Kiwi Herman - Completed Trades

Didn't say it was completed only an ISO posted, it wasn't released yet, and given what I've seen offered I'd be shocked if it did. I agree there's no precedent set yet to command that price.

 

Because KBBS has been released before and Kiwi Herman had not? Also I think the big question some had regarding Kiwi Herman before it was released was which Chez is it going to be.

 

Have you had this: http://www.beeradvocate.com/beer/profile/3120/42157/ ? Not sure TG has ever put out a sub-par BBA stout.

Also you asking what the 'max trade value is' also provides an interesting angle for having it highly rated. From two California BAs I highly respect I've been told 'don't give up the farm for it' and 'good but way too much hype'. Obviously taste is subjective and I've heard good reviews as well. Perhaps one day I'll get to try it and form my own opinion.

 

Of course there is going to be motive to rate any beer you have highly. To be honest, up front it tastes like a typical blonde sour, but there are flavor notes that are not present on some of the other "highly rated sours" I've had. It's a blonde sour so the funk isn't as prevalent. I've also rated supplication and consecration very highly as well. Don't have any up for trade but I have some on my shelf. "Max trade value" as you put it, was quoting me out of context. As I already pointed out, I wanted a fair but even trade in terms of quantity and rarity. But we have expert BA's here who are the self-claimed panel of what are deemed highly tradable "whales". Maybe the west coast should learned from other parts of the country and just not make trades out of principle.

And KBBS is only proven to those who continually get their hands on it every time it's released. I asked someone who has had it and many other whales and he said the same thing you guys have said "good but not worth what it trades for".

 

And as far as the motive behind why I wanted to trade a Kiwi was because my friends and I are having a bottle share and one was given to me in order to field trades for a few unattainable beers for us to try. Taking your insights into consideration, I am returning my friends kiwi for him to cellar and advising him not to trade because "we are taking advantage of undue hype". Thanks guys. Cheers.

 

I don't have a KBBS or a Kiwi Herman just was trying to give you some perspective on why most people weren't viewing those beers as a likely 1:1 trade. You're just coming across as someone who is mad that they weren't able to flip the most recent insta-whale into something they wanted to try a lot more particularly because you haven't really haven't addressed the Chez Monieux reference nor the fact that Kiwi is a first run beer vs. the TG stouts which have been made more than once.

You post a FT and if it's a good offer it will likely close whether people are thread shitting or not and if it doesn't close then you are likely off. Taking your ball and going home isn't going to change the trade market anytime soon...try not to take it so personally.

 

There was a Kiwi FT earlier ISO : 4 Homage. Living large, no way it gets done, but still they're asking.

 

I had plenty of good offers "fwiw", not bitter about not landing a KBBS or whatever you thought I think I should be able to land. I know it's not realistic. Also you're comparing a beer that was brewed 6 to 7 years ago. You don't think breweries learn from their mistakes or can improve upon their recipes? I know how the people on these forums work, and "instawhalez" are only fueled by demand. It's a really good sour. Don't believe me? Then don't drink it. Case closed.

 

How did this play out?

 

Now since Kiwi is out is it still trading for a prop + vanilla, or a prop+ ???

 

I think it will trade for whatever is available. Offers of two Vanilla's were presented, which is essentially the equivalent of Prop+ right? The problem is either Prop counts are dwindling or people who have then don't want to trade it for anything. It's probably not even worth trading for anymore.

 

You know there have been two batches of Chez Monieux, and that the shitty batch was the more recent one (released in 2012), right?

I have no dog in the fight between hyped beers, but there's a valid point to be made about Alpine having a spotty history with soour and/or BA beers.

 

@Xul so apparently anything that isn't rated 90-100 is "shitty"? I thought this website was about good beer, not calling beers shitty because they aren't whale status. Man, if it was that crappy and low rated, why hasn't Alpine stopped selling Mandarin Nectar? lol I laugh at remarks like this. Jeeeeeez

 

This is correct- 90+ or it's just meh

 

1) If you actually look through the scores/history of the beer, you'll note that the original batch's quality is propping up the score and that batch 2 got some pretty harsh reviews, deservedly so.
2) Did either of you actually have Batch 2 Chez Monieux or are you just making assumptions based on the overall score?

 

We opened a bottle of batch 2 and can confirm it was terrible. It smelled rotten and tasted marginally better. That being said trashing Alpine as whole, though I don't think anyone is doing that here, would be silly.

 

I think you guys are experiencing an infection, which is a QC issue, not a beer recipe issue.

 

Are you trying to troll or do you just not have the slightest idea what you're talking about? Serious question.

 

Here, I'll help you get caught up - http://www.beeradvocate.com/community/threads/alpine-beer-company-chez-monieux-thoughts.31052/

Alpine makes some great beers and Chez Monus was definitely an excellent sour, but trying to make any sort of case for Alpine's track record in sour or BA beers being a justification for high trading value is misguided. If Kiwi Herman is a great beer, then trade it or keep it as such, but falling back on its predecessors in their sour program is a mixed bag that does nothing to help your cause.

 

Guys, while I understand there are concerns with stuff they brewed a few years ago, from seeing actions from other breweries, these guys learn and build upon their past mistakes. I haven't been into craft beer all that long, but I have noticed that the good breweries tend to make many good beers and continually improve. Why? Because it's chemistry and biology which are measurable and quantifiable. Releasing the "bad Chez" may have just been a poor business decision at the time, but I do not think it's unreasonable to expect that to never happen again.