Refunds for 2015 Regular BCBS and 2015 Prop

I think there is a difference between dark fruit flavors that people use to describe stouts and a tart/sour cherry. I think of sweet and richness when I hear "dark fruits" rather than a sour or tart bite. Also, other people have described the infection as have a wine-like aroma or taste. And I "see" that based off my tastings. It is like a sour/bad wine flavor.

 

Same here. Especially since all of mine are 04NOV. Could it be as simple as improperly sanitized bottles or caps?

 

Ive had a lot of the regular this year on tap and I don't personally get much dark fruit from it. BCBS (especially this year) to me has a deep roast, heavy caramel, and oak flavor with a rich sweetness at the end. When I think of dark fruit, I usually think of Russian imperial or something with European/Scandinavian influence (Garun Nr.19 is a good example). Although Id have to revisit past vintages, because I felt that this year was the most caramellic its been

 

I recently had it on tap and the flavor was noticeably different than the bottles i've consumed regularly since black friday. There was a lot more caramel/brown surgar/molasses type sweetness than I get out of the bottles.

 

That's interesting, ive yet to actually open one of my bottles so It might be cool to taste them side-by-side when I do

 

I've stored my bottles in a closet in my basement which stays close to 65 degrees. No sign of infection in the one I'm drinking right now...

 

I just checked all the dates on my bottles and found 5 bottled on 10/21. I'm going to drink one tonight and report back.

 

Florida and 10/21 date, good luck! Report back!

 

I've drank a handful of bottles from mine and haven't had any issues.

 

I opened one last night and I don't know, it's starting to taste different than I would expect it to taste 6 months in. I have about 2cs left of '15 BCBS, I might just start opening them one a night for a few days and see what I find.

I bought a lot of this beer because I like it, not because I like it "aged." No loss to me if consensus is "drink now" like they say with wines.

 

10/21 1727
Nasty Infected Mess.
Smells like sour cherries. Taste is like tart cherries. No barrel taste. This hurts my stomach after a few sips. Its getting worse as it warms. F*ck you AB inBev
I purchased a case at the TW in Jensen Beach. 5 are 10/21 date, 1 has no label at all, 6 are other dates.

 

Thats sucks. 10/21 and Florida seems to be the kiss of death.

 

Slight cherry tartness and a strange aroma.

FWIW my cellaring conditions are literally my basement, on a bookshelf shielded from light

 

I highly encourage you to call them and report the issue AND also send an email.

 

It would be interesting if the 6 with other dates have developed off flavors. If not that would suggest a bottling line problem.

 

Having one now and no problems at all ...

 

I called and reported it. I was told they don't know of any problems with regular right now but are looking into it. I also told them I had an infected prop and one that wasn't infected. I sure hope my 2 bottles of rare aren't infected.
I will send an email.

 

Would be hilarious if some holdover from before the InBev buyout didn't like the new bottles, and managed to infect select batches before filling. I'm picturing an evil laugh and a spray bottle with extremely potent madame rose yeast.

 

04NOV15 1243

Not the best year for BCBS but absolutely not infected

 

A close friend of mine has also reported infections in the 10/22 batch. All of mine are 10/22 so I'm going to open one tonight. I've probably opened 4-5 already (assume all were 10/22) and all were delicious, but it has been a couple months since I last opened a bottle.

 

Can anybody account for all the facts? WTF is going on?

Why were all barleywine and coffee bottles infected but some kegs were fine?
Why are some regular bottles fine and others fair and others terrible?
Why is regal unaffected thus far?
Why did it take the infection longer to become noticeable in prop?
Why are some props affected but not majority?
Why did GI detect infection only in coffee/barleywine?
I'm Rob Burgundy?

 

Very weary of all of this.

Stop.

 

Just cracked a prop. Bought in Chicago on Black Friday. Had it in the fridge at 45 degrees since.


Infected.

Even had my wife try it without telling her what it was. She had prop before. She too said whatever it was that she was drinking was bad.

 

Was skeptical of all the possible infection talk until just now. Opened up a 04NOV15 1436. Immediately recognized it was infected from the smell. One sip was all I could handle. Super disappointing. May as well start opening the rest of my bottles...

 

Not bad yet but definitely turning the corner.

GI: just man the fuck up and admit it. It'll help. The monkey on the ol' shoulder is getting heavy.

 

I forwarded this thread to multiple people at Goose fwiw

 

Wow, well done sir

 

Ron's brother??

 

Hahahaha. Yah. God damn tiny letters and giant fingers.

 

I just figured it was too much lacto BCBS.

 

Have any certified BJCP judges or Cicerones personally had issues? I'm not doubting anyone at all, just wondered if those with a certain level of training have any input. I have a bottle in the fridge.

 

Opened a BCBS '15 bottle about half hour ago or so. It's an Oct26 bottle which was stored at 54 degrees since Black Friday.

Tastes just fine. No sour or metallic flavors what so ever. It's exactly as I remembered it from initial release: almost too sweet for me but still quite enjoyable.

 

Just had a 30 Oct 15 1039 bottle here in the Bay Area - smelled sour and tasted like absolute horseshit.

 

30sep15 drinking 13.7% drinking good. Have 7 left. Fingers crossed mine stay spot on.

 

One of my (Florida) Black Friday bottles was definitely infected, super sour and metallic.

 

You definitely need to be well trained to detect infection.

 

I'm sure they would recognize the infection before the beer even hit the glass.

 

12 NOV 15 1010
14.3%

Delicious, as always. Purchased at Jewel in Lakeview (Chicago).

 

I got 18 bottles with that stamp and abv and indeed they are tasting great with no sign of off flavors as of last night. I think we're good for the long run.