BCBS is Good

I find that a bit of tang/tartness in big brews such as BCBS is actually an improvement... and the tang that develops in a big beer such as this after proper aging has traditionally been a mark of quality, and historically, something brewers aimed for.
Different strokes, I guess.
Other than the 'tanginess'/'tartness', what was the nature of the other 'funky' flavors you all picked up on...how would you describe them?
Just curious.

 

I'll give AB Inbev this: BCBS is one of few beers I try to keep on hand to serve special guests (one of the other favorites is Tweak).

I have 3 bottles of '15 BCBS sitting in my cellar. I'll most likely drink one a year. I'm hoping I can add to that stash, and compare years, but I don't care to wait in lines for beer.

 

I'll get it on tap like last year.

 

I won't be partaking this year. There are so many more brewers who are putting out superior product any more. Fremont, oskar blues, great divide, perennial, avery, and Odell all put out superior product at similar or cheaper price points.
Forgot to mention that these brewers treat the beer as an art, and are not brewing to profit off a fad.

 

Goose straight up said it was off, that's pretty cut and dry. I would be very curious to see where tartness/tang has been identified as a desired quality in a big, BA beer. I'll wait.

 

It's fine

 

Yeah and the Alchemist says to drink their IPA from the can. Wrong too.

 

Lol ok.... absolute garbage analogy

 

sheep gonna follow..oh well Barleywine and stout were both killer.

 

key word is "were".

 

I suspect this is misinformation, but talking to a bottle-shop manager, they were hearing that due to the 2015 infection, 2016 will be harder for them to get, presumably due to more limited production. Not sure why GI would reduce production - does pasteurization slow down the line?

Even if they expect reduced demand, for every customer boycotting them, there would be many more willing buyers lining up behind them. I expect GI could double BCBS production and still sell out quickly, even after the 2015 infection fiasco.

 

Mine weren't. Possibly your palate is off?
#BAslander

 

The fad they invented?

 

Depends on the area. It always disappears in a hurry in NC, but in NYC in late July, there was plenty on the shelf at both a bottle shop and grocery store near where I stayed.

 

Ab inbev didnt invent craft beer bro. Not sure how much you've been drinking, but clearly it is excessive.

 

Technically you're correct since AB Inbev owns Goose Island. That being said Goose Island invented bourbon barrel aging beer. Now, if bourbon barrel aging beer is a fad as SFACRKnight may have implied I'd say it's the longest lasting fad in brewing (making it more than a trend or fad). I'm pretty sure a couple of the mentioned artists (Great Divide, Perennial, Avery...) bourbon barrel age beers. In fact, I know they do. So where does the art come into play?

 

Nope not craft, just talking about bourbon barreled beers which is actually what this thread is about and what you stated was a "fad". Skate your lane.....bro

 

(((IF))) it's true, my guess would be there'll be less mainly because they'll be much more strict about identifying and culling suspect barrels before blending for batches & bottling. it may also be that they've chosen to hone in & reduce their barrel sourcing due to the magnitude of last release's issues.

for example, since last years regular BCBS was infected, and this year's BCBW would utilize last year's emptied regular BCBS barrels, it seems logical GI would not be able to produce or bottle as much BCBW as last year.

 

I was only speaking from an historical viewpoint.
No one is forcing anyone to drink or accept anything they don't like.

 

Ha
Nice try.