Goose Island Bourbon County Stout ABV'S

If you can tell the difference between 12.7 and 13.7 then I will send you a case of Proprietors

 

The OP never said they could tell the difference. Curiosity about the change is a legitimate question.

 

I think it's generally agreed that the abv estimates for regular and coffee the last few years were deliberately overestimated to ensure they didn't run afoul of state labeling laws by understating them (see King Henry in Minnesota for example). The base for BCBS is around 11.5% and once you get up that high it is pretty hard to accurately guess abv. Add in all the uncertainties inherent in barrel aging and they would have to wait until bottling time to measure it, after blending all the barrels together, and my guess is they haven't always had the equipment for that. Eapecially given the pressure to get it to shelves.

In other words, Bourbon County was never 15%. Coffee was never 14.5%. Hell, even if it was accurate, which batch? There were five or six batches of BCBS in 2012, there's no way the abv was identical for all of them.

Barleywine has never been released before so there's nothing to measure it against. I think the original Bramble was 12.9% so this year's is more in line with that. We have no way of knowing how fresh the barrels for these beers were, they could have been dried up with only residual spirit in the wood or they could have been so fresh there were puddles of liquor in the barrels. Or both, some barrels straight from the distillery and others a few months old.

Bottom line, the recipe probably didn't change much or at all.

 

When I drink two bombers the difference between 12.7 and 13.7 is one more bad decision. I just BM'd you my address for the case of Proprietors. Make sure you note to deliver to the back door.

 

At least two different ABVs

 

How's that check writing working out for ya

 

Your first bad decision was having a whole bomber to yourself, let alone two.

 

I think they measured the ABV this year as opposed to estimating it. I've had two different bottles of '13 BCBS with different bottling dates and different ABV percentages (14.2% and 14.9%). Most discussion in the press had it at 14.5% (at least earlier on), then at 14.2. I haven't seen any articles mentioning 14.9%, but the rest of the bottles I have sitting in my fridge all are that ABV.

It's somewhat odd because I'd think both labels would have to be approved too... Maybe it was a typo?

 

Goose Island Bourbon County and its variants are barrel aged in a non-temperature controlled warehouse on the west side of Chicago. The different temperatures vs. humidity's add to the fluctuations in ABV based on the quantity of water vs. ethanol evaporating.

In addition to that, I'm guessing when you're dealing with beers with OGs of that level, there can be fluctuations in your mash even when dealing with the same recipe from year to year.

Guessing all of these play a factor.

 

brewing at this scale, you're not using hydrometers and refractometers to measure gravity for abv. plus, how would those devices even begin to measure the final abv in a ba brew? (and then some barrels have more spirits remaining in the barrel than others, other barrels exhibit higher rates of evaporation than others, etc ...)

 

Beat me to it. @kodt - get this man a case of Proprietors.

 

You've got a few variables that have been discussed: temperature, batch size, number of batches made, influctuations, dirty looks, relative humidity. Labels don't require a listing of ABV. I'd wonder how accurate this number has to be if it doesn't have to be on the bottle. Actual ABV is often guessed and very difficult to measure, from what I've heard.

From year to year yeast attenuation could also change, they could change the recipe, or maybe just have a different efficiency in how the wort is run through the grains. Crops of grain change year to year just like grapes for wine. Ah, that was a good year...so drink up if you can find this beer, you lucky SOB.

 

There are 3 different ABV BCBS this year. The lower abv was in primary attributed to a very very cool spring and summer in Chicago this year. ......per the head brewer @GI.

 

Incentive for sub 15%, a lot of states this is the max. I'm sure distro issues play a roll here.

 

some states require ABV on the label

 

ABV isn't required in all states but you have to note it accurately when you do put in on the bottle. I think possibly as accurate as +/- .1% or something close to it.

 

They should post ABV on the bottle, this way a consumer won't be surprised in a bad way.