The Crooked Stave Cellar Reserve Thread

[Previously]

Is anyone talking about Persica? Reports of diacetyl are rampant.

Opened a Batch 1 bottle which was fantastic. A Batch 2 bottle had a definite diacetyl finish.

 

[Beerontwowheels]

Is anyone talking about Persica? Reports of diacetyl are rampant.

Opened a Batch 1 bottle which was fantastic. A Batch 2 bottle had a definite diacetyl finish.

My bottles are still in CO. This is the worst news if true. Kind of hoping you are really sensitive to diacetyl and that we don't share that chromosone. LYMI.

 

[Previously]

My bottles are still in CO. This is the worst news if true. Kind of hoping you are really sensitive to diacetyl and that we don't share that chromisone. LYMI.

Just look up Persica Blend 1 on untappd. More than half the checkins refer to it. Believe me, I'm as bummed as you are.

 

[xnicknj]

Is anyone talking about Persica? Reports of diacetyl are rampant.

Opened a Batch 1 bottle which was fantastic. A Batch 2 bottle had a definite diacetyl finish.

Yes. We just had both batches last night and each had a different, yet unmistakable diacetyl presence. Buttered popcorn and sour peaches, no thanks. It was really disappointing but the Raspberry Origins we had was phenomenal.

 

[bugdoc]

Is anyone talking about Persica? Reports of diacetyl are rampant.

Opened a Batch 1 bottle which was fantastic. A Batch 2 bottle had a definite diacetyl finish.

Both blends were complete butter bombs for me, at least on the palate - the nose was pretty good, especially blend 1's, but taste-wise? Yeesh. Not remotely subtle.

 

[stxSS07]

This news is the worst. Just traded for batch 1&2.

.

 

[bird22]

Both blends were complete butter bombs for me, at least on the palate - the nose was pretty good, especially blend 1's, but taste-wise? Yeesh. Not remotely subtle.

Same bottles, same outcome.

I had another friend open a batch 1 on Wednesday and it wasn't even close to drinkable. Infinitely worse than the bottles mentioned above. Butter bomb to the max.

 

[bird22]

Sad.

 

[Beerontwowheels]

I guess the best part of this terrible news is that duceswild and I ****** up and didn't order extra allocations. Misfortune --> Good fortune?

 

[salzar1]

Glad to see that the quality of the beer justifies the price increase.

 

[stxSS07]

Has this been a known issue for a while, or did reports just start trickling out?

 

[bugdoc]

Has this been a known issue for a while, or did reports just start trickling out?

I tried them for the first (and so far, only) time about 2 weeks ago - hadn't read any reviews of this year's batch beforehand, but after trying those butter-sticks, I looked back at others' Untappd reviews and saw mostly glowing reviews with only the odd mention of diacetyl here and there. Either there's some seriously huge bottle-variation going on, or some people must be veeeeeerrry insensitive to diacetyl (perhaps they also need to drown their popcorn buckets in gallons of that "butter" to taste anything).

 

[cfrances33]

Had both, and no diacetyl to be found. Group was split between enjoying blend 1 or blend 2.

 

[Beer me]

Hopefully CS did not know about this before they released this. And a further hope that this prompts them to introduce a better quality control system. One final hope, that my bottles aren't similar to these drain pours noted.

 

[bathroomlaughter]

what's the big deal? wait a few months to drink them. most CS beers are a bit buttery at first and then it goes away and they're amazing. i agree that that is somewhat of a problem and it shouldn't be that way but better to wait a month or two than to drainpour the beer we probably all signed up for.

 

[Previously]

what's the big deal? wait a few months to drink them. most CS beers are a bit buttery at first and then it goes away and they're amazing. i agree that that is somewhat of a problem and it shouldn't be that way but better to wait a month or two than to drainpour the beer we probably all signed up for.

Is diacetyl something that clears up with time? I'm racking my brain trying to come up with a commercial example that started out buttery, then turned out great The worst offender, at least the one that comes to me first, is Alpine's Barrel-Aged Token, and that one only got worse and worse with time.

Some of the CS bottles have had a vomit aroma/flavor when young and have improved with time, for what that's worth.

 

[salzar1]

Is diacetyl something that clears up with time? I'm racking my brain trying to come up with a commercial example that started out buttery, then turned out great? The worst offender, at least the one that comes to me first, is Alpine's Barrel-Aged Token, and that one only got worse and worse with time.

Some of the CS bottles have had a vomit aroma/flavor when young and have improved with time, for what that's worth.

Glad to hear that I am not the only one who gets the vomit flavor/aroma. I get it strongly from one of the regulars (vielle I think).

