Question for Guys Who Drink Heady on a Regular Basis

Are there variations in Heady Topper from batch to batch??? Of course!

I have enjoyed reading this thread, because overall, everyone seems to be pleasd with what is coming out of the cans. SLIGHT differences from batch to batch are inevitable. Unfiltered, unpasteurized beer is a living creature. Aside from the differences in ingredients that Jerry mentioned, we are dealing with different generations of yeast. I could probably tell you if we are at generation 2 or 14 just by smelling it. These are tiny differences that I can identify, because I have been brewing with this yeast for 20 years. (btw, we get a fresh culture every three months)

Even though it is the same malt/hops from the same suppliers, they are potentially from different farmers/fields. Even making the appropriate adjustments to account for the obvious differences in ingredients, there is a bit of chance as to what the beer will taste like when it is done.

We make every effort to minimize the differences, but isn't that part of what first attracted you to craft beer? That what you were buying was not going to taste EXACTLY like it did the last time you had it. As of right now, we blend two 15 barrel batches for each canning run. When we are done with our now-in-process expansion, we will be blending four 15 barrel batches for each canning run. This will do an even better job of creating a more consistent beer.

My wife and I went through a four pack last night, and I could taste a very slight difference in one of the cans. This is all part of the learning curve of being a small batch, family run brewery. Age of Heady Topper is another huge flavor changer. We can it at 24 days old. Ten years ago, everyone would have been saying that it "tasted green" and needed a little more time to develop. Nowadays, people want to drink it when it is 3 hours old. Personally, I feel that Heady is at its best when it has had another week or two, or three, to age. Everyone has their own opinion, and that is what makes it all so great. And besides, the day that someone compares the consistency of Heady Topper to that of Budweiser, is the day that I hang myself in the woods. My only goal is to provide you with the most delicious hop burps that I can. I hope that we are succeeding.

 

I agree, I've had headytopper hours after canning, and it is very different from when I consider it to be optimal, 16-20 days after.

 

You are succeeding! Put down that rope! Any comparison with AB products was unintentional; just making the point that even a beer without much character to change will still see some slight variation.

 

p.s. Please ignore everything we say and just keep making Heady.

 

I've noticed it varies from awesome to more awesome.

I've always thought heady tastes better after a week or two in the can. Day or two after canning is great, but a little rough around the edges. It matures quickly though and it's during that second week that case starts disappearing real fast. Nice to see the brewer himself agrees with me.

 

i'm currently drinking a heady that is roughly 9 hours removed from the canning line and my god are my burps incredible

 

My only wish is that there was more available, I only go through Vt a few times a year and every time I have struck out getting any since its never Wed or Fri.... every GD time. Wish I could get growler fills at the cannery... (cough, cough) as consolation prize atleast. Getting a 4 pack of Celia is just not the same....

 

Well, I'm sitting here and drinking a Heady that was canned today, and I may have to eat (drink?) some of my words. It seems much danker than the last 5-6 batches, almost an armpit character (in the best way) and the tropical fruit is somewhat subdued. I will have another to check my palate...