Since these are going national, it's likely to be a larger conversation on BA, but figured the Pacific group would still have plenty to say. From the email: Announcing Cellar 3 For years, our brewers have been experimenting with barrel aging and bottle conditioning our beers, and with results like Silva Stout and Flanders Drive we knew we were onto something special. Now, these rarely released masterpieces will become part of a collection of specialty beers housed in our new Cellar 3 facility, and will be ready to share as part of a new series in Spring 2015. Keep watch on our social channels and website for more information on our new releases as they become available. *** Curious, but we'll see how these releases are received, I guess...
It's interesting how this got zero replies which mean very little interest. Seems like GF is hitting a big bump in the road. The release of the new recipes seem to have gotten less than favorable reviews and their recent releases such as soul style and Mosaic went most under the radar. The alpine beers aren't as good as the original brews and now this release gets zero attention. I heard that Silvia stout was coming out again awhile ago but nothing new new since then. GF really needs a new if not multiple new beers to put them back on the map.
I'd agree there -- can't just sweep recent issues under the rug with this sort of program (though not as if anyone was really calling for it from them). I actually enjoyed Soul Style, but can't really get behind the reworked West Coast IPA and Hop Head Red. Obviously people are still buying their stuff, but are they starting to become a Sam Adams-style brand that a lot of craft drinkers just see around all the time but rarely orders any?
I was not a fan of the Green Flash 12th Anniversary, hopefully that was not an indication of what is to come from this new venture.
Just found a bottle of cellar 3 silva stout. A beer brewed in 2003 and barrel aged for almost 2 years... I'm intrigued. Looking forward to this one. Will probably sit on it until Christmas time.
Green Flash is plenty busy and sells plenty of beer. Maybe they've lost the beer geek crowd in San Diego (I think I lost interest about a year and a half ago), but that hardly is enough people to create a bump in the road.
It's been speculated that the Silva is unblended in the Mostra version - which would explain why it's getting some rave reviews...
Not a bad list. They brought some of those to the Copenhagen Beer Celebration, and while I didn't have any, a couple of my friends from other places had them and liked them. Also, when did Super Freak become Le Freak Barrique?
Pat, I'm a bit confused about how the ABV figures for Double Stout, Silva Stout, and Barrel Strength Silva Stout work out. According to GF, they each have the following ABV: DS = 8.8% SS = 10.1% BSSS = 13.1% According to the paper that was floating around at the Silva Stout release, the packaged product is 45% Double Stout/55% Barrel Strength Silva Stout, which would be 8.8*.45+13.1*.55 = 11.165% ABV. How does the final packaged product end up at 10.1% ABV when the theoretical ABV is 11.2%? Were some particularly strong barrels used for the Mostra Silva Stout and everything else just averaged out lower? Or...?
I had the Silva Stout with Coffee on nitro yesterday, it was freakin damn good. Unfortunately, the regular Silva stout did have an off taste to it; a sour note to say the least.
Dude your math skills are on point. The barrels we used for the Coffee were the first ones filled in a run of 280. Somehow they got put in with some other funk barrels and I forgot about them, so really got more like 24 months of aging which means more evaporation time which means higher alcohol. When we tasted through the barrels there were definitely some that you could tell had more evaporation in them and you could taste the higher alcohol. We tasted 172 and blended 156 so there is some big variance in them. Make sense?
Just came back from Cellar 3. Busy, but not really crowded. The place is large enough to give everyone enough room. Lots of very interesting sours. Really really cool place.
