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no idea what that beer even is but me and my boys will be there

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It was a blackberry/coffee stout from GI Clybourn at Stout Fest and FOBAB last year. It was absolutely delicious.
 
It was a blackberry/coffee stout from GI Clybourn at Stout Fest and FOBAB last year. It was absolutely delicious.
As the resident Clybourn expert, Vainglorious a Belgian stout with Black Raspberries, coffee and aged in red wine/bourbon barrels. It was first released at the hilariously under-attended Goose Belgian Fest 2014, but also made appearances at FOBAB and Stout Fest 2015.
 
I think thewimperoo Cherry Run will be $40 inclusive of tax.
hahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaha
 
Saw the $40 all inclusive ticket on Instagram, figured it was per bottle. Not sure what the $40 gets you.
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maybe it is their attempt to cull "double dipping"?!? Although I agree with the general consensus... Not only will I not be attempting to buy two bottles, I won't even show up for one.
 
Saw the $40 all inclusive ticket on Instagram, figured it was per bottle. Not sure what the $40 gets you.
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maybe it is their attempt to cull "double dipping"?!? Although I agree with the general consensus... Not only will I not be attempting to buy two bottles, I won't even show up for one.

That price tag won't stop many people. Not enough people to make a difference, anyway. Low bottle count AND fruit? They could charge $50 and still sell out quickly.
 
Cherry Wheatwine wont have people lining up hours early, at least not compared to a Barrel Aged Stout, or A Barrel Aged Stout wif Adjuncts. See Cthulhu and Nthulhu
 
anyone happen to know the wine barrels used in napa BCS? art is theft

I was thinking about this beer the other day and wine barrel-aging in general. Is there more of a tendency to have residual wild yeast in wine barrels leading to infected/soured stouts and therefor a tendency to not bottle beers aged like this? It seems like you could keg it and serve it before infection takes over, but in bottles time could be your enemy. It's just surprising to me that there aren't more wine aged stouts out there (maybe there are and I just don't know about them?).
 
anyone happen to know the wine barrels used in napa BCS? art is theft

I took a janky pic at Rare Day. Not sure how helpful it is.

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I am way more interested in why there isn't more Speyside BCBS since they use a scotch barrel vendor. That was legit.

Scotch barrel BCS will be in the future.
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I took a janky pic at Rare Day. Not sure how helpful it is.

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Scotch barrel BCS will be in the future.
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nicely done...red wine is close enough for funk (or lack thereof), I thought it was chardonnay so I was way off. would of never expected american oak either.
 
The MT and TH designate the toasting of the barrel. The barrel received medium toasting and the head of the barrel received some toasting, too. As you may know from Bourbon, the more toasting, the more char there is.
 
I was thinking about this beer the other day and wine barrel-aging in general. Is there more of a tendency to have residual wild yeast in wine barrels leading to infected/soured stouts and therefor a tendency to not bottle beers aged like this? It seems like you could keg it and serve it before infection takes over, but in bottles time could be your enemy. It's just surprising to me that there aren't more wine aged stouts out there (maybe there are and I just don't know about them?).

Red Wine Mex Cake first came to mind.
 
The barrel is prob a red wine. Strong tannins from the grapes may impart nicely in to the beer. A white wine would be very acidic and seems odd, imo, with imparting fruity notes. We'll see
 
The barrel is prob a red wine. Strong tannins from the grapes may impart nicely in to the beer. A white wine would be very acidic and seems odd, imo, with imparting fruity notes. We'll see

That huge red stain on the barrel gave it away. Now the question is when and where is this being poured!
 
ad astra is delicious. At $9.99 a 4-pack, I can get 192 oz. of beer for $40. middlebrow must've forgot to jack up the price due to the salt used.
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And 8% abv too, how do we do it...don't worry, it's going in wine barrels with cherries (not joking) and I'm expecting 40 dollar 750's next fall, and of course, that price is all inclusive.
 
And 8% abv too, how do we do it...don't worry, it's going in wine barrels with cherries (not joking) and I'm expecting 40 dollar 750's next fall, and of course, that price is all inclusive.

Can we start lining up today?
 

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