Abyss

Abyss has yet to get label approval in TX yet. They have gotten a new approval every year, so I assume this year will not be different.

 

Ouch.

January!

 

Early December last year in CA. I picked up one today.

 

Er, no. You got lucky last year. I usually get a few, but only able to get one last time. They never have the numbers on Abyss that they have of BB or Mirror Mirror. Abyss brew will never be a shelf turd in Houston as long as I'm alive, I'll make sure of that.

 

I got my BCBS and Abyss at the same time last year, the Monday after Black Friday. The BCBS was a treat, the Abyss was a waiste of money.

 

Kinda feel the same way about Abyss now. I was a bit underwhelmed about the '13 vintage.

 

If Abyss is anywhere on premise when I'm in the store, I have at least 1 bottle in my paw. Each time I'm there until it is gone.

 

I just picked up a 2011 Abyss here in Boise today ;-).

 

Yeah they sit on the shelves in AZ too. Although less so every year.
It still hasnt arrived this year.
Wasn't this the year there was supposed to be all bourboun barrel Abyss and all wine Abyss variants?

 

Have you let each year's release age? There's no other barrel aged stout I can think of that get's better with aging like Abyss. I've tried one year vs another and aging makes a huge difference with Abyss. I know it's awful to buy a bottle and then let it sit for 1-2 years, but I've noticed significant differences with Abyss if you drink it close to release vs every year after it's bottled. Looking at my 2012 release, it says on the bottle it's best after 1 year of aging. (Sorry if you've been aging and it's still this way!)

 

Talk y'all's shit about abyss all you want, but leave mirror mirror out of this! I love that beer.

 

I'm not sure Abyss should be thought of as a barrel aged stout. Isn't only like 6% of it aged in barrels?

 

Is there a percentage requirement of the brew to be barrel aged before it can make that claim? Personally, I prefer the subtlety of the barrel in Abyss when compared to the over-the-top barrel presence of some other BA/BB brews. It enhances the base beer flavor instead of smothering.

 

Is that right? Maybe only 6% in whiskey barrels, but they use pinot and regular oak as well. I don't know.

 

6% bourbon, 11% oak, 11% wine barrels

 

Yep, 28% for 6 months. It might not be 100% barrel aged, but the barrel is noticeable in the taste. Here's the description on the Deschutes website: http://www.deschutesbrewery.com/brew/the-abyss

& Here's an interview with the Deschutes founder that describes the benefits of aging Abyss: http://www.deschutesbrewery.com/video/abyss-interview

 

Thinking of popping open a 2012 Abyss, is it ready or not? What you say?

 

A buddy was at a bottle share this past summer in Portland & had 2011 and 2012. He said both were awesome but everyone agreed 2011 was slightly better (2012 was still fantastic). You could wait another year for it to get a little better, but he recommends you pop it open now since it's not a significant difference.

 

Opened my 2012 two weeks back and tasted great. Got a bit more of the wine barrel than I was expecting but loved it.