Persica blend 1 & 2 thoughts

I wonder if this is the reason Persica wasn't ready earlier on. Will the butter flavor go away over time or will it get worse?

 

Are they bottled with live yeast (brett)? If so, then it might go down. If not, then it will probably get worse with time.

 

I had some heavy diacetyl/butter going on in a couple of my peach whiskey surettes. It's has been mostly chewed up by the bugs, or there's just some decent bottle fluctuation, because they're drinking nicely now. I'm also starting to think this is just some sort of house terrior coming through in anything with peaches. Who knows, but age certainly won't harm any of this years reserve beers.

 

frankly, age has not helped d'or batch 1 so.... im not incredible optimistic.

 

I had a L'Brett D'or Batch 1 a couple of weeks ago and it was one of my favorite beers in recent memory. Stored in a dark, temperature and humidity controlled cellar at 57 degrees for the last year, though, so perhaps that may explain others' different experience.

 

i doubt a few degrees in cellar temp is changing the diacetyl properties in a beer that was a diacetyl bomb from day one, but mine sits around 60 most of the year.

i remember sending out a trade w/ a few in it when it was first released and warning my trading partner that it was a diacetyl bomb. he still loved it, but its always been this way.

 

Is Crooked Stave doing any recall of these "butter bomb" Persica's?

Has Crooked Stave even acknowledging the problem yet?

 

I can cofirm this with the St Bretta Fall. It was like drinking buttered popcorn. And the crisp carb/mouthfeel found in spring and summer St bretta was also missing.

 

I noticed a huge variance between the tap version of St. Bretta Fall and the bottle version. I had the tap version at the old barrel cellar on the first or second day of its release and thought it was decent. I bought a bottle when it hit stores like a week later and my wife and I both thought: Huh? What happened?

Re Persica, I have had two small tastes from two separate bottles (both blend 1) and there was a pretty good variance between the two, but I did not think either was a full-on butter bomb.

 

This is cute, who is selling him pot?

You're kidding right? They just raised prices almost 30% for the membership then did the same for bottle prices. Everything is fine, nothing to see here. See Sentinence response aka suck it .

 

You been drinking again, Poon?

 

I am think that is the case.

 

I know I'm even more sour about this at the moment (no pun intended,) Cigar City just sent an email to their El Catador members showing how this is supposed to be handled (mind you, I understand that the email was sent out before the beer went up for sale rather than issues cropping up after the sale had taken place):

We are bummed to report that we will be cancelling the sales for Amplitude tomorrow for El Catador Club.

This decision was made when our lab found some strains of lactobacillus on the plates swabbed from our brite tank, the vessel used to carbonate the beer shortly before bottling. Lactobacillus is great for our Berliner Weisse and the upcoming Sour Guava Grove, as it aids in souring the beer. In Amplitude, a big rich barrel-aged doppelbock, it'd be a disaster.

We are going to stress test some bottles and see if there are any more signs of infection. Hopefully it was just a minor scare, but until we know for sure, Amplitude bottle sales are cancelled.

 

unintentionally infecting a dopplebock w/ lacto and selling sour beers w/ some diacetyl arent really in the same game....


i mean, i see what youre saying, but diacetyl is a natural part of the process, not the result of some unintended infection.

 

is waelzblood still good and not buttery?

 

Yes. I've had it recently and it's quite good. Definitely more sour but still super tasty.

 

have you had atrial rubicite?

 

Indeed.

 

which one did you like more?