Parabajava... Yes please

I think you'll find that the majority of coffee beers are made with very high-qiality, locally-roasted coffee, so it's not the coffee itself that is to blame. I've never heard of a brewery using something like Folgers, or even Starbucks for that matter.

It's all about how the coffee is added to the beer. Both beer and coffee and very sensitive to oxidation and staling, and coffee probably even more so than beer. I think the way many brewers add coffee doesn't address this issue sufficiently, leading to harsh, stale coffee character.

 

Black Xantus?

 

[quote="bulletrain76, post: 1201175, member: 170parabola u've had this beer before. It's not new.[/quote]
Says who, they named it the week before regular porabola release.

 

For the true coffee connoisseur, Sebowski's method is the only good option - brew the coffee separately and just add it to the beer.

That said, I prefer "dry beaned" beer to the regular style where the beans are thrown into the boil (or at the end of the boil).

 

that makes sense. I know talking to a local brewer who did a coffee series for a bunch of beers he said he tried a lot of different methods to adding it, his favorite was adding whole beans for the last 48hrs or less before bottling/kegging.

sadly I do know of homebrewers using Folgers or similar coffee. I am sure professional brewers would not be as lazy/dumb to do this.

 

Founders Breakfast Stout always reminds me of Folgers.

I kind of had the same impression as nano.

 

and FMB by Founders was not very good, not because of the beer, but because of the coffee.

There is some other beer that taste like stale cheap coffee that I couldn't stand. However, other people in my tasting group said they really liked it, but also said they drink cheap (Foldgers) coffee.

 

Says who, they named it the week before regular porabola release.[/quote]


It's a 2011 Keg of Xantus that was recently found in the library. They had to serve it under a new name because FW doesn't own the nectar brand anymore. Same Reason you can now get Taproom IPA and Taproom Brown at the brewpubs.

 

Was this really Xantus? I've never aged a Xantus, but Parabajava was just incredible. I always thought Xantus was a bit underrated honestly, but wow, some age does wonders for the beer.

 

I was fortunate to try it on Sunday. I really don't think is was Black Xantus. It was a lot more bourbon-y than any Black Xantus I've had (Black Xantus is only aged 6 months in various barrels compared to 12 months in bourbon barrels like Parabola). Either way, I thought it was amazing. Although I have to say I liked this years Parabola better. It's seriously the best batch yet.

Here is quick pick i snapped of the Parabajava description.

 

This is the only keg of Xantus aged for almost 2 years that I know of, so all bets were off for what it was going to taste like. But since 2011, Xantus has been mostly Parabola barrels with some Merkin blended in, then infused with coffee. Age was relatively consistent with Parabola, though it's always a blend of barrels form about 6 months up to 2 years. The coffee has always made the bourbon character a little less obvious but it's still there.

 

Interesting... I have a couple of bottles of 2011 Xantus and one 2010. I'll have to crack them open soon and see how they're doing.

 

bulletrain76 brews for Firestone. Its Xantus.

 

I don't know why, but I believe him.

Definitely looking forward to cracking my 2011 bottles now.

 

If FW doesn't own the rights to the above mentioned beers but still brew them for whoever owns that brand, y are they able to use one of those beers(xantus) add coffee and call it parabajava? Why not call it something completely different and not try to trick consumers into buying what they have called a "different take on parabola" I don't give 2 shits either way because the beer was delicious and I feel lucky to have tried it regardless of what it may or may not be.

 

I stand corrected then. I will definitely need to pick up some more bottles of Xantus because they age pretty damn well. I guess the taproom employees and description were a little misleading, although I guess technically its a twist on Parabola because Xantus is essentially blended Parabola + coffee, from what I now understand.

Either way it was damn good and I hope to see more experimental beers like this from FW in the future.

 

Have kegs popped up anywhere else?

 

They had it on tap at 38 Degrees in Alhambra until yesterday. I was there yesterday and drank something else. I went back today for some Parabajava, and it was gone as of yesterday night. Bummed!! I did, however, drink a glass of Bruery's Oude Tart w/ Sour Cherries and some Praecocia today in it's place though.

 

Parabjava infected Freddie Mercury.

Parabjava let the dogs out.