Bourbon County Coffee 2015 - Gusher?

It would help if more people would put the batch number on here of bottles they think are infected. Also batch numbers of those consumed that were not infected.

 

I had a bottle of '15 BCBS the other day and the nose seemed off.. Definitely a wine-type of quality.. I have 3 more to compare..

 

We were told the same thing as well I have 6 bottles of BCBCS I hope they aren't FUBAR!

 

1056 is fine.

 

I've had 2 bottles of 1848. Although I didn't think the coffee was as strong as previous years, there were no traces of infection.

 

Oh the infectious AB-Inbev kiss

 

Hahaha Infected Sour that tasted tart. You are a funny guy! Wait....were you serious?

 

Anyone open up a bottle from batch 1426?

 

Don't these read more like bottling times as opposed to batch numbers?

 

No spell check got me. I've had infected Stouts with a tart cherry hit that was wierdly ok. See: Duck Rabbit beers.

 

Is there any credibility to the rumors I am hearing about the infection of bottles of 2015 BCBCS? Some reliable sources, who know what an infected beer tastes like are claiming bottles they tried recently are infected. One bottle has a 9/17/15 date and it was #1151 for the batch.

Anyone else have this experience? I am hoping that isn't the case since I just traded for some bottles of bcbcs!

 

I opened up a bottle of regular BCBS and it was over-carbed (which was an initial hint) and the nose and flavor were definitely off (a bit of a musty smell and a bit of funk on the flavor). Not terrible and it was drinkable but not the BCBS I have had in the past. I do not think it was linked to just the coffee though.

 

The one bottle I had didn't "wow" me like previous years BCBCS. Tasted peppery but nothing even close to being infected. Didn't keep the bottle so not sure what batch.

 

Cracked my first BCBCS 15 last night - it was fantastic. No signs of infection / no gushing / etc.

Bottled 9/17/15, batch 1812

 

I have heard that GI is giving refunds for infected bottles, this seems like it is a known issue so do not hesitate to contact them. A couple other bottles that I was told were sour are below:
17/sep/15 1655 and 17/sep/15 1753

 

personally, i think this is the wrong way to view it, often the optimistic do (which doesn't sound like you in this particular case). chances are high with any combination of either heat &/or time, it all will show signs of infection. what's out there probably didn't "slip through the cracks", more likely it was passable when they tossed what wasn't prior to release but has since begun the march toward sourdom (time & possibly some warmer temps on store floors etc).

plus I can always fault some-one/thing for not doing the right thing simply on the basis of them not doing : THE RIGHT THING.

 

Rut-oh <Scooby Doo voice>. hadn't made it this far into the thread til after replying above. this is what i was hoping against but fully expecting to hear given the discussion. surprised GI's gotten by on the issue this long. i dunno what's up present-day, but going a few years back they appeared to have all those wine barrels maturing in the same general space as all those bourbon barrels.

if i had to guess, Coffee is just the weakest link this year & where the issue is showing up most/first. i'll need to get drinkin' a bit more than i have been lately + rotate some stuff out - all my (meager) BCBS related shit from this year is going in the fridge tonight including Rare.

 

FWIW, just cracked my bottle, 17/Sept/15 1844. No signs of infection.

 

The bottle I had last week, while not great this year, wasn't infected. 17/Sept/15 2222

 

It seems it's a little early to be declaring this a larger BCBS issue. We've had exactly two posts about regular out of thousands upon thousands of bottles in distribution.

And no results if you Google "BCBS infection" or "Bourbon County infection"