Discussion in 'US - Pacific' started by OTB, Aug 12, 2012.
not gooby. actually dolan.
Sweet...you can be the DD.
a) I was trying to make a job
b) I "ah neverminded" my post before you replied.
JOke. FML autocorrect
Good thing they bottle date. Oh wait...
Can only assume it was super fresh. Got and drank it the first day it hit SD shops a couple months back. It was a mess.
Shared two bombers of Nelson last night at Urge in Rancho Bernardo. While the flavors were good, the carbonation seemed unusually low, the lacing almost nonexistent. Mouth feel was more on the "buttery" side, and there was a fair amount of sediment. Mind you, this was the first Nelson I've had in months, but I recalled this thread.
What that suspect Nelson looked like. Pretty bummed, as it's my favorite beer.
I had a bomber of Pure Hoppiness over the weekend that was a little on the flat side. I was hoping this had been fixed but apparently it wasn't. Might have to just make periodic trips to have it fresh or hope O'Briens has it because if it's not on tap it just isn't the same. I don't have any personal experience but is it really hard to bottle beer that's properly carbonated?
I had a bottle of Nelson and pure recently that were both "off."
For some breweries, it is a perpetual problem.
Hopefully there will be no problems once they start to can. Also I do not know of these bottle issues because I only drink Alpine straight from the tap...life is tough.
Their beer always seems much, much better from the pub. Even the tap's at O'briens usually taste a bit flat to me (though that might be their issue, as other non-Alpine beers have also tasted that way to me.)
Considering Duet won bronze at GABF and it all comes off the same bottling line...I wonder about the quality of the reports here.
I imagine they'd made damn sure that the beer they're sending to GABF is properly carbonated, be it bottling by hand or doing a special small bottling run.
Sorry - I'm sure this has been asked before, but this seems as good a place as any to ask.
How many days will an Alpine growler typically keep, unopened? Refrigerated / Handled carefully / etc.
I generally try to not let them go more than a handful of days, but just curious what the typical shelf-life is w/ the style of growler they use.
(AKA...hoping my growler of Nelson from the other day is still nice and crisp.)
I've never had any problems at all with their unopened growlers. I'm not sure why that is but for some reason they have always held up better than other screw tops (Lost Abbey, Pizza Port, Green Flash) and even better than some flip tops (The Bruery, Stone) for me. I guess maybe because they fill way to the brim and then crank down on the cap. I'm not sure if I've ever gone longer than a week or two (mostly cause I found a time to drink them anyway) but anything in that range should be fine.
I got a bottle of Duet a few weeks ago from Bine & Vine, pretty much fresh from Alpine (Geoi had made a run to Alpine that morning). I thought it tasted fine, but it definitely was low on the carbonation - as was the bottle of Pure Hoppiness I got at the same time.
The judges' samples were poured from a bottle?
It was. All judged beer at GABF is from the bottle.
Interesting. I didn't know that. To be sure, the bad Alpine bottles are somewhat of a rarity. But regardless of the bottles being bad or not, Alpine still seems to struggle with filling them properly. The volume of even the good bottles is very inconsistent. I still love Alpine and will continue to go as often as I can, but I think I'm going to stay away from their bottles for a while.
Fill growlers, taste it before you buy. I live 20minutes away from Alpine and am there at least once a month. I rarely buy bottles and thus am rarely disappointed.
I'm in the same boat but I happen to get bottles from time to time as well, which you clearly can't taste beforehand and, frankly, shouldn't have to.
This problem should be clearing up they had some poweroutage issues that messed up the calibration on the carbonation
I just picked up growlers and bottles today. The bottle of Nelson I am just starting to enjoy is perfect, actually its a great batch, and the brisket sammy was as always delish !
I was just browsing the GABF website, and it sounds like you have to put a special label on your beer, so I don't think Alpine could just pull Duet off the bottling line and send that. They would have to grab it before it got to the labeler, but I'm not sure how Alpine's line operates. I have heard of brewers filling bottles from kegs using a beer gun. I've had a bunch of Apline beer from the bottle over the past few years and the carbonation hasn't ever been super high, not a bad thing, but I think it is a fine line between flat and not a ton of carbonation. Like others have said, kegs have better carbonation, in my experience.
The special label is for competition purposes. Regular labeled production beer is submitted as well as plain brown bottles that have a label form them brewery to I'd what's inside.
Many, if not most, of the beers entered into the GABF have their regular labels on them. The special label is simply a small rectangular Avery-style label with the brewery and beer name, and category information. The bottles of Duet and Nelson entered into the competition had the regular labels on them with the additional Avery label I mentioned.
Which one of you guys is right or are you saying the same thing? I read they had to ship competition beer and beer for the public separately. I only have knowledge of homebrew competitions where you can't have any label besides the one for the competition. Maybe Duet has better carbonation for some random reason. Most people here complain about Nelson and Pure Hoppiness right?
We're both saying the same thing. I worked as cellar crew for the competition this year so I saw it all firsthand. That is the way the BA (Brewer's Association) runs competitions. World Beer Cup was ran the same way.
They want the competition bottles to be seperate from the public consumption bottles because it is easier to handle for competition/festival logistics. I can tell you the the logistics are very well though out and work almost seamlessly and they have their reasons for everything they require for competition submittals.
edit: some beers are entered as labeled beers (Alpine's beers for example), but some beers are entered as unlabel brown bottles (breweries that don't have bottling lines, or just prefer to counter-pressure fill bottles for the competition). All beers are required to have the special competition label, regardless if they have their regular labels or not.
Disclaimer: I LOVE Alpine. Period.
BUT... I live almost 2 hours away (in OC), so I don't have the luxury of visiting the pub whenever I feel like a fresh pint of Bad Boy/Nelson/Expo/Pure (in that order, lol). So I need to have confidence in the quality of their bottles and growler fills. At the moment, I do not. (MANY under-carbed bombers of Nelson and Pure are the reason.) But I do, in fact, have COMPLETE confidence in Pat to remedy the current problems he's facing. I'm just relying on reports from Alpine locals (bros like Evilc and Macncheese) to let me know when it's safe to drive back up there for growlers and bombers (or cans)...
Its always safe to go up for growlers bro.
correct. alpine growlers always safe bro.
But I try to drink my growlers within 3-4 days. So I like to augment my growlers with some bottles bro.
Oh they're not that rare. Let's not forget the rampant diacetyl issues they've had over the years.
Bought a bottle of Alpine Nelson and Ichabod from Liquor Mart in Whittier yesterday. Nelson was fine, but the Ichabod was distinctly phenolic - strong plastic, band-aid aroma and flavor. After a few sips shared around the table for curiosity sake, drain poured.
Now, this is just me talking out of my (semi-lit Sunday morning NFL time) a$$, but it seems like Alpine is missing a piece of the puzzle. Pat is unquestionably a nearly iconic recipe genius. He flat out KNOWS how to formulate a great-tasting IPA. But he could probably benefit greatly from a geeky, lab coat-wearing, obsessive/compulsive detail-fixated brewing expert; a "mad scientist" with a penchant for beer. (A guy like me, but, ya know... smart.) Maybe Pat should start accepting resumes...
That sounds a lot like Pat.
Separate names with a comma.