Toolbox Brewing Co. - Vista, CA

Quick and painless as usual, but damn 500 bottles went quick.

 

yeah, got in on it, but that sold out fast.

 

dat was quick.

 

Like, literally 20 seconds quick. Wow.

 

Just realized my computer clock was off by 31 seconds. It said 13 left when I hit refresh and stuck out

 

So it said we have til the 5th to pick up our bottles right? Just kinda confused since it said 25th-28th also

 

I'm taking all of my money out of my 401K and am gonna start a sour beer brewery...

 

Yeah, 5th.

 

Emailed Toolbox about Woodwerx, and here's what they said...

We have all our beers tested and NO it does not contain diacetyl. What some are mistaking for this off flavor is in fact another flavor called Tetrahydropyridine or ATHP/ACPY. Its believed to be created when the brett is introduced to the existing yeast elements in some barrels. Its quite common in barrel aged brettanomyces beer. We are not the only brewery to put these beers out there, we just happen to have a newly bottled one. This flavor will die off in time as the brett keeps doing its job. Feel free to enjoy now or cellar it if you prefer. Either way, we hope you enjoy!

Looks like it's not diacetyl, but it is tetrahydropyridine. They are still batting 1.000 as far as I'm concerned. I'm excited about Carlton in the bottle, really enjoyed it on tap.

 

Apparently @vacax , you don't either.

 

@iamthecarlos if they're batting 1.000 it must be going the wrong way. But hey, feel free to homer it all you want. They know it has bad off flavors, but decided to release it anyway. How is that okay, exatly?

 

If Toolbox is aware of an off-flavor issue(regardless of the cause) then they shouldn't release the damn beer until it's gone.

 

Nope it's not who you think it is and he doesn't really know much about sours

 

K

 

Unlike home brewing some of these breweries need to make money, when you need to make money you need to move product, when you need to move product you release things a little early to make room for more stuff. if it was something that wouldnt go away or something that wasnt the original goal (infected clean beer) then yeah they shouldnt release it. Unfortunately, we dont know the dynamics of their business but sometime you have to move stuff cause your limited by space and/or money.



Disclaimer: im not saying its ok to release a product with an off flavor but as a business sometimes you gotta do what you gotta do.

 

Re-fermentation of sour beer can sometimes develop issues, sometimes not apparent initially. I know The Rare Barrel ages their bottles a couple of months before releasing them to the public since they are worried about this. I'm sure other breweries are doing the same.

I'm looking forward to seeing how their beer will age in bottles.

 

I'm happy to sit on a few bottles for a couple months. I'm sure they'll think twice the next time, but not everyone is hating it as it drinks now. I guess a 1.000 IS a stretch, but they do make good beer. I was more commenting on the snobitude.

 

I understand the need to move product, but it does more damage than good not to be up front about any flaws the beer may have. Leave it up to the consumer to decide whether or not to roll the dice.

 

I opened up the Peachin bottle in Portland over the weekend and I will say it was much better in the bottle. However, the Woodwerx review stands. I'm only describing exactly what they chose to serve. The days of getting a free pass for mistakes is over for craft beer. There's too much competition.