Bruery 2015 RS/HS Allocations

Yes, but assuming the new batch is carbonated (which I would expect), we'll have to go back to the Flat Abbey jokes.

 

Mango Hottenroth was a bit dissapointing for me. Lacked tartness and carbonation as well as a little funk. Do think the bottle version will be better with the carbonation i would expect in a berliner.

 

I appreciate you asking this question because im curious too. I have seen several other people ask the same thing. Im curious if the replies you have received thus far are just speculation or if anything was confirmed by the Bruery. I believe when questions like this arose in the past @mattolesh was able to provide an official statement.

 

Per the latest email, we should see some form of Cuivre in May (Anni party may 16th) but whether that is the same beer as Chron12 or not remains to be seen.

 

Yep, just noticed that as well and glad to see it. Looks like they decided to go with "Copper". Hopefully there will be a couple variants as well.

If they are intending to maintain tradition, I suspect this will be totally separate from the Chrono series since my understanding is they have been using the Solera method with these anniversary beers and blending in prior years into the new batch each year (which seems to run afoul of the "same beer aged in 6 month intervals" approach in the Chrono series). It is possible the original base beers in both instances is very similar, though.

 

100% Bourbon Barrel Aged Cuivre is the only anniversary release currently scheduled for this year. We aim for a May release. This is the version that we produce using a solera method and it will be distributed most places Bruery beer is sold. Even though there's only one version, May is shaping up to be a pretty exciting month of releases!

Cheers,
Matt

 

Will give left foot for more ToD w/ cherries and vanilla.

 

Fingers cross for cellar sale.

 

Drinking my first bottle of Freckle and @Buck86 was pretty on point with his notes for it, as he was with Or Xata. A little overcarbed and the cacao nibs are a bit too strong in comparison to the other spices, but I dig it for what it is. It's definitely not going to be in the top echelon of the spiced stouts but overall it's a good beer. Balanced sweetness, dry enough that you could do it with carne asada but sweet enough that it would also work with dessert. I wouldn't mind if they took another stab at this in the future with the spices tweaked a bit to bring the chile flavor up, nor would I complain about a BA variant.

 

My sentiments exactly. I am very pleased with this. edit: Oh, and I'm digging this bottle even more 24 hours after I opened it.

 

Seriously, 24 hours after opening is the sweet spot on that beer. The flavors mix SO much better. Get it a shot and you will see.

 

When you guys drink the rest of the beer after 24 hours how do you stash it? Do you just put the cap back on or do you use a stopper?

 

I use a zyliss stopper for the big Bruery beers. Doesn't do all that great at keeping it carbed since there's so much headspace and the high ABV beers don't naturally want to hang on to the bubbles, but the oxidation is minimal.

 

I use the Bruery stopper and keep the bottles in my cellar-fridge, so at ~53F.

 

Ditto. I have a couple Bruery stoppers that are constantly in use.

 

I got some wine stoppers at bed bath and beyond they were cheap and work great stuff stay good for awhile and they had some fancy colors

 

My only problem with the Bruery stoppers is that they are designed to latch onto a ridge on the bottle. If you're trying to put one on a waxed Bruery bottle, you really have to get a good amount of the wax off in order to actually get it to work properly.

 

My Bruery stopper rusted

 

Yeah, but if I'm poppin a wax top on my own, I usually think about that ahead of time so its ready to go. I usually don't have too many troubles getting the wax off from down there as its usually thinner.

 

I use those little rubber wine stoppers with a hand vacuum pump. They're pretty low quality and I've had them for a long time but the beer stays fairly fresh and carbonated. Sometimes more carbonated than I like.

Occasionally I'll forgo the pumping with some of the bigger beers to promote oxidation and carbonation loss. I still maintain that giving imperial stouts, barleywines, etc. some time to breathe improves the flavor. I didn't like Adam the first night I tried it, by the third night it was delicious.