Bourbon County 2017

This is fucking brilliant.

 

Scary car accident aside, the BCBS even at Plank Road in Elgin was fun yesterday. As a western burbs guy, I appreciate when our local haunts are able to reel in the big fish

 

How about a collab and age straight jacket in BCBS barrels

 

If you and @FBarber have kids, they most be the most gifted whale chasers on the child labor whale chasing blackmarket. Something to truly be proud of.

 

Yep, and was best in show on Friday for me and I am not a Barleywine fan at all, in fact only picked up db vsob cans(which is also great).

 

I've opened one bottle of '17 Barleywine and I thought it was great. Certainly not the unique beer that it was in the past after going through those third-use barrels, but a delicious BA barleywine all the same.

As far as comparing it to 2015... I also had it before the infection set in, but it was still a shade of it's usual self.

Bruery does a laundry list of variations on Mash - Mash & Grind (+ coffee), Mash & Vanilla, Mash & Coconut, Mash & French Toast. Most of them are pretty good. Surely GI could do something like that... although I'd just prefer it if they went back to sticking the beer in emptied BCBS barrels or even emptied Bourbon County variant bottles.

Margin or "cost plus" pricing has a time and place, but I don't think it fits much with a luxury item like craft beer. Not to mention the fact that your logic that BCBS is being "watered down" doesn't take into account the additional process costs from having to go through an extra blending step.

The fact that BCBCS is consistently less plentiful (and yet in extremely high demand) is probably a sign that it's not as simple as you've described.

 

Thanks for the comments on Barleywine Variants. I did not know the Bruery Mash beers were barleywines. They're so expensive I just ignore them (honestly), since we don't see the days of the week. I also have a couple days sitting around that I have not opened yet that I traded for early in my trading career.

I'm 100% GI will never go back to putting BW in 3rd use barrels (unless it is something like the Reserve that did not get released). That said, the most logical step for GI to take in terms of a variant (In my opinion) is to do some type of BCBBW-BCBS blend. That is something they might actually do.

 

Outside of the sort of products one can buy at a dollar store, pricing simply does not work this way.

 

What?

 

Yeah, pretty sure it does

 

Adding a margin on top of the cost to produce a good to get the MSRP is only one method of pricing. Sometimes called Margin pricing or Cost-Plus pricing, because you take the cost to produce that item, add a margin and that's your price.

But there are dozens of pricing strategies, and in industries (or with brands) that are considered "luxury" goods, cost price is rarely used.

I'm sure some breweries use Cost Plus pricing, usually because it's easy and smaller, startup breweries aren't likely to have the kind of marketing and finance resources available to do anything more complex.

But the idea that a brewery SHOULD be restricted to this form of pricing, with no respect to actual demand or their brand's perceived value in the eyes of the consumer is incorrect.

 

I wansnt arguing what pricing strategy goose island uses for bourbon county, just that at some point regardless of strategy the cost of producing that item comes in to the equation. My original statement was in reply the post that coffee and barleywine costing the same didnt make sense. I was just stating that it didnt make sense that coffee cost more than regular for the reasons I stated other than obviously just charging more. I could be totally wrong in my assumption but I can make cold brew myself at home, bourbon county not so much.

 

More? Didn't know there were more.

I'm wandering what the probability is that 2018 sees the return of vanilla. This would be third time they did it every 4 years if there is a vanilla variant this year .

 

Liked for the information, not because I'm buying into the thread.

 

Thread is gone - I was gonna post in there that that thread made me open one tonight. And I can see what they were saying - tastes a little infected if the beer is too cold. Let it warm up, though ... yowsa - really good.

 

I’m calling bullshit on infection until proven otherwise. A user that bashes BC and ABinBev traditionally is the one that claims BCBCS infection and started this latest round of rumors. I saw no pictures (which he claims to have) to confirm his claims and only one other person claims that it tasted ‘off’. I’ll need a lot more than that to believe something is there.