Cinnamon Beers?

I love cinnamon, mainly in "Mexican style" stouts.

 

Looking forward to trying the Rusty Nail. Bbomb is definitely English barleywine. I wouldn't consider it an American barleywine or even strong ale imo.

 

How did they both turn out? Sound pretty delicious...

 

The cherry dubbel is great, becoming more sour over the year due to a house-infection (I usually brew sours and don't think I can brew a "clean" beer with my currejt equipment). The jury is still out on the pumpkin saison. 45% was a sour-mashed pumpkin ale that I brewed last year which never really came together. I threw dregs in it and left it for a year, but it became too sour to drink. 45% is the same recipe brewed recently without the sour mash. 10% was a little RIS I had left over from a barrel fill that I soured. That is undrinkable by itself as it's sharply acidic and very bitter, so it clashes. The blend is chocolate and dried fruit heavy, very sour with good subthreshold spicing. I get a lot of "spice" from the maple. Unfortunately it still has a bit of the "sour mash" flavor I've become sensitized to, which I don't care for.

 

18th Street Imperial Blud and Devil's Conclave were both very cinnamon-y and delicious.

 

did it lose a lot of carbonation?

 

This is completely normal. It's common to get things like chocolate or coffee from roasted malt when there is no coffee or chocolate in the beer. I have gotten marshmallow from some barrel aged stouts as well. Particularly some of the 50/50 Eclipse variants (I forget which, specifically). I mean, think about it - how many beers have you tasted grapefruit or pine in when there is no such addition?

Just some examples, but it's totally expected and normal.

 

No. As long as you can get a pretty tight seal back on then you're gtg.

 

Still rooting for the Barral Aged version -XXXocoveza. We need to get a petition to Stone on that asap. I would be happy with the regular coming out again too though.