Bruery Reserve Society 2014 Allocations/Discussion Thread

[benbikes4beer]

Yep, I'm in. Will be insane/stupid. So stupid I'm surprised dontdrinkbeer won't be involved.

He's the stupidest!

 

[daniel1]

2012 Melange 3 is beer #2. Yay?

 

[franch]

Thank god there's only a few more weeks of stupac2 being a Society member. I'm not sure who's worse you in the Bruery threads or SeaWatchman in the Hill Farmstead thread. At least he's entertaining I understand the disappointment with the Bruery and what not, and also understand that you've moved on to the SARA and Rare Barrel as the new latest and greatest thing.

******* thank you. Jesus Christ the kvetching. I get it, it's fashionable to hate the Bruery and you're not renewing. melange 9 was good and so is bt.

 

[CommanderofAwesome]

I must say that I did enjoy the Reserve Society this year despite it being difficult, and very expensive to get all my bottles shipped to Denver from LA. I thought everything I bought was very good. My goal was to spend enough to make Horders, but I guess $1200 wasn't enough. That being said, I received the invitation from Casey at the same time I would have needed to renew RS. That made the decision easy for me, but I still will miss buying new Bruery allotments every month.

I spent $2k and that wasn't enough.

 

[jtmartino1]

The other stuff I would say being local i was able to try almost every beer before deciding to buy of not. I purchased based on personal preference after tasting 95% of the time in 2014 so I'm happy with almost every purchase. Once they've lost your trust this all becomes irrelevant.

Being local makes a huge difference. The beer on tap is solid, almost all the time. They just have no idea how to translate that into bottles.

Good thing PMR is putting that Master Ciceroney title to work. Too bad you don't have to know how to control infection to get that title.

 

[Heatwaves1]

Good thing PMR is putting that Master Ciceroney title to work. Too bad you don't have to know how to control infection to get that title.

It's fun to take shots, but realistically the only way that they could be certain is to (1) not blend, (2) not use barrels (particularly wine barrels), and (3) not use adjuncts. All three are pretty much the Bruery's forte when beers are successful... and also when they're not.

 

[Xul1]

Anyone opened a bottle of Ignis Fatuus lately? I had a bottle I had neglected to open and it's smelling and tasting rather infected, well along the path to being pseudo-Tart of Darkness. Curious if it's a widespread issue or if I just happened to get a bad bottle.

 

[CommanderofAwesome]

Had one last night actually and was just fine.

 

[DougOLis]

Did anyone go to the blending session today? What was the winner?

 

[Dmkaz]

2014 Grey Monday, today.

 

[drbenzo1]

2014 Grey Monday, today.

tasting room or online?

 

[daniel1]

tasting room or online?

2014 online for RS/HS. Guessing multiple years will be available in the tasting room.

 

[drbenzo1]

2014 online for RS/HS. Guessing multiple years will be available in the tasting room.

What time does it start?

 

[DougOLis]

What time does it start?

Online started at midnight. Tasting room when they open.

 

[DougOLis]

Via MattOlesh:

The Melange #11 winner was a blend of Sour in the Rye and Sucre (more SITR than Sucre) treated with Dates, cinnamon and Anise.

Maybe it'll be fine, but that sounds like something I have very little interest in.

 

[Rau711]

Via MattOlesh:


Maybe it'll be fine, but that sounds like something I have very little interest in.

What the hell are people thinking? That sounds horrible. Was there no good beers that should be blended there so they went ith the 2 most common? Was smoking wood out of consideration?

 

[WeWantTheFunk]

Anyone in San Diego want 2 bottles of Filmishmish? Tried one of my bottles and I don't really care for it.

 

[stupac2]

What the hell are people thinking?

A lot of people seem to really like those malty sours. Those people should be sent to asylums, because clearly something went wrong in their brains.

 

[JulianB1]

A lot of people seem to really like those malty sours. Those people should be sent to asylums, because clearly something went wrong in their brains.

I assume by "malty sours" you are talking about these thick messes that are practically sour barleywines, and not something balanced like Rodenbach Grand Cru? Because I like the sour/malty/sweet combo of most big Flemish reds.

I don't want sour Sucre or Bois.

 

[daniel1]

The tasting room is selling 2013 for $44.99.

 

[stupac2]

I assume by "malty sours" you are talking about these thick messes that are practically sour barleywines, and not something balanced like Rodenbach Grand Cru? Because I like the sour/malty/sweet combo of most big Flemish reds.

I don't want sour Sucre or Bois.

Definitely not counting Rodenbach.

 

[jtmartino1]

It's fun to take shots, but realistically the only way that they could be certain is to (1) not blend, (2) not use barrels (particularly wine barrels), and (3) not use adjuncts. All three are pretty much the Bruery's forte when beers are successful... and also when they're not.

Is there an echo in here? I feel like I'm repeating myself.

It's really not that hard to control infection. Feel free to go back and read the other fourteen posts where I listed ways of fixing the problem that other breweries use with success. Especially those who have faced infection issues before.

I seriously, seriously think that people need to have a fundamental understanding of molecular biology in order to obtain a master cicerone title. And if it's required, then why not utilize that knowledge?

You local guys (apologists?) are hilarious. FWIW I've been a Society member for 3 years. And almost $6k in Bruery beer later, I feel like this guy:

 

[CommanderofAwesome]

The tasting room is selling 2013 for $44.99.

 

[jtmartino1]

A lot of people seem to really like those malty sours. Those people should be sent to asylums, because clearly something went wrong in their brains.

It's easier for the Bruery to produce. Blending a BA beer with a sour beer hides the unintended infection.

 

[theothermatt]

Anyone figure out what they are releasing on the 19th?

 

[Xul1]

Anyone figure out what they are releasing on the 19th?

We got vintage Melange 3 this past weekend so I'm assuming vintage Melange 1. Tasting room looks like it will be some sort of Autumn Maple.

 

[Usofar]

You local guys (apologists?) are hilarious. FWIW I've been a Society member for 3 years. And almost $6k in Bruery beer later, I feel like this guy:

Who looks more hilarious the guy who spent $6000 on $20-$30 products only to bitch incessantly about it, or the person who's spent the same and is genuinely happy.

 

[jtmartino1]

Who looks more hilarious the guy who spent $6000 on $20-$30 products only to bitch incessantly about it, or the person who's spent the same and is genuinely happy.

I'm an idiot. We've already established that. Bitching incessantly about it is like a temporary salve on my anus.

And that $6k was a lie. I was in maybe $1500 the first year, $1200 the second, and like $300 this year because it's been absolute garbage.

You guys are lucky to be able to drink their stuff on tap that they should be bottling. I'm lucky because I realized I'm dumb for being a member, so for next year I put all that money into memberships with DeGarde, Ale Apothecary, SARA and Wolves & People (which is still a better gamble than the Bruery!)

 

[Xul1]

Oaked Old Richland and Geriatric Hipster Club are up (GHC for HS only). Mango Hottenroth still isn't ready...

 

[Heatwaves1]

Is there an echo in here? I feel like I'm repeating myself.

It's really not that hard to control infection. Feel free to go back and read the other fourteen posts where I listed ways of fixing the problem that other breweries use with success. Especially those who have faced infection issues before.

I seriously, seriously think that people need to have a fundamental understanding of molecular biology in order to obtain a master cicerone title. And if it's required, then why not utilize that knowledge?

You local guys (apologists?) are hilarious. FWIW I've been a Society member for 3 years. And almost $6k in Bruery beer later, I feel like this guy: