Shipyard Brewing Co. Expanding Production

Discussion in 'Beer News' started by Jason, Jul 13, 2012.

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  1. rlcoffey

    rlcoffey Initiate (0) Apr 20, 2004 Kentucky

    On a semi-related note, there was something that didnt occur to me until last year when I was doing a blind taste test of some beers with some friends.

    Lets take two hypothetical beers of the same style. Beer #1, everyone scores a B. Beer #2, 1/3rd of the population scores it a D, 1/3 scores it a C and 1/3 scores it an A.

    Which is going to sell better?
     
  2. otispdriftwood

    otispdriftwood Initiate (0) Dec 9, 2011 Colorado

    Sounds like a trick question but here goes. Beer #2 because opinions are like a-holes or toothbrushes and with the inconsistency, people are going to be curious as to why. At least I would.
     
  3. rlcoffey

    rlcoffey Initiate (0) Apr 20, 2004 Kentucky

    I dont know the answer so no trick. But after doing the taste test, it explained to me why what I (and most people, both in my group doing the test and here on BA) consider to be a subpar beer continues to thrive. This isnt Budweiser, craft brewers arent trying to sell to everyone. If you can get a niche that loves your beer, it will do well.

    Now, beer #1 above will sell better to those who have never had it, having the higher overall rating. But if you are familiar with a wide range of beers in the style, you might never buy it again (or rarely), as its a B and there are plenty of As in the world. But beer #2 may sell lots of repeat business to 1/3 of the market, even if the other 2/3rds cant stand the beer.
     
  4. otispdriftwood

    otispdriftwood Initiate (0) Dec 9, 2011 Colorado

    And what tastes good to one person may make another person drain pour.
     
  5. TongoRad

    TongoRad Grand Pooh-Bah (3,848) Jun 3, 2004 New Jersey
    Pooh-Bah Society Trader

    The bottled product we get in the NYC area has significantly more than slight to moderate levels. I don't mind diacetyl at low levels, in the proper styles, myself, but Shipyard's stuff can be dowright awful and untrustworthy.

    You are correct that the yeast is not the issue, but Pugsley's system can definitely be faulted. His main goal is to get the beer to consumers as fast as possible- 5 days from primary to package, if I remember correctly, is how he sells his 'system'. In order to accomplish this the green beer is crash cooled just after primary fermentation is complete, and before the yeast has had a chance to clean up any excess diacetyl and precursers. Over time, those precursers, along with any oxygen picked up during bottling, with produce an excessively buttery beer. I'd venture that the other brewers who use this yeast successfully are not rushing things as much.
     
  6. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,181) Dec 15, 2005 Pennsylvania
    Pooh-Bah Society

    The Ringwood yeast is available to homebrewers by Wyeast, it is strain 1187. The Wyeast description of this yeast is below:

    “YEAST STRAIN: 1187 | Ringwood Ale™

    A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete.

    As TongoRad detailed, Shipyard is purposefully brewing with the Ringwood strain to produce diacetyl in the finished beer: “His main goal is to get the beer to consumers as fast as possible- 5 days from primary to package, if I remember correctly, is how he sells his 'system'.”

    Now, if you want to ferment with the Ringwood yeast strain and obtain a beer with little diacetyl the process is simple: you just wait a few more days for the yeast to metabolize the diacetyl that the yeast produced during the primary fermentation. This process is called a diacetyl rest.

    I have a brewpub near me and I have become friendly with the brewer. During a conversation he mentioned that they use the Ringwood strain as their house ale yeast. He saw the look of shock on my face and I quickly blurted out: but I don’t taste diacetyl in your ales (I can taste diacetyl). He smiled and responded: that is because we conduct a diacetyl rest for a few days to permit the yeast to metabolize the diacetyl. Basically they try the beers every day after primary fermentation is complete and when they can no longer taste the diacetyl they transfer the beer to serving tanks. I asked: why do you use the Ringwood strain? He had a good answer: because it flocculates well (settles out well) and results in very clear beers; they do not filter their beers fermented with the Ringwood yeast.

    So, Ringwood yeast does not have to result in ‘bad’ beers (for those of you like me who hate the taste of diacetyl). It is the brewing process with the Ringwood yeast which results in ‘bad’ beer.

    Cheers!
     
    Rochefort10nh and Pahn like this.
  7. ShogoKawada

    ShogoKawada Initiate (0) May 31, 2009 Pennsylvania

    Doesn't DFH use ringwood? Or am I mistaken?

    /I like Shipyard Export Ale. Sue me.
     
  8. UncleJimbo

    UncleJimbo Grand Pooh-Bah (3,697) Sep 11, 2002 Massachusetts
    Pooh-Bah Society Trader

    I believe they used it to begin and have re-propagated it in-house over the years, so that it might not be exactly "Ringwood" anymore.
     
  9. Ranbot

    Ranbot Pooh-Bah (2,389) Nov 27, 2006 Pennsylvania
    Pooh-Bah Society

    I've read that the 60 Minute IPA is made with Ringwood yeast, but I don't think DFH uses Ringwood exclusively for all their beers.

    I like Export Ale too, and I like their Prelude...sometimes even Old Thumper hits the spot, which is definitely has that buttery flavor [by design].
     
  10. youbrewidrink

    youbrewidrink Initiate (0) Apr 9, 2009 Vermont
    Deactivated

    We all laugh and pick on Shipyard, but it is a gateway craft beer. In the northeast many BMC drinkers are seen with Shipyard & Seadog brews.
     
    smutty33 likes this.
  11. Lutter

    Lutter Initiate (0) Jun 30, 2010 Texas
    Deactivated

    For one... they're trying to get into the Texas market again this year. Should be seeing their entire line & limited releases on Texas shelves before the fall. All their paperwork and approvals are already in order.

    I for one welcome them with open arms.
     
  12. Celtics76

    Celtics76 Pooh-Bah (1,769) Sep 5, 2011 Rhode Island
    Pooh-Bah Society

    I gotta say I don't quite understand the hate for Shipyard Pumpkinhead. I'll admit I don't buy it (I prefer PumKing and Heavy Seas Great Pumpkin) but here in RI I'll have it on tap where available in Oct/Nov and enjoy it. More of a cinnamon flavor than pumpkin though. My non-beer connoisseur friends like it as well and I think it's a good gateway beer.

    Perhaps it's because I'm only 3 hours or so away from their brewery, maybe I get it fresher, but I'm sure there are other New Englanders that have responded to the thread.
     
  13. BigGene

    BigGene Initiate (0) Oct 30, 2010 Florida

    Shipyard Smashed Pumpkin is pretty good.
     
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