Refunds for 2015 Regular BCBS and 2015 Prop

Good point. But doesn't that also mean they won't be able to rely on bottle conditioning for carbonation?

 

How many do that though?

One of the biggest selling points of a BA stout is how the flavor develops with age.

 

Or on the beer "developing" with time, outside of the regular ol' oxidative chemical processes...

Of course, I'm not personally convinced of the benefit of doing that for non-Belgian (lambic, triple, quad, etc) style beers.

 

I

New Belgium, Avery, and Deschutes all do it; I'm pretty sure Boulevard does as well. You can still bottle condition by adding yeast at bottling.

 

I'm with you. The whole "something is going on with reg and prop but we don't know what so stand by to stand by" is getting old. This was marketed as a answer to reg/prop questions and all we're told is that they figured out the coffee/bw issue that was already the subject of a refund.

 

Huhh, a new lactobacillus for brewers to worry about. Dandy.

 

We flash pasteurize all of our barrel aged beers with the exception of Love Child blends. The pasteurization occurs before bottling so there's active bottle conditioning yeast in the bottle. This doesn't mean that the beer won't change (oxidize) with time. It just means that the only active yeast in the bottle will be from us and not from the barrels.

More on pasteurization at BLVD:

http://www.boulevard.com/pasteurization-at-boulevard/

 

Agree on the didn't drink fast enough, or it wasn't stored at 34 degrees since purchase stuff. I have 4 year old bottles stored dark and at room temp for all this time, they're still perfect. Just a hiccup in a barrel program, but because it's as vast as GI the volume and money is vast. They don't owe anyone a refund IMO, there's always a chance it's not right.

 

I don't think it was marketed as an answer to reg/prop questions. As shown in the note below, they said that Jared would speak on what they're doing in detail. That seems like what the podcast did. Most of it was above my head, but I figured this kind of research takes time and this pretty much confirmed it. It sounds like they were really dumbfounded by this with some (nearly) never before seen kind of stuff.

 

I guess we just read that differently.

 

I opened an 11/4 14.3% bottle last night. It was great.

 

Gotcha.. That's cool (didn't know they did that) ..

Would think that's sort of moot in this case though, operating on the assumption that the bacteria was introduced at bottling (they've indicated the draft stock of Coffee & Barleywine were not affected by the infection)

 

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seems to me not to believe that. on the one hand like how to deal with customers, they're not sure exactly what's going on & need further investigation. on the kegs they're 100% sure... i think it's more likely kegs haven't seen much if any of the conditions that get the bacteria going & visible.

 

Or it's something to do with the bottling line.

 

I mean yeah, I think the easy assumption would be that the issue was with the bottling line (or bottles themselves) ...

It's also possible the bacteria didn't do it's thing until certain conditions were met.. Likely temperature related, maybe? Draft stock is typically kept cold by distributors, whereas bottles may or may not be.

 

yeah & if so, almost certainly spells a bunch more trouble since we now know for sure the first & last run iterations were both infected. if it's bottling, that damn near sticks a fork in the guys holding on to concepts like Rare was brewed a year before & Regal was aged in different (rye) barrels etc.

 

I opened my only BCBS last week. I apologize for not having the date and bottle info handy, but I will say that it was delicious. Any very mild presence of what could be considered tartness was derived from oak tannin/barrel character rather than infection, in my opinion.

 

We've had some bad (soured) '15 BCBBW on draft up here. I doubt the issue came from bottling.

 

AB/InBev has admitted that there was an infection in the Coffee and Barley Wine.
They continue to deny that Regular and Proprietor's is infected
http://www.chicagotribune.com/dinin...nted-beer-recall-bacteria-20160526-story.html

 

I actually listened to the whole podcast today on the way into work and finished it at my desk. They eluded to the fact that something is wrong with the others, but they don't know what it is. They have simply measured the PH to determine that something is amiss. They say they are still looking into that. FWIW, I can understand why links to that site in particular are blocked here, they have some nice content, but they are pretty much sponsored by other breweries/entities