New Glarus (2022)

That’s what I suspected. I really wish they’d just fruit their vintage lambic stuff and let the fruit ferment like it would at any other lambic producer not named lindemans. Something more like VSB or R&D wild peach would surely be a crowd pleaser

 

Posted this in a Podcast thread in the main forum but sharing here as well for anyone interested. Dan Carey has a newer podcast with a few episodes so far.
https://www.buzzsprout.com/2040671

 

Black Currant might be the best fruited they've put out IMO.

 

They are beginning to can their fruited and specialty beers.

 

As a non-local, and someone that just kind of sort-of keeps track of this thread...Does this mean their thumbprint series and seasonal releases?

 

The Weizen Dopplebock is out, I have one in hand as we speak. Well, as I type

My taste is not quite fully recovered after a virus. But the wheat is coming through, and some winter warmer type spices: cinnamon, maybe a little ginger, some clove. The banana note is definitely there on nose and taste.

To me, in some ways it shades toward a Belgian dark, more than say Tap 6 or Vitus do, anyway.

I am a fan, although I think I've liked all the NG wheat variations.

 

Just opened a new glarus 25th anniversary (Belgian quad). It's definitely turned sour/tart, all the guys I shared with agreed. Too bad, it was pretty great fresh.

 

Is there any hope of their best beer ever Gyrator being brewed again?

 

This beer is actually pretty darn good. Sips well the whole way through. Hearty, smooth and clean. This is the beer I want while I’m out shoveling the walk this winter. Have no idea what the abv is, but it goes down very quick.

 

Dan discusses the beer a bit on his latest podcast. It's ~8% ABV. Double decoction mash and bottle conditioned as well. If you go to about the 12 min mark on the podcast you can hear his comments on the beer.

One other interesting tidbit is he took some of this beer and is currently freezing it down to make an R&D Eisbock (~10 barrels) planned for a likely summer release (As an R&D release, it will be brewery only, of course).

Oh, and lastly he discusses a bit as to why they are not open on weekends at the tail end of the podcast. Short answer -> No plans to open the brewery on the weekends. Hard to find staff to work on weekends, basically. Their focus is on being brewers, not a retail business.

 

That’s odd. I figured it would have been pasteurized like many of their other beers

 

Probably not for a long time, if history is any indicator. We have a doppleweizen, which should be good cancelation.

 

Auto correct needs to settle the f down!

 

Wow, I guess when you get to a certain success level in your business/career, the people that put you there, (consumers) don't matter anymore.

This response was very similar to the one Springsteen gave regarding TicketMaster ticket prices. After babbling on & on trying to justify the prices, he basically said: oh well, "that's how it went".

Easy fix, no Springsteen or New Glarus for me more Brewing Projekt/CW & Ryan Bingham/Zach Bryan!

 

Now you can do a Scribe side by side!

 

I read it as they're working all week to provide product for those consumers and giving the employees a good work/life balance to keep them wanting to come back every Monday.

But I probably lean more socialist these days, so...

 

I would have thought there would be no Pasteurization in such a small, traditional operation. You've read about them Pasteurizing?

 

The consumers, as you say, are the legions of Wisconsinites consuming Spotted Cow in bars and restaurants. They are also the people picking up beer in gas stations and grocery stores around the state. I wouldn’t be surprised if the amount of consumption that goes on at the brewery is a rounding error akin to their spillage numbers.

It’s easy to forget, as I often do, that people who engage in “beer culture”, eg. visiting a brewery, posting on a beer message board, or even contemplating their beer past “this tastes good” are probably less than 1% of consumers.

All those people are what they are focused on now.