Revolution Brewing (2023)

Deth by Catsup.

 

Zero objections to this. I think @Jplachy nailed it with his rec.

My issue is everything else. Let's recap some - Vanilla, hazelnut, Peanuts, peanut butter, macadamia, pecans, cashews, cinnamon, ghost peppers, ancho chiles, and ube to name a few. Then you got @Sabtos bringing up the rear with malort, tomatoes, potatoes, and onions. Which I suspect he's not completely kidding about.

 

i don't ever envision a world where Revolution strays too far from their core deep woods lineup.

and they've been mostly restrained and thoughtful when they do go the adjunct route, life jacket notwithstanding...

looking forward to seeing more non-adjunct blending with other barrels like apple brandy, cognac, etc.

DBVSOD in AB barrels should have been done twice already

 

I've been dying for a well made caramelized onion beer for some time now.

We're just used to sweet stuff in stouts, but...history has already shown us that one of the weirdest ingredients known to man can successfully be used in beer: oysters.

With breweries like Urban Artifact and Martin House killing the sour front with pickle, bloody Mary and garlic beers, converting people wholesale, it's only a matter of time before all styles are invaded--not that I expect Revolution to be on the forefront of this, as it's usually the psychopaths that start the next unlikely trend (you're all lucky I don't have a brewery!). There was actually a garlic stout at Great Taste last year, now that I think of it. And it was uniquely, though subtly, tasty. And of course, there are plenty of mushroom beers, though the many I've had have also been in the sour realm.

Bitter has long since been done to death. Then in came sweet, of which the people hath bored of. Now cometh the age of umami.

 

Those bins are for Thanksgiving canned food donations for those less fortunate. Please stop taking them for your adjuncts.


BTW I haven’t seen an oyster stout in 10 years plus.

I believe I suggested cashew apples which are rare and exotic and fruit.

 

Noble Beast did a smoked oyster stout recently, and side note they're a really excellent brewery, especially for lagers, as well as is it a great lunch or dinner spot.

 

Back to beer that’s actually available, I think I’m giving the edge to ryeway over straightjacket this year. All the flavors are there but SJ seems a little lighter bodied and flatter. Ryeway comparatively has all kinds of depth though.

 

Back in 2018-2019 I sampled Great Lakes 30th Anniversay Imperial Oyster stout. Was a fantastic combination with the briny oysters along with Cacao nibs. It shouldn't of worked but it did.

 

Ryeway is perfect this year.

 

I found Ryeway a bit TOO spicy this year.

World class beer, as always, but I found it to almost have a cinnamon note to it that is not 100% my jam.

Just one idiot's opinion.

 

To jump on late to the “Deth by” discussion, personally I’d love to see a Banana one. There’s a couple banana stouts I’ve had this year that were fantastic so I’d love to see what Rev could do with their spin.

And one I haven’t seen mentioned, technically a fruit and would fit in with the fall releases quite easily: Pumpkin. I’d be curious how/if that one would work.

 

Cinnamon?!?! Dang it!

 

Yuck, you found perhaps the only thing more revolting than a berry stout. Gotta assume you are in this picture with that suggestion.

 

Bananas and pumpkin spice sounded gross until that photo, now I could go for a Deth by Pumpkin Spice Latte.

#keepbeergourdfree

 

The worst thing about it is that pumpkin beer has a legitimate history in this land, but the modern "pumpkin" beer and beverage focuses almost exclusively on the spices that are added to the pie to rescue its otherwise flavorless squash.

 

Deth by Snu Snu was already recommended.

 

The adjuncts going into Snu Snu were never adequately defined

 

Snu.
Snu? What’s snu?
I don’t know, what’s snu with you?