Revolution Cafe Deth Infected?

Josh Deth addressed this in a FB forum a few days ago, had this to say:

"Josh Deth Yes it is acidic and fruity by design from the coffee variety and process. Coffee comes in all kinds of flavors, not just burnt and roasted."
Like · Reply · 33 · December 14 at 9:24pm

Given this explanation, some still say they taste off flavors more in-line with infection to which I can't comment on, since I haven't tried it from a bottle (or keg for that matter).

 

Interesting. I didn't buy any bottles but what I had on tap didn't have any off flavors. That said, I drank it pretty quickly (i.e. it stayed quite cold) so I wouldn't have noticed them.

 

Yeah, I saw the FB thread and almost started a thread on here about it, but haven't had my bottle yet, so have no idea what flavors people are talking about. Certainly curious to see how it tastes, though.

 

Zero complaints with a bottle had on Tuesday night. Every bit as ludicrous and in your face coffee as the tap versions this year and last year. Will crack another this weekend to see if anything is off.

 

lol at people not understanding what different notes that coffee can have.

 

In fairness, the dude on Facebook said that he was pretty into different types of coffee. He just mentioned that Café reminded him a lot of infected BCBCS last year, which is why he asked about it.

Don't get me wrong, I don't know shit about how different types of coffee affect flavor in these BA beers (since I avoid a lot of coffee stouts), so I understand how there could be some confusion. This dude on FB seemed pretty certain it wasn't one of the myriad coffee notes he was tasting. But how knows, Josh seemed pretty confident that it was just the coffee.

 

Starting strong with your second ever post on BA after being here for less than a month!

 

I have to say. It seems like with the number of breweries now brewing sour beers and this "dry barrel" syndrome it seems easier than ever to accidentally release some sour beer. And more than ever when someone politely asks a brewery if they had even heard anything they get these really shitty "you just don't know what you're tasting" or "we tested 3 bottles they were all fine" responses. None of them are like "hmmmmm....maybe you're right we'd love for you to help us out". Its always defensive. And time and time again we've seen the consumer actually be right about the infection.

I'll never jump on the outrage train and outright bash a brewery for releasing an infected beer but these responses are so weird to me.

 

The chances of infection coming through this early are also extremely slim.

These are the flavors of the coffee.

A lot of Dark Matter coffee has this flavor. Almost metallic. My friend and I joke that is tastes like nickels.

 

Rev has had a few issues in the past though, and they have been up front about it.

 

Yeah, I saw the Facebook post. I noticed the flavor when I had my first draft pour last week. I've had numerous coffee stouts that have tasted this way (even 2014 BCBCS was like that in the first couple of weeks after release). From my experience, that tart berry bitterness tends to die off a bit after about 2-4 weeks. I'm opening my first bottle tomorrow, but the rest I'll hold off another month or so to pop.

The main point of my initial comment was that people jump onto the 'infection' bandwagon way too easy these days.

 

This is why I never buy Rev BA Bottles.

However I will say this. They are 100% right about the different flavors of coffee. Depending on the bean and roast your can abcolutley get fruity acedic notes. I would think it would be way to early to taste an infection but thats just me.

 

There's no need to look down on people because they experienced something they didn't expect and/or don't have the same interest in coffee that they do in beer.

I didn't buy a bottle, only had it on tap, so not sure if there's a description on the bottle but I would certainly find pronounced fruity notes to be unexpected relative to other barrel aged beers with coffee added that I've had. I honestly can't think of a barrel aged stout with coffee added that I would point to as using a very fruity/floral/grassy/lemony coffee bean (i.e. a type from Ethiopia). Revolution's site says they used beans from El Salvador which, IMO, makes it even more surprising to be getting strong berry/acidic notes.

To me, it's an odd choice to say the least but my point is there's no reason to be a douche.

 

It's unfair to the brewery to throw around "infection" claims at the drop of a hat.

 

this, exactly

 

There's a difference between helping someone who might not know something and being a jerk to them.

 

We can agree to disagree. But starting an accusatory new thread is also just bad message board etiquette.

 

There's etiquette around here?