Battle Priest Bottle Variation?

Yeah, I'm pretty sure they didn't blend the two barrels. I'm guessing they probably took a few sixtels for festivals, and then filled 1-2?? from one barrel and 2??-480 from the other barrel.

Two wine barrels yield a maximum of 450L, which is good for 480 bottles plus a few kegs depending on how much evaporation occurred.

 

I'm pretty sure that's what they did with BA Owde Engwish. Some bottles and kegs smelled like nail polish remover while others were excellent. But why risk creating two mediocre-to-bad barrels? You're not going to blend out 'off' flavors with only two barrels to work with....

 

Was Biggs' 'stache blended as well?

 

While Frank thought this was supposed to be funny, it was actually a moderately serious question. I've had countless 3 Floyds bottles since 2005, and tried numerous recipes from them and I've never encountered something that was unintentionally 'infected'. Out of the 100+ different beers I've had from them I'd say less than 5 were unequivocally 'bad', which is a staggeringly high success rate.

While I initially assumed that Biggs' 'stache just had out-of-control acetobacter throughout the batch, there is enough variance in the reviews to show this isn't totally true. If the beer was blended (or only had one barrel to begin with), it suggests an introduction of souring bacteria later in the production process (bottling?) rather than two barrels merely having different levels of acidity.

None of the other barrel-aged beers (cognac, bourbon, port) from 3 Floyds seem to be 'off' in any way, so these seems specific to wine barrels. I'm sure they'll figure things out in time - we just hold them to a ridiculously high standard because their beers are generally awesome.

 

They still have more Baller Stout - perhaps you can do a trade-in?