Everything Deep Ellum

I had their IPA at Brew's Bro's a while back it was pretty tasty. Had the Double Down Brown as well and was pretty good. I would buy each again. The Brown was acquired in a trade with SVTGreg.

 

Had batch one of dark
Kest hour, thought it was amazing... had the recent one, thought it was just OK...

 

The dallas Blonde was pretty damn tasty as well. Leaps and Bounds better than Bombshell

 

Yeah... I didn't think so at all.

 

Saw that they canned their IPA for the first time this week - looking forward to grabbing a sixer of them in the near future.

 

I haven't tried any of their offerings yet, but I got family that lives in Carrolton so I should be able to get my hands on some. And hopefully get some Lakewood and Peticolas also.

 

How are they canning and bottling?

 

They have a mobile canning truck.

 

Yeah, I knew that, separate venture for john... so they have a bottling line too? Seems like a waste to be honest... also if they do have a bottlng line, forcing the brewery to can with an outside company while the bottling line sits idle seems... wrong and extremely wasteful as a startup.

 

Here is an article I found on the subject. It seems the bottling line was causing a lot of problems so they decided to venture into canning instread.

http://blogs.dallasobserver.com/cityofate/2012/11/tx_canning_in_dallas.php

 

Yeah, separate company. So... the brewery owns a bottling line and is now using an independant canning company. Seems like a huge waste. Granted, don't know anything about the bottling troubles, but it could all be construed as pocket lining....

 

Mobile canning and bottling companies are happening here and there across the country. Now all we have to is get TX Canning to come down to Austin and spend a day at Live Oak, (512), Thirsty Planet...

 

I was just trying to answer your question on how and why they are canning. It does sound as a waste to have both unless they are just completely abandoning the bottling line all together, or they are using the canning truck to continue production while they try to troubleshoot and correct the bottling line issues.

 

I'm a fan of DEBC's brews in general. They offer a quality product easily available across DFW but unfortunately at times they have outgrown their staff (the horror I know..being too successful).

The canning thing seems strange and I'm concerned with any brewery that ceeds control of this process. I would be interested in seeing the contract between companies or at least the liability sections. I thought I had heard they had always planned on canning and the bottle line was to hold back the tide until then but that is conjecture.

They should have their BA Barleywine coming out sometime soon..on the heels of Wealth and Taste my expectations are very high for their BA projects. And every single one off cask of their IPA has been simply outstanding. The one with Zythos pellets worked really well

 

Just came here to say HOLY SHEET does Whole Foods Downtown Austin have a lot of DEBC Rye Pils. It was practically stuffed into every crevice of the store including in the beer shop, butcher shop, dairy department, and front of the supermarket.

I don't know if they overordered or what.

Yet none of the IPA. Sigh.

 

I'm interested to see if their canned IPA achieves consistency that I haven't found in their IPA on draft, even when I get it from the same bar. Each batch has been different, and none as good as the first I tried. If they can figure that out, they will do very well over time.

 

Ya consistency might be an issue. When it's on it's great, when it's off it's sadly average. Are bars holding onto these kegs too long or is it consistency? I've always believed ipas fade a lot slower in kegs but maybe the debc ipa is one that fades exceptionally fast?

 

The bitterness, much like Stone's IPA, fades really fast it seems and hasn't been present with many of my bottles. The hop aroma on the other hand seems to stick around a bit longer and makes for a tasty pint but it is very similar to (512) at that point.

I know they use a hop back..and I thought I remember hearing that they use it for their bitterness addition and that flavors added thru this system have a short half life. Someone with brewing knowledge can speak to the voracity of that statement, I've been known to just make shit up that sounds intelligent but is total BA..I mean BS