This years BCBS...What the heck, ABInBev / Goose Island

[zazbnf]

How was the bourbon?

I'm still not clear why because the barrels didn't contract as much they got a lower abv. I can understand the more mellow part since that would mean the barrels didn't release as much of the oak and bourbon. Furthermore, if it got colder than usual, wouldn't that actually mean the barrels contracted more? Having to heat up the cellar sounds like they were trying to get the barrels to not contract. It could be he meant the barrels didn't evaporate as much, but again it doesn't make sense as decreased evaporation should result in maintaining a higher abv.

When the temperature gets warm, the oak opens up allowing beer to soak into the wood. When it gets cold the wood contracts forcing the beer back out. The more frequently this happens, the more barrel profile is imparted. I am assuming they meant there were less cycles of expansion/contraction when they said didn't contract as much. As for the ABV, There are 2 factors that could influence this after it got to the barrel.

1. The volume of alcohol left in the barrels when they were filled. If they were filled in cold weather, the wood would have contracted leaving less bourbon behind in the wood for the beer.

2. Humidity. In high humidity the primary evaporation from the barrels "the angels share" is alcohol which would decrease the abv. However, if the humidity in the barrel room was very low, the angels share would be mostly water therefore increasing the abv.

 

[LandoLincoln]

What I'm concerned with is erosion of standards at a prime example of a respected craft brewery now under control of the largest macro in the world. To not scrutinize their most celebrated offering would be folly in my estimation. I get the excuse given in that linked article, and it sounds reasonable. However, if you read the article there is plenty of mention of the beer being significantly thinner than previous years. How would a more effective barrel maturation influence the perceived 'thickness' of a beer? I would expect that to be a function of the recipe and not the ageing process. Does that add up to anyone?

If it tastes more watery than years past, then that would be less unfermentables in the beer. Typically, that would mean a higher than normal ABV. Less unfermentables PLUS a lower ABV would mean that they significantly changed up the recipe. Maybe they did. I wasn't too thrilled with last year's regular stout so maybe I'll like this year's batch more.

 

[BeerGrylls]

If it tastes more watery than years past, then that would be less unfermentables in the beer. Typically, that would mean a higher than normal ABV. Less unfermentables PLUS a lower ABV would mean that they significantly changed up the recipe. Maybe they did. I wasn't too thrilled with last year's regular stout so maybe I'll like this year's batch more.

That's sort of what I was thinking. It still smacks of a somewhat significant change to the brewing process, however I suppose we'll need to wait until next year to see if a trend emerges. Heck, who knows, maybe this year's will taste better. I haven't had the courage to open one of my 2014 bottles just yet.

 

[Braufessor]

A local bar had a keg of 2014 BCBS on tap for the last couple days and I stopped in on multiple occasions to have some ...... whatever they did..... it was still an awesome beer

 

[BeerGrylls]

To further confuse things, I just find out (via untappd) that there are both 13.8 and 14.4 versions of 2014, just like there were 14.9 and 14.2 of the 2013. I'm ready to give them a pass on all of this. Carry on!

 

[ruger988]

Had 14 and 13 both on tap at a local bar last night. If you weren't confused enough already, the collar on the 14 keg said 14.5%.

 

[orangehero]

2. Humidity. In high humidity the primary evaporation from the barrels "the angels share" is alcohol which would decrease the abv. However, if the humidity in the barrel room was very low, the angels share would be mostly water therefore increasing the abv.

The alcohol fraction should be greater than the water in either case, so the abv can only go down. In low humidity there would just be more water evaporating relative to the high humidity. In high humidity the drop in abv would just be less.

 

[skeezerpleezer]

To further confuse things, I just find out (via untappd) that there are both 13.8 and 14.4 versions of 2014, just like there were 14.9 and 14.2 of the 2013. I'm ready to give them a pass on all of this. Carry on!

They make too much to blend at one time so blend multiple batches. To be legal, the actual alcohol % has to be within .3% of what the label says. Having one say 13.8% also allows them to sell in states like GA with a 14% cap.

 

[w0732400]

If people are still looking to get some I live in duluth mn and there was another release today I was on a waiting list and they called and I was able to score a couple of bottles so maybe call the stores in your area and see if they got any more

 

[neovox]

I was lucky enough to try all three side by side on draft at a local pub. When set side by side, I liked the '12 the best.

 

[BeerGrylls]

I was lucky enough to try all three side by side on draft at a local pub. When set side by side, I liked the '12 the best.

I wonder if that's due to changes in the recipe / barrels / ageing process? Any theories?

 

[BeerMeDuffMan]

I wonder if that's due to changes in the recipe / barrels / ageing process? Any theories?

GI stated that with the temperatures this year, they weren't getting as much contraction with the barrels, therefore the integration and melding of the bourbon and the base beer wasn't as potent as years previous. Global warming is now affecting our sweet, sweet nectar

 

[BeerMeDuffMan]

When the temperature gets warm, the oak opens up allowing beer to soak into the wood. When it gets cold the wood contracts forcing the beer back out. The more frequently this happens, the more barrel profile is imparted. I am assuming they meant there were less cycles of expansion/contraction when they said didn't contract as much. As for the ABV, There are 2 factors that could influence this after it got to the barrel.

1. The volume of alcohol left in the barrels when they were filled. If they were filled in cold weather, the wood would have contracted leaving less bourbon behind in the wood for the beer.

2. Humidity. In high humidity the primary evaporation from the barrels "the angels share" is alcohol which would decrease the abv. However, if the humidity in the barrel room was very low, the angels share would be mostly water therefore increasing the abv.

See the above post...probably the best explanation I've seen to date.

 

[skeezerpleezer]

GI stated that with the temperatures this year, they weren't getting as much contraction with the barrels, therefore the integration and melding of the bourbon and the base beer wasn't as potent as years previous. Global warming is now affecting our sweet, sweet nectar

One would think that a company with an annual revenue of over $30,000,000,000 (30 billion!) could afford some climate control.

 

[BeerMeDuffMan]

One would think that a company with an annual revenue of over $30,000,000,000 (30 billion!) could afford some climate control.

I'm actually very curious to see if any actual bourbon producers use climate control environments for aging. Everything I've read to date points to no climate control.

 

[w0732400]

You would think they could pattern the best conditions for producing and then use climate control to cause the fluctuations necessary to produce the best end product.... But that would remove the natural characteristics and changes that makes it interesting

 

[itsratso]

couple thoughts:
1. the 2014 is frigging great
2. goose (the factory) is surprisingly small - the new lagunitas dwarfs it (5x bigger). I am surprised they can devote this much room to the barrel program
3. how would it be a great business move to buy into a company known for barrel beers in order to improve your standing in the craft world and then diminish the product which would lower your standing in the craft world? I put all this AB talk in with alligators in the sewers and not vaccinating children.

 

[singybrue]

One would think that a company with an annual revenue of over $30,000,000,000 (30 billion!) could afford some climate control.

Yes, so then everyone could whine about how they're ruining the beer by adding climate control.

 

[skeezerpleezer]

Yes, so then everyone could whine about how they're ruining the beer by adding climate control.

I am not sure why anyone would whine about it. It would just make the beer better, or give them more control of their process anyway. I wish every brewery had climate control.