 

[Previously]

Glad to hear that I am not the only one who gets the vomit flavor/aroma. I get it strongly from one of the regulars (vielle I think).

Have never gotten anything like it from Vielle. I was mainly referring to the Blackberry Petite Sour from a couple years ago. It's drinking better and better each time.

 

[drgarage1]

Diacetyl can clear up with time, provided it's a brett beer and bottle conditioned. It will clear up faster if the bottles stay at conditioning temperature, of course, as the lower the temperature is the less yeast activity will be generated.

 

[bathroomlaughter]

Is diacetyl something that clears up with time? I'm racking my brain trying to come up with a commercial example that started out buttery, then turned out great? The worst offender, at least the one that comes to me first, is Alpine's Barrel-Aged Token, and that one only got worse and worse with time.

Some of the CS bottles have had a vomit aroma/flavor when young and have improved with time, for what that's worth.

both petite sour and peach surette were buttery when they came out. i'm not a brewer but my understanding has always been that the yeast will eat the diacetyl and everything will be ok.

i have wondered if he wants a little diacetyl in his beers, especially the light ones. a hint of butter remained in peach surette and it worked, like in a good california chardonnay. i'm not sure if that's how that works in beer, the flavor could've been from something else.

i get a lot of variation from CS shelf stuff, i've had bottles of vielle that smelled like straight up pissed on urinal cake. pretty good though

 

[Previously]

Thanks for the dialogue, guys. Here's hoping!

 

[DougOLis]

Diacetyl can clear up with time, provided it's a brett beer and bottle conditioned. It will clear up faster if the bottles stay at conditioning temperature, of course, as the lower the temperature is the less yeast activity will be generated.

Anyone know if this is the case with Persica?

 

[Previously]

Anyone know if this is the case with Persica?

It is a brett-based beer that is bottle conditioned, yes. We don't yet know if the diacetyl will clean itself up, naturally.

 

[drgarage1]

It is a brett-based beer that is bottle conditioned, yes. We don't yet know if the diacetyl will clean itself up, naturally.

Yeah, those conditions are necessary but not sufficient. Depending on the brett strains involved, the ABV, how tired the yeast are, etc., it might not be possible to dissipate the diacetyl. There was nothing in the world capable of saving Unity, as in Edward from Ale Industries, for example.

 

[drgarage1]

both petite sour and peach surette were buttery when they came out. i'm not a brewer but my understanding has always been that the yeast will eat the diacetyl and everything will be ok.

i have wondered if he wants a little diacetyl in his beers, especially the light ones. a hint of butter remained in peach surette and it worked, like in a good california chardonnay. i'm not sure if that's how that works in beer, the flavor could've been from something else.

i get a lot of variation from CS shelf stuff, i've had bottles of vielle that smelled like straight up pissed on urinal cake. pretty good though

I hope he doesn't want diacetyl. If you want buttery Chardonnay flavors, aging in new American oak is a much better (if more challenging) method for doing so.

 

[Adam Jackson]

This news is the worst. Just traded for batch 1&2.

.

Agreed. I'm really sorry to hear about this. I haven't opened any of the Persica yet (I maxed out both allocations).

Since I'm the one that gave you the bottles, I should have tried them first..but just assumed as CS beers all year have been awesome that these were going to be sublime.

 

[johnnyramirez]

There was nothing in the world capable of saving Unity, as in Edward from Ale Industries, for example.

Their Berliner was worse. After trying their 3 sours and tasting nothing but butter, I refuse to buy anything more from them.

 

[drgarage1]

Their Berliner was worse. After trying their 3 sours and tasting nothing but butter, I refuse to buy anything more from them.

Pink Drank horrified me most, because it arrived so. damn. late. I would take a sip, walk to the kitchen to get something, and then just get a gross butter bomb in my mouth.

I am hyper-sensitive to diacetyl, though, so I'm sure it's part of it.

 

[stxSS07]

Agreed. I'm really sorry to hear about this. I haven't opened any of the Persica yet (I maxed out both allocations).

Since I'm the one that gave you the bottles, I should have tried them first..but just assumed as CS beers all year have been awesome that these were going to be sublime.

No worries man!

They're both going to be opened up at tastings, so worst case scenario we have to kill 3oz of bad beer...although I'm inclined to believe they will be awesome as CS has yet to disappoint, much less make me frown in disgust.

 

[CharlieMurphy1]

so worst case scenario we have to kill 3oz of bad beer...

That scenario could be much worse than you think...
http://www.cbsnews.com/news/diacety...popcorn-linked-to-alzheimers-plaque-build-up/