The non-barrel aged Bligh's has been popping up for the last month at the tasting room, Rackhouse, and GABF. It can't be too far off!
Whaaaaat? If that's the case, I'll probably be going to DD 3 times a week for refills. Last year they had some on tap for their Anniversary (which disappeared in about 10 minutes - luckily Mebuzzard and I snagged some) and they snuck some out during the Ho Ho Ho Slapdown, but that was gone fast, too. If they have enough for fills, they must have made a lot more of it to meet demand. With it not being as rare, I'm sure the ratings will plummet
more supply + ratings plummet = less demand = more for me I fail to see the downside to this development
No mention in the November D.D. newsletter, so I'd assume it's probably not coming this month. They do have a barrel aged version of their shotgun stout in their tasting room and at a few places in town (the Rackhouse for instance) that's damn good, though.
I was also pleasantly surprised by their version of a blended lambic - Ambassador or something similar.
This. My wife and I had it at Rackhouse over the weekend and it was delicious. So was AC Golden's American Wild Ale.
Spent the afternoon over at Dry Dock catching up with Kevin. Their target date for Bligh's is 12/15/12. They have ALOT on their plate right now and this date is not set in stone. Same label as last year's bottling, but the anchor on the side is going to be replaced, most likely with a pelican. Roughly the same size release as last year. He pulled a nail on one of the barrels and we tried about 4oz. or so. It's going to be awesome! No growler fills. I brought my last bottle of the Framboise they made 6-years ago to share and it's held up nicely. They brewed it in hopes of entering it for judging at World Beer Cup and when it wasn't ready in time, they handed out bottles to the regulars. Really funky nose, very little fruit left and fairly sour flavor. The critters used to make the Framboise were also used to make the Ambassador, which is a blend of Chardonnay barrel-aged Belgian-style Wheat and a fresh batch of Belgian-style Wheat (used to bring down the sourness). Hope that helps a little. Check the blog in a few days. I'm working on a full post to come out later this week with a bunch of other updates he shared. Going to time it to come out a few days before their 7th Anniversary Party this weekend.
Oh yeah - anniversary weekend. I'll have to get my walking shoes ready as driving to that event just isn't wise.
