Rare Barrel Founder's Society

[abecall98]

According to my buddy who worked there they're never going to do spontaneous fermentation. Everything is from cultures. So I don't know why I would wait for that, it's probably not going to be significantly better than their best golden sour.

Who knows, if enough people bitch about it, maybe they will try something new.

 

[matedog]

Who knows, if enough people bitch about it, maybe they will try something new.

I'm not sure why they wouldn't. Being an "all sour brewery" and repeated interviews where they said they would "try everything", I can't see why this wouldn't be an inevitability. Especially considering how much lambic is loved in the US and how few US breweries are doing spontaneous fermentation/lambic-esque beers.

 

[bdogg1]

i just think they are still trying to establish themselves. Our type of crowd can be pretty fickle when it comes to crap beer hahaha.

 

[abecall98]

I'm not sure why they wouldn't. Being an "all sour brewery" and repeated interviews where they said they would "try everything", I can't see why this wouldn't be an inevitability. Especially considering how much lambic is loved in the US and how few US breweries are doing spontaneous fermentation/lambic-esque beers.

I could see them changing things up whenever they finally start brewing at home. I'd love for them to experiment especially if all their beers become dull and get the house yeast effect going on. Maybe they don't wanna bother right since they are couch surfing breweries and using other excuses instead?

 

[stupac2]

I could see them changing things up whenever they finally start brewing at home. I'd love for them to experiment especially if all their beers become dull and get the house yeast effect going on. Maybe they don't wanna bother right since they are couch surfing breweries and using other excuses instead?

The impression I got from my friend is that it simply will never happen. They apparently even pasteurize the fruit so that there's no contamination from skins. The impression that I've gotten is that they are just super control freaks about process and spontaneous is far too unpredictable for them.

Which is fine, as things go, but definitely disappointing.

 

[abecall98]

The impression I got from my friend is that it simply will never happen. They apparently even pasteurize the fruit so that there's no contamination from skins. The impression that I've gotten is that they are just super control freaks about process and spontaneous is far too unpredictable for them.

Which is fine, as things go, but definitely disappointing.

Eh, they are new and stuff still. I can see them being willing to take on new challenges in the future. They are both young, and eager to do well. They are always asking for feedback through the founders members and stuff. With enough people asking, I could see them giving it a shot with a few batches and trying out a more traditional approach. It's not like a couple batches would **** up the whole brewery or anything.

 

[johnnyramirez]

I could see them changing things up whenever they finally start brewing at home. I'd love for them to experiment especially if all their beers become dull and get the house yeast effect going on. Maybe they don't wanna bother right since they are couch surfing breweries and using other excuses instead?

What I heard last is that them brewing in house is a long ways a way. Right now they've increased the quantity and still only need to brew every 3 weeks with the size of the fermenter they have. Investing in brewing equipment would be a waste for them since it'd go unused for weeks at a time.

I also heard no Berliners which is disappointing. Stu just mentioned it, but I've also heard they're super control freaks about their process and even Berliners are something they don't want to do.

 

[tosh1]

I'm stoked for that apricot sour fill this weekend

Got my Growler in the car and planning a stop on the way home. Zero ***** about sitting in traffic tonight.

 

[abecall98]

What I heard last is that them brewing in house is a long ways a way. Right now they've increased the quantity and still only need to brew every 3 weeks with the size of the fermenter they have. Investing in brewing equipment would be a waste for them since it'd go unused for weeks at a time.

I also heard no Berliners which is disappointing. Stu just mentioned it, but I've also heard they're super control freaks about their process and even Berliners are something they don't want to do.

I am not impatient when it comes to them. You know I enjoy the beers they do now, and I am cool with waiting for in house and different beers if they do come out in the future.

When did they say they are going back on their berliners and not going to release them afterall?

 

[stupac2]

It's not like a couple batches would **** up the whole brewery or anything.

It actually totally could, depending on what happened. That's why SARA can't BA any clean beers, anything that hits oak gets all the bugs. You need separate facilities. Does it matter so much when it's just a different strain of brett/lacto/pedio/whatever? Maybe not, but I also wouldn't think that the bugs from the fruit would really matter. Finding out that they pasteurize their fruit was kind of an eye-opener for me and definitely reset my expectations for what we'll see them do.

But we'll see. I have no real idea what their final vision and what they'll be putting out over the next year. That's why I'm giving them one more, but if they keep doing replacement-level sours then I'm just going to spend my money elsewhere.

 

[johnnyramirez]

I am not impatient when it comes to them. You know I enjoy the beers they do now, and I am cool with waiting for in house and different beers if they do come out in the future.

