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Discussion in 'Beer Releases' started by sahd-1, Jul 18, 2016.
I'm just gonna leave this here. Discuss amongst yourselves.
Maple Rye sounds very similar to last year's Prop.
The whole sour bourbon county thing, sort of soured me on lining up for any bourbon county.
I find it odd that the Maple Rye Stout isn't the Prop this year and the Prop is just BCS in Scotch barrels. That being said, they all look pretty great and I'll be looking forward to hopefully getting a nice variety.
I'm sure I'll only have access to the base beer, no variants
I agree, but scotch barrels sound super smooth
Interesting that the two keg labels had ABV on them. I'm hopeful that variants will make it farther outside Illinois, especially into Ohio, now that we have gotten rid of our 12% ABV cap.
Thoughts on this years varients? I only wish they left peppers out of the Maple. Also suprised for no King Edward this year after rare last year.
Is a sour going to be a variant this year?
They do sound good - but as discussed in the other thread on the 2016 prop, the scotch barrels seems to be a departure from the more traditional prop format which involved adding more "adjuncts".
Your right, maple should be this years prop and scotch it's own variant.
Took 2 minutes.
I will be looking forward to trying the Maple Rye, but sounds a little less appealing than years past. The addition of chipotle and chocolate (along with the maple that appears to be the primary adjunct?) might just make it a muddled mess.
Chipotle + cacao without maple sounds good.
Maple + cacao without chipotle sounds good.
Maple + Chipotle + cacao sounds like too many flavors fighting with each other. I don't think I'd order a dessert or a cocktail or anything else with that combo.
I think its the maple/chipotle combo that just doesn't sound that appealing to me.
More interested in a non-infected coffee varient but will grab a regular and maple if I see it.
The more I think about it, the more I am a bit disappointed if the 2016 Prop variant really is just the regular stout aged in Scotch Whisky barrels. Of course, if I don't get too caught up with thinking that Prop should be something more exciting, then I'm still intrigued to try it. It's just strange that we hear about how cool the idea process is for Prop, with so many employees coming up with ideas and submitting them....that this was the best that anyone came up with.
I really like the sound of the Maple Rye, but it will definitely depend on the presence of those peppers.
I'm just excited at the prospects of some of these beers coming to Ohio after the repeal of our 12%abv limit. They all sound good and I'm excited to try them.
It sounds like Prop has just become a test bed for the following year's rye roll out....
2015 Prop- Maple Syrup, peppers and nuts
2016 Rye- Maple Syrup, peppers and nibs
By the same token, after getting burned on Prop this year, I'd rather have something simple and not infected than nothing at all....
I would have been more excited without the chipotle. I'm generally not big on spices in my beer, though it sounds like a great steak marinade. It should be a little smoky if the peppers are a prominent flavor.
Why do they add the peppers? Why?
If it's like last year's Prop, I assume the pepper is there to take some of the bite out of the sweetness of the beer, and it's possible that they're using chipotle specifically because they think the smokiness of it will mix well with the maple portion.
Either way, it's surprising to me that this year's Prop is just scotch-barrel BCBS, while this year's rye is basically a twist on last year's Prop.
Sounds like a good lineup to me, I'll be happy if i get a chance at a maple at all, but I seriously doubt it
They may just not have enough scotch barrels for a nation wide release as a variant. Who knows though. I also agree they need to leave out the god damn peppers on everything.
That's a good point in the number of barrels - likely the driving force behind the decision.
After all the bs, I'm not even remotely interested. And I'm still waiting for a check.
If Maple is less sweet and features a slightly more prominent pepper taste than Prop '15 I'm all in.
A little nervous they are doing a similar variant to prop 15 again...I had prop 15 on black Friday and the pepper taste was barley there, it was an overly sweet mess...so hopefully they learned?
You almost need coffee with maple to really balance the sweetness...bourbon count is already sweet as is...
Last years prop barley had a pepper flavor, was extremely sweet and honestly not good...I would like to think they can adjust last year but with the turnover they have in brewers I don't want to hold my breathe
Call me biased (I work for AB), but the Coffee variant, when it was fresh on draught, was amazing last year. My favorite of the whole lineup.
I'd love it if we could get the thread title fixed so I don't have to look at the wrong spelling for the next 6 months or so whenever we talk about the variants.
For some reason I'm still holding out hope they will have something else in store for Prop. I am also hoping they will do some sort of even like Rare Day from last year, since I wasn't around for it. But, if they're not doing any sort of special release like they did with Rare, then I don't know if they will.
Agreed, on draft it was good
King Henry 2.0 day?
How about Prop Day? In Chicago rewarding locals (or whoever buys tickets...) fits the theme of Prop.
Or better yet, just have a ticketed brewery release day for the BCBS stuff. GI could sell tickets online for $10+ bucks or whatever covers costs (or even more to make a fat profit off convenience) and in return the ticket guarantees the holder the righ to buy one of each BCBS that came out that year- Reg, Barley, Coffee, Rye and Prop. You can only enter once and no mules. GI could gain more profit from cutting out the distributor in that model and then people could buy them at GI's suggested MSRP which isn't what they usually sell for.
If it's like 15 in terms of pepper strength, MR should be fine. I got a lot more sweetness than pepper. Then again, that sample was at DLD in the late afternoon, so not the most reliable tasting notes.
Oh yeah, there's definitely much more sweet than pepper (others have said they couldn't taste the pepper at all). I just don't think they used chipotle last year, so I'm not sure how that'll affect MR.
Everyone complaining about peppers have apparently never had Prairie Bomb! I guess.
Everyone else is right, it's spelled variant.
I'd love it if they did something like this, but wonder if the distributors & retailers would be a bit peeved by it. I'm sure they could strike the right balance of not making it too big to interfere with all the hype at Binny's, etc.
That's kinda what I had expected based on the rumors of it coming around again this year. We'll have to wait and see...but it's only 4 months away!
If Rare spent 2 years in the barrel, maybe KH 2.0 should as well? Was the original only aged 1 year in the barrel?