiting for any extra sugars to ferment out before we can do a final blending on it. We're still working on a name and label and it can take months to get even that little bit through the legal channels.

With any luck, after that we're looking at another pretty experimental one. If you're familiar with the drink Dark and Stormy, the flavor profile is aiming towards that. It's a dark rum barrel aged sour to which we'll be adding some ginger (in place of ginger ale) and a wee bit of lime. We get our rum barrels from Gosling's, which happens to have trademarked the drink Dark and Stormy, so it's a pretty nice fit. The base beer is great... darker in color than Thensaurum from a richer malt bill, but lighter in alcohol. We've done a couple of experiments with ginger on it, but a release will still be months away. And we reserve the right to change our minds on this one and just release it on its own, as it's pretty tasty already.

Such is life when you package something out of the barrel cellar over once a month for a few months... it wiped out our supply of finished barrel beers. But we have at least another seven projects already in barrels (a couple of wine barrel sours, a couple of barley/grape hybrids, a couple of non-sour), one getting barreled next week, and another one being brewed soon. We're keeping busy...

 

Wow I love you guys. Even as I continue to ***** myself out to the best breweries in the country/world, please never stop being my favorite brewery. You know you control my taste buds, I think the only reasonable explanation is that you stole a Soviet weather manipulation machine and converted it to taste buds.

 

anything you can tease about the non-sours? I live your guys sours, but Momi blew me away, and this years Rumpkin and Uncle J's were amazing.

 

More sours and stouts, more sours and stouts. I'd like to see some sours aged in orange soda barrels, maybe infused with sour patch kids and warheads candies. That would be the dankies.

 

Sorry, folks... just haven't been on the interweb as much as usual.

imperialbeerdude, for non-sours we have two big projects in the works and one smaller TR-only one. For the first big one, we were able to get a little over 20 Gosling's Rum barrels... it was too early to make Rumpkin because we don't want that sitting in the barrels for more than 6 months. Adam wants to see what a demon-strength (>15% abv) stout would be like in some of those rum barrels, so we're about to fill up our second round of those barrels. The malt bill is somewhere between Uncle Jacob's and a stronger version of the ill-fated Black Tot. Aiming for a big dark beer with low astringency, so it's a lot of dehusked dark malts.

For the other one, we've finally settled on a demon-strength huge Belgian ale in Maker's Mark Bourbon barrels. As far as the base beer style? Who knows? You could call it a Strong Dark Belgian, maybe a giant Quad, but at >15% abv it doesn't really fit any style guidelines. We've been jokingly calling it a Quintuple. But we won't be brewing that one for a few weeks.

Both of these, assuming that they work well, are one-off releases and should be in the barrels between 4 and 9 months. It'll just mean a lot of tasting and blending, then racking the beer out of the barrels before any detrimental oxidation can happen.

And we're also doing a very small Maker's Mark barrel-aged beer for the Tap Room... we're still doing blind taste tests with it, but it will most likely be a blend of MM-aged Czar and MM-aged Out of Bounds with a wee bit of vanilla beans. But that'll be Tap Room only, draft only, and around 15 kegs when all is said and done.

And Batch 3 of Uncle Jacob's should be out in the Spring... by Batch 4 I should have it rolled around to a Winter release. Obviously I'm not the best at planning beers out nine months ahead.

Rock on, folks...

 

that sounds amazing, you should play off the demon strength with another demon like label like your oak aged stuff

 

And then you should make demons of ale tekus. Would be cool as shit. Tell Joe in marketing this needs to be done.


Co needs some glassware wales!

 

that would be bad ass, I've always wanted some cool avery glassware

 

...I forgot to log out of BA at work.....