When did they say they are going back on their berliners and not going to release them afterall?

What I heard was that Jay's experience brewing Berliners using a sour mash on a large scale at The Bruery resulted in them dumping like half the batches. I guess he doesn't want to be throwing away that much beer and would rather stick to what they're doing. Disappointing for sure since one of the things that sold me on the membership was Jay and Alex specifically telling me that they wanted to have a fruited Berliner available most of the year.

 

[johnnyramirez]

It actually totally could, depending on what happened. That's why SARA can't BA any clean beers, anything that hits oak gets all the bugs. You need separate facilities. Does it matter so much when it's just a different strain of brett/lacto/pedio/whatever? Maybe not, but I also wouldn't think that the bugs from the fruit would really matter. Finding out that they pasteurize their fruit was kind of an eye-opener for me and definitely reset my expectations for what we'll see them do.

But we'll see. I have no real idea what their final vision and what they'll be putting out over the next year. That's why I'm giving them one more, but if they keep doing replacement-level sours then I'm just going to spend my money elsewhere.

Crooked Stave ending their society is what made me definitely renew Rare Barrel but I'm in the same boat. I really should've bought more De Garde memberships. The dream is a 2nd SARA membership but that'll never happen.

 

[stupac2]

Disappointing for sure since one of the things that sold me on the membership was Jay and Alex specifically telling me that they wanted to have a fruited Berliner available most of the year.

Yeah, same here. I mean, I heard it second-hand, but that's something I was looking forward to. Oh well.

 

[matedog]

Got my Growler in the car and planning a stop on the way home. Zero ***** about sitting in traffic tonight.

What time you heading over? I'm trying to do a quick stop by to pick up some bottles around 5.

 

[tosh1]

What time you heading over? I'm trying to do a quick stop by to pick up some bottles around 5.

I plan on being in and out at 4 - but I have a 2:30pm meeting that could go late. Being there around 5 is a distinct possibility.

 

[jtmartino1]

It's not like a couple batches would **** up the whole brewery or anything.

Tell that to this guy

 

[jtmartino1]

What I heard was that Jay's experience brewing Berliners using a sour mash on a large scale at The Bruery resulted in them dumping like half the batches. I guess he doesn't want to be throwing away that much beer and would rather stick to what they're doing. Disappointing for sure since one of the things that sold me on the membership was Jay and Alex specifically telling me that they wanted to have a fruited Berliner available most of the year.

They should just pitch lacto and be done with it. They already use lacto anyways. Dicking around with sour mash is unnecessary.


Post 93 here from Trevor at DeGarde: http://www.talkbeer.com/community/threads/firestone-thread.7732/page-5

 

[CommanderofAwesome]

What I heard was that Jay's experience brewing Berliners using a sour mash on a large scale at The Bruery resulted in them dumping like half the batches. I guess he doesn't want to be throwing away that much beer and would rather stick to what they're doing. Disappointing for sure since one of the things that sold me on the membership was Jay and Alex specifically telling me that they wanted to have a fruited Berliner available most of the year.

You can still create a berliner weise without a sour mash, you just inoculate it instead of using the natural bacteria....

 

[bdogg1]

I plan on being in and out at 4 - but I have a 2:30pm meeting that could go late. Being there around 5 is a distinct possibility.

I will be there at 4 myself. Hoping traffic is stupid tonight.

 

[tosh1]

I'm almost out of here already. Growler, bottles and a glass of Forces Unseen

 

[bdogg1]

I'm almost out of here already. Growler, bottles and a glass of Forces Unseen

Where are you sitting...

 

[stupac2]

Where are you sitting...

I would think he'd be obvious, being the guy in the Austin Powers getup.

 

[bdogg1]

I would think he'd be obvious, being the guy in the Austin Powers getup.

I knew i was missing something lol

 

[matedog]

Be here maybe five mins. Got yellow shades and ugly work clothes on.

 

[tosh1]

Been and gone, was at corner of bar blue work shirt, hating myself at Berkeley Bowl

 

[tosh1]

Map of the Sun and Forces Unseen are both ******* boss.

 

[bdogg1]

Map of the Sun and Forces Unseen are both ******* boss.

I really enjoyed force. And the egregious was not what I expected. I liked the funk with the dank taste

 

[Hookemhops13]

Well I havemt had anything from them but want to give this a shot. Looking for a trustee...

 

[RyanG1]

Just had Map of the Sun and Forces Unseen. Both really good golden sours, especially Map. Hopefully they keep producing more of these. And visiting on a Sunday was nice and relaxing.

 

[evilhead]

Will have to head up there, been a while. Pupil as guest beer doesn't hurt either!