Jackie O's 2019

I am pretty shocked to see this thread still on a single page. I generally make it to Jackie O's once a year when driving down to the Carolinas over the holidays and am still planning on that this year, but what's been going on? Has there been a change in quality, stagnation or lack of new beers getting people excited, or what? I assume there haven't been any new infections of barrel-aged offerings, as I'm sure that would have stirred up a few pages worth of drama.

 

Hey, you made it to page 2! Pretty sure they are flash pasteurizing now. So that should fix that.

 

I havent been impressed with their quality the last few years. All their barrel aged beer taste so similiar despite them doing 100 different varieties. They're all thin sugar bombs. No roast character ever and half flat mouthfeel. I once loved bb dark apparition and bb black maple but haven't enjoyed them of the last 2 or so years. Maybe it's my palate or maybe somethings changed.

 

Appervation is usually in barrels 14 months and I’m pretty sure they brewed it around the time the last batch was released. Since they released 16 months apart last time, perhaps that’s what they will do again. I’m not surprised it hasn’t been released yet due to the time they keep it in barrels

 

No infection issues at all, but the stouts have been pretty meh for a while. You had some real bangers like Anything and Everything, Anxiousness and Choas (blended w bw), and Vision is Lost, but outside of that it's been pretty obvious their heavy hitters are barleywines.

The Bwizzle Day bottles probably got JO's talked about more than anything this year and their standard releases like Brick Kiln and Wouldya Honey are great as ever.

I think where things have kinda missed for them this year has been the shift to trying some serious adjuncts in their stouts... which they just haven't figured out quite yet. I just think their base stouts aren't made for heavy adjuncts, rather made perfectly for extended barrel aging. If they really wanna get into the adjunct stout/pastry stout game, they're gonna have to brew a new base stout to handle it better imo.

With that said... I would be totally fine with them just releasing straight BA stouts and BW's with little to no adjuncts. They extended age and blend with the best of them and those are the beers I continue to jump for from JO's.

 

@Gibspeed I’d be hard pressed to believe that the majority of people that visit this thread would agree that JOs beers are meant for “extended age.” I think most of us feel quite the opposite.

-And, I’m not even talking about anything related to infection problems of the past.

@CannedWaggoneer Probably has some feelings.

 

Well you misread my post...

I said JO's base stouts are perfect for extended BARREL aging and then said JO's extended ages and blends beer with the best of them. I did not say you should buy their beer and age it for an extended amount of time.

The stouts and bw's they do, with Extended barrel aging (16, 18, 24+ months) have been where they excel.

 

In that case, i concede (although your post was not clearly worded).

 

Something you know a thing or two about.

 

Mostly you can't read though and would rather just respond. It's fine.

 

Think a lot of their core bottles that were once hard to get are now regulars on the shelf. Not much fuss over availability or limits anymore. If you want to add some pages on the thread you could raise the debate on price per ounce.

 

Okay we could do that but can we get back on track and talk about draft temperature?

 

Aren’t most of their packaged stouts technically adjunct stouts?

 

Brandy BA Black Falls was pretty well regarded by most people and I quite enjoyed it. I also think BB Oro this year is better than most years. People aren't as excited because they no longer need to chase trucks or drive down to Athens. No complaints here, though I do love a good Friday trip down there.

 

Brown sugar vs. walnuts.

Jackie O's, the original pastry stout factory.

 

I mean technically I'd imagine they're all adjunct stouts since they likely use some oats, and yes Oil, Oro, etc have nuts, which they've been doing forever. That's why I tried to specify "heavily" adjunct though. They went from some nuts, a little honey, maybe a coffee version to... Rum BA w/ coconuts, a few with 50 tons of vanilla beans, orange in a barleywine, double extra quadruple maple, etc.

I just think with the bases they make and how good they are at barrel aging and blending, the stars of the show are their mostly standard base beers, aged for a long time, in a variety of different barrels. If they really wanna get into the pastry stout/bw game I think they have to brew some brand new base beers to handle the flavors better. Just my imo.

 

Read what you wrote:

[QUOTE="Gibspeed, post: 6678325, member: 1190542”]
They extended age and blend with the best of them and those are the beers I continue to jump for from JO's.[/QUOTE]

That does not obviously read that the brewery does well at producing extended barrel aged beers. In fact, “they extended age” is a bit non-sensical.

No need to be a turd. You’re around the GL forums enough to know that I don’t ride peoples asses just to be a shit.

Unless their pregnant wife takes two wristbands.

 

It's about to go down

 

Gotcha. Yeah I wasn’t talking about the oats but namely walnuts in Oil and brown sugar in Dark App (though I’m not 100% certain that they still use brown sugar with that)

 

Yes, I wrote that right after (if you had posted the entire quote) a line that says their base stouts are perfect for EXTENDED BARREL AGING.

And yes, you need not remind me of how bitter you still are, a year later, about her getting more bottles than you. I know it hurt you deeply. I'm still not sure though, are you more hurt because she got the extra allotment or because she did so while being pregnant? I've been wondering that as you continue to bring that up lately.