GMRfx
Well-Known Member
Just my observation - It's funny that chardonnay makers deliberately promote the production of diacetyl for the feel and flavor it imparts, yet when a beer ages in a chardonnay barrel, the carryover diacetyl is a negative. I quite like the nebco beer as well as the Jack's Abby Sour Time lager that is also chardonnay barrel aged. I'm not as sensitive to diacetyl as a lot of folks (more of a mouthfeel thing for me), so the subtle buttery note in the nebco beer didn't bother me - blends well with the mustiness that brett can give off. I quite like it actually. Sent my last bottle off in a trade, and sort of regretting it.Good eye sir, indeed it is. I had it sitting in the timeout corner because it had a good amount of diacetyl. I think between six of us we barely drank half the bottle.