New Glarus upcoming beers and other info

It's very very good. Though this style needs to age a bit for the sourness to become more pronounced. I was actually surprised how well it tasted this fresh, but I'm looking forward to how it will be with a couple months of age on it.

 

Cool! You seemed a bit skeptical about the beer -did you like it?

 

I put a review up- I really enjoyed it. It has a lot more depth than I expected (probably more flavors overall than Wild Sour, but way less sour). The best comparison I could come up with was candy raisins, which suck as a candy but taste pretty awesome as a tart beer. Definitely worth at least 2 4-packs, one for now and one for aging, a whole case if you've got room in your cellar.

 

For the sake of not creating a new thread, i wanted to see if someone from WI could assist with this.
I'm driving up north tomorrow, either lake geneva or kenosha. just a quick random two day getaway. we haven't decided where but i think it might be one of those two places. Can anyone recommend a location to look for Oud Bruin, anywhere in between the border of WI/290 through Kenosha. it sounds like the woodmans off of 90 is sold out.

 

From discussions on various homebrew forums regarding culturing dregs, I was under the impression that NG pasteurized all of their beers. If that's true I don't think it'll get more sour. The enigma and wild sour seemed to maintain a level of sourness from release until now. I think the fruit aspects dissipating over time may make it seem more sour but I'm not convinced that it actually is.

 

By tomorrow this beer will probably be in most liquor stores and many medium-sized grocery stores, maybe even a few gas stations. I don't have a specific shop down south, but if you keep your eyes peeled it shouldn't be too hard to find.

 

VSB syndrome doesn't hit until the Great Taste release.

As for the Oud Bruin itself, I have had one four pack thus far and I believe it is a good representation of the style. Bread-y up front and slightly tart on the back end. Very sessionable. I think (read: hope) it will get better as it ages and the bugs make the stuff a bit more tart, as is common with the style. Felt that it tasted best at slightly cooler than room temperature.

 

I have never gotten a straight answer on NG's pasteurization process. So many breweries don't do it, so that's my one major knock against them.

For the Oud Bruin, I think there is enough malty fruitiness/cinnamon-ness that this beer will continue to evolve a lot like a Dubbel over the next few years.

 

thanks, that's what i like to hear. a buddy of mine has in laws somewhere in WI and every time he went, his local gas station always had the thumbprint series. how he got me plenty of enigma a couple of years ago.

 

From here on out, the Thumbprint series should see pretty massive distribution. They only have to worry about Wisconsin, so while it might get scarce along the Illinois border, it'll be plenty available everywhere else.

The R&D series will probably see a bit of pick-up from the coolship/cave being active. Those will be tough to come by, although they should see an increase in #'s from years gone by as well.

 

i'm definitely driving up to NG for that release. unfortunately, last year, the day of, my gf got sick in the morning and we didn't make the trek for the VSB. Fortunately, before the beer blew up in reviews/popularity i was able to trade 1:1 for the 2012 release (the name escapes me) for VSB.

 

Yeah, I'm hoping to camp out early in line on Sat & Sun, can't make Friday unfortunately.

 

Anyone know of there is stock at the brewery? Wanna try to pick up a few cases before heading back to TX

 

I haven't tried it, but have to imagine it will be similar to Enigma. Even if it is 80% as good as Enigma I will find it amazing.

 

How does it compare to Enigma? I would think it would resemble that beer more than WSA.

 

IMHO, not nearly as tart. I like it but I was wanting a bit more out of it.

Now I'm thinking I need to open a bottle of OB, Engima, and WSA tonight, just to be sure

 

My knowledge of this is fairly limited, but a brewer can pasteurize and bottle condition. New Glarus flash pasteurizes almost all of their beers, but it occurs before the packaging tanks, which allows them to add live yeast, etc. directly to the packaging tank.

I think a good indication of what NG beers are intended for aging is simply the label. Wild Sour, Dubbel, and Oud Bruin all mention cellaring right there on the bottle.

 

Pasteurizing would kill all yeast and bacteria used during fermentation. A separate strain that imparts little to no flavor would be added at bottling for conditioning. Homebrewers who try to culture the yeast would simply be propagating the bottling yeast, not the yeast used for fermentation. This process would effectively lock in the flavor at its current state. I believe there's a post from Boulevard stating they use this process somewhere on the forums. Perhaps they don't pasteurize on the thumbprints, perhaps stating cellar worthy on the label simply entices people to purchase more product.

 

perhaps

 

Camp out!!!!!????? Now you've done it.....goodbye fun time at NG hello shit show.