Aging BCBS

I figured the ABV change was a result of inconsistencies year to year in fermentation, similar to how Avery and DFH's bigger beers vary year to year.

But yeah, them having been low to begin with certainly wouldn't surprise me. I always thought the burn on BCBS was always pretty reasonable given a 13%+ ABV.

 

None needed, that'd be a tough joke to make without a sarcmark and given how much some of us love our BCBS.

 

I'm just thinking of it in the context of the problems they had with King Henry in Minnesota (or was it Michigan?). Label information: 13.4% alcohol. State label authorities/liquor board says: our tests show it's over 16%. Seems they might want to deliberately overestimate a bit to avoid that kind of issue.

Of course, they could just blend it, measure it, and then do the labels with more accurate information. Don't think anyone would notice if it spent an extra two or three months at the brewery while waiting for label approval.

 

Agreed. Fresh it's pretty boozy. But a couple of years and its delicious!!

 

That's interesting info! Do you have a link?