Modem Times

This is definitely a single infected can, which I would describe as a random occurrence that is very hard to control for (since the entire batch is not infected, clearly). Our cans are run through a twist rinser prior to filling, but it's still possible for a can to become infected. Obviously we cannot test every single can coming off the line, but I would describe this as a very rare problem. In fact, it's the first time I've heard about an infected can from us. Nonetheless, I apologize and would be happy to pour you a fresh pint of Booming if you can make it down to our tasting room.

This is a different issue: dissolved oxygen, which is what mutes and/or 'skunks' hops. We are working very hard to reduce the dissolved oxygen in our beer, and figuring out why some cans/kegs are more impacted than others. This is something many breweries struggle with, especially when they're working with new equipment, as we are with our canning line. I will update you guys as we make progress, but know that we are putting a lot of effort and expense into improving it and we won't stop until it's the best it can possibly be. As always, drinking hoppy beers as fresh as possible is the best option, even when dissolved oxygen is very low. And--of course--if you're ever unsatisfied with anything you got from us for any reason, message me and I will do my best to fix it.

Cheers & thanks,
Jacob McKean
Modern Times Beer

 

@ModernTimesJacob Thank you yet again for your clear and concise information regarding your product.

This is one of the reasons I will ALWAYS buy your beer when I see it.

Cheers!

 

Thank you for the quick and great response, and an apology is far from necessary.

Of course no one is expecting every product to be perfect, as things happen in production that one cannot account for. It unfortunately happens to the best products as well.

 

Good I'm not the only one. I bought 2 4 packs on the initial week of release, one each from a different store about two days apart. I cracked open the first one the day I got it and it was this delicious bright beer. Two days later I cracked open the other four pack and it was considerably darker without the juicy fruit almost like a really old IPA (i can only assume oxygen).

I know @OTB also had a similar issue but within cans in the same 4 pack in the same time period.

 

I concur, i have definitely noticed this drop off with citra heavy beers. Typically around the 2 week mark. Zombie dust is a very average beer after a couple weeks.

 

I got an old bottle, 45 days maybe, of KRBC Citra, and it was very not good.

 

Just wanted to report that I got home, cracked open one of the three remaining booming rollers and it tasted nothing like the one from last night. Was just a bad can it appears.

 

Modern times email that was going to have the bpt link for monsters park sale. Text said next email would have the sale info for monsters park. Jacob is doing an elaborate troll to keep us waiting for months. Well done sir. Troll successful

 

Just trying not to rush the beer out the door. The coffee version took two days longer than expected because we decided to do a second coffee addition to make it punchier. Then our coconut supplier fell through, so we had to find a new one. Also, bottling has been unbearably stressful because we're trying not to waste a drop so that there is a reasonable number of bottles to go around. Simultaneously, we're all working like crazed lemurs to improve the dissolved oxygen situation, build out the new coffee roasting area, get our silos built, package the new batch of Booming, brew the next 22oz release, finalize the labels for the next 6 barrel-aged releases, brew a special batch for one of our accounts, get two new special packages made (more on these soon), get a new cellar pump frickin' delivered that we paid for back in September, begin our glycol chiller upgrade so we can actually use 2 of the 3 tanks we installed last week, get our new DE filter electrified, decide on our new spring coffee blend, acquire new barrels to replace all the ones we're emptying, clean up the rum barrels that never stop goddamn leaking, get tap handles delivered in less than the 150 days our supplier is now quoting so that we actually have tap handles for our San Francisco launch, finalize the beer delivery for the San Francisco launch, hire a San Francisco sales rep, hire a new canning line guy, finalize our frickin' hop contracts through 2021, re-do all of our brewing projections for seasonals and special release this year based on sales so far, re-do our POS material, finish our taxes, write the email newsletters & social media stuff, and handle two other giant projects I won't discuss in detail. There's other stuff too.

Anyway, just trying to get the beer right. The wait will be worth it.

Cheers & thanks,
Jacob McKean
Modern Times Beer

 

@ModernTimesJacob maybe another trip to Hawaii? Maybe with less appearances and more R&R?

P.s. I want all the beer

 

@ModernTimesJacob Sounds like you need a good Facilities Engineer.... one that has a ton of Pharmaceutical Engineering and Quality experience in your life! I wonder where I might know one of those... Hmmmm....

 

Did you ever hire that Project Manager you were looking for? Yikes.

 

All that on the agenda and not a single word about that 14% Modem Tones beer. tisk tisk.

Keep up the awesome work. I'll keep slinging my cash in your direction.

 

The last can I had was muted, herbal, and oxidized. It was like a completely different beer from the bright citra bomb I had enjoyed so much a couple weeks before. I was very puzzled, so I'm glad there's sort of an explanation of what's going on and not that my palate is swinging from one extreme to another.

*edit this should have been a response to someone who posted about oxidation above, somewhere...above

 

Sounds like they have a lot on their plate at this point. I'd rather them iron all this out because I am expecting Modem Tones, an epic 14 percent Bourbon barrel aged Quad IPA with cherries to be the beer of the century.

 

My Booming Roller cans (2/18/15) were buttery, no juicy hops and yes drain pours.

 

I've had friends/read a few reviews that report a bit of butteriness (diacetyl?) in Blazing World and a few of the IPAs, though I've never noticed it (and Blazing is my favorite one they do). All that to say, you wouldn't be the first to notice it. Can only assume they're still ironing out the kinks in both the canning line and brewing consistent batches as well.

 

My 2/20 cans were the same way.

 

i guess i am not familiar with buttery. when you guys say buttery, do you mean buttery? as in, buttery?


on another note, BGN reviewed City of the Dead

 

Buttery as in really, get a stick of butter from the fridge and take a lick.