It's gonna be gooooooood

It’s no secret I’m a huge fan of Avery Brewing in Boulder. Consistently the crew there comes out with some phenomenal brews in one of my favorite tap rooms in the land. For us locals it’s also a great place for some small batch specially brews. In that mold comes one I’ve been liking my chops on a while now… Margarete. According to Avery, Margarete is an already lights out stout combined with sour cherries, turbinado sugar and a near year stay in… wait for it… a bourbon barrel. Sadly for you out of staters I give you the following news from Avery’s newsletter… “All 59 cases of Margarete will go on sale from the Avery Tap Room on Friday, January 28th from 6PM-10PM. Due to limited quantities, each customer will have the opportunity to purchase up to six bottles (12oz) of Margarete at $10 per bottle”

Fear not fellow beer lovers, I’ll bite the bullet and try some for the lot of us! Keep you posted the minute this seemingly heavenly brew touches my tongue!

Until next time beer lovers…

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It has come to our attention that some bottles of Bourbon Barrel Stout from the first batch of the 2010 release have the potential to sour slightly. This is the result of a naturally occurring, harmless bacteria present in the beer. For this latest batch, we selected new barrels from a different distillery that were originally used for sour mash bourbon. Different barrels have different micro flora in them. It is clear now that these barrels contained a hearty strain of lactobacillus. Typically this bacterium does not survive in this environment, and we crafted the beer under the assumption that the bacteria could not thrive in a freshly emptied bourbon barrel filled with a 10.5% ABV stout. Each release and bottle is different. We expect the beer to exhibit a bit of tartness, but we did not intend for the dominant flavor profile to be sour. Not all of the bottles are affected, and warm storage seems to have an accelerated affect. We are very proud of the Bourbon Barrel Stout brand and so felt it necessary to communicate this potential sour flavor. We are pulling the remaining bottles out of the market. Moving forward, we have worked to ensure that the beer meets our highest quality standards by stabilizing future releases through filtration and barrel selection. If you have any questions, feel free to contact the brewery at cheers@odellbrewing.com.

Rick Andrews and your boy chatting at BBC10

What’s up my fellow beer lovers? Haven’t seen you in a while! Sorry for the lack of posts. I’ve been fully immersed in the craft beer culture to the point that I’ve been neglecting the blog! Just finished up with the beer bloggers conference in Boulder this weekend and IT WAS A BLAST!!!! Met some awesome beer minds like Lauren Polinsky (Durham Craft Beer Examiner), Dan Fisher (Life On Tap), Carla aka The Beer Babe (The Beer Babe), and of course my buddy Rick Andrews (Ales from the Crypt) and (Firkin Around). Sadly I was only able to attend on Friday but to see and hear so many people who are just like me was an awesome experience! We also got to pop open a bottle of End of History from Brew Dog (but that’s another blog in itself). This is a short one but I just wanted to get the word out about some of these great bloggers I met. Check out their sites and show em some love! And I promise I’m gonna post A TON of new stuff in the next week, including a look at the Stoat, an incredible pumpkin ale from Bristol, Black Fox’s crazy good Noche Del Diablo,  a special Wee Heavy from Oskar Blues coming out, the All Colorado Beer Fest and the lowdown on how YOU can become the Beerdrinker of the Year. Cheers my friends!

Until next time beer lovers…

Until next time beer lovers…