2014 BBT Infected?

@mattisloco thought this year tasted funny from the get go. What other information are you looking for?

 

Which batch is supposedly infected? My bottles have been great so far.

 

It tasted off from the release at the brewery, on tap.

2014 was only one batch according to them. Drink it room temp and you'll taste it, what ever "it" is.

 

I thought this years was better than last year, on tap at least.

Post seems to say - 'no microbial activity found'. I take that to mean 'not infected'. Will be interesting, as I have a few bottles, and have traded a few bottles. They were stored in my cellar, um, closet.

At a quick ratings glance, only one mention of an 'off' taste in recent reviews. Ill try to pop one in the next few days. For science...

Good on them for the return policy at least.

 

Can you link the original post? I cant figure out where its at.

 

So thats all about how they tested it. Most microbes cannot be cultured on standard media (like lab plates). And if something were growing, maybe its hard to subclone it into another growth medium. So it could be there, or it could just taste funny


That said, I think it will be very apparent in the coming months if these bottles are actually infected or not

 

Well, I might trade a couple bottles in. Im making a rare weekend Dallas trip Saturday. Hope to have a better idea here in a couple of hours, on the taste.

Can anyone link/point me to that original post? I poked around facebook and couldnt find it. But Im not a big FB user, so may be missing something obvious.

 

It was posted on the DFW Let's Talk Craft Beer facebook group.

 

Might have to break one open this weekend to see. Had one at Christmas and it tasted fine, even shared it with the wife and mother-in-law and they thought it tasted great. Will have to see what age has done to it. But, quality move by a quality guy. Lakewood continues to do it right.

 

Got one, and it's a gonna open this weekend. Damn.

 

Fuck.

 

Guys...why age a barrel aged stout anyway? Especially one as light as BBT? That just fades everything that's good about them.

Not to knock ya...jmo.

 

lol wut

 

Confused i take it. Most bacteria cannot be reliably cultured, in fact, the VAST majority cannot be cultured. Assuming they didnt run unbiased whole exome sequencing on the centrifuged pellets of the beer, it is highly likely they would have missed the causative agent. Just cause it grew once, doesnt mean it will reliably grow again. This is why detection of contaminant bacteria/yeast is very very difficult

Check it

http://schaechter.asmblog.org/schaechter/2010/07/the-uncultured-bacteria.html

 

My friend opened his 2014 bottle about two weeks ago. It was slightly tart; still very enjoyable, but not the same as the 2013 offering.

 

I just opened bottle #2 of the 4 I traded for. This bottle, while vastly different from #1, was really good. The bourbon diminished and the tartness made the beer remind me of Central Waters Cherry Bourbon Barrel Stout. I keep mine from 50°-55° so a little below room temperature. Tough decision whether to trade them in or keep them.

 

This is not a problem for microorganisms that commonly infect beer. Otherwise it would be extremely difficult for yeast labs and QC labs to grow yeast and LAB for brewers or to identify biological contaminants.

 

If you tried 2013 BBT after a year you will know why we aged this, it was a totally different beer and SOOOOOO dang tasty with that year of age on it. That is why I and others are upset if this is infected as we were hoping it aged as well.