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Originally Posted by TheMalcolmConnection
One thing I've learned recently is while they've done some awful takeovers, their recent purchase of Devil's Backbone has been nothing more than, "Can't beat 'em, join 'em." I've said in this thread a thousand times how awesome they are. I'm obviously biased since they're from Lexington, but we know a few of the brewers and AB was like, "So what do you need?" Brewer Friend: "Ummm, the world's...most...rare hops? I know it's expensive, but I can make..." AB:"How many pounds do you need?" Brewer Friend: "400". AB: "It'll be there tomorrow."
Obviously things can change and everyone is worried they'll become another Goose Island, but overall everyone we've talked to has said nothing but positive things about the people they're dealing with. That being said, it's going to be so weird to go into Devil's Backbone and see Budweiser on tap.
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That's pretty cool about the ingredient story. You hope that AB leaves them alone and lets them grow and sell their own styles of beer. But yeah, at the end of the day, after watching Goose Island go down, it may be inevitable. However, good on DB. They worked hard to build their brand and were able to reap the rewards.
Quote:
Originally Posted by over the mountain
I bolded the sheeple part bc when it comes to imperial stouts, I am a sheeple. I just dont have palate or experience to really judge an imperial stout. for goose island bourbon county stout, I really didnt like it but i still gave it a 4.75/5 on untappd bc it is a 100 rated beer. What I did like about Bourbon County was how smooth it was. for KBS i also rated it higher bc i was sheeple. I liked it, found it complex and the taste profile evolved 2-3 times from one sip. I go sheeple on highly rated imperial stouts bc I am in no position to rate them yet but untappd has a rating bar and thats what you do.
Im starting to better understand imperial stouts bc ive started to drink enough of them to compare and see what i like and dont likie. I like coffee, chocolate nib and a spice or some heat from cayenne peppers or something.
I think sours are the next unchartered beer territory for me. i dont know what a good sour or bad sour tastes like and will probably go sheeple for a while until i trust my own judgment. but that takes time and experience trying various offerings so that I can compare and then judge.
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It is easy to be swayed by the ratings and rankings. I can be swayed as well. But those ratings are there as a turn off point on styles to figure out what you may or may not like.
Imperial stouts are harder because you can have a nice clean imperial (Ten Fidy) that isn't barrel aged and have a damn fine beer. Right now the trend is to age everything in bourbon/whisky/rum barrels. Which if done right, adds character. If not, it's too boozy and you lose the flavors in the beer. First time I had BCBS I was blown away at the smoothness. I still like it a lot, but KBS gives it a run for its money.
Sours are great for the summer because of how light they are. However, just like overly hoppy IPAs, some sours can be palate wreckers. If you're going to do sours in a session, stick with them or make sure to clear your palate before switching over. Wicked Weed makes some excellent sours, as does Burley Oak. My favorite sours are Union's Old Pro Gose, Westbrook Gose, 4 Hands Passion Fruit Prussia, and DFH Festina Peche. A buddy of mine went to San Fran a few weeks ago and is shipping back several bottles of Russian River's sours.
I'm heading to the
MD Craft Beer Festival tomorrow in Frederick. 200+ beers for sampling. 45 breweries. Hopefully the rain holds up. But if not I'll be sampling in the rain.