Bruery Reserve Society - What's left in the year...

My experience was not great either. Shorted on bottles the last two times, despite calling ahead. Ugh.

I got shorted once. But after one quick email, it was sorted without issue, and waiting for me next time I picked up. Easy process and not worth losing any sleep over. The Bruery will make it right.

They made it right. Good people.

My experience as well. They are usually quite attentive to any issues.

It will go on sale this Thursday (10/24/2012) for $295.

I have had a similar experience. The guy at the counter told me too bad, but the girl doing the allocations had no problem. I can see not emailing ahead being an issue for people who are trustee's, but this was just the most recent allocation for my self.

I would email Patrick, post on the RS forum, or even just call with the date & time this happened since that sounds pretty bad if he actually said that. They pride themselves on their quality customer service.

Edit: Saw your later post. Glad that worked out.

Who can tell me when Melange #3 will be offered for allocations? I've got one bottle left and I'm hesistant to drink it until I have enough to hook up to an IV. Anyone have insider info?

Just mix Black Tuesday, White Oak, and Fruet together. Do not shake.

How exactly do I get to the RS forums? I managed to get there once, but I don't see any links to it at society.thebruery.com, and google has no helpful leads.

Looks like I know how to spend my monday....

http://rsforum.thebruery.com

Thanks for the link. But how does one get to this site if they didn't already have the link?

they sent the link out a long time ago to RS members

As copied above, that is the link.

However, the site, imho, was a bit of a flop, sadly. It's pretty dead for a forum. Not really their fault, it's just a bit of over saturation of information. Forget the fact that so many RS members are already on either BA or RB, they already had a blog, a website, the emails they send out, and FB pages for the tasting room, provisions, RS, and the brewery. Which is already a lot of places to get information. So the launch of the RS forum earlier this year, after all the priors were already pretty well established, just seemed unnecessary. Great concept, but sometimes it's a ghost town over there, since it doesnt seem to get as much traffic as their other media outlets. I use to check it out more often, but at times two weeks would go by without a new post.

Reserve Society Membership

Membership will go on sale on November 14th through store.thebruery.com and will end December 31st or when they are sold out. Membership is $295 and includes the following:

•1 bottle 4 Calling Birds
•1 bottle Melange #3
•1 bottle Vitis Series: Oui Oui
•1 bottle Chocolate Rain (upon release)
•1 bottle Mystery Beer (upon release) White Chocolate?
•2 bottles 2012 Black Tuesday (upon release)
•2 bottles Bourbon Barrel Aged 4 Calling Birds (upon release)
•2 (1) high quality pieces of exclusive Reserve Society Merchandise (Got the sweatshirt + Grey Monday)

We anticipate the following beers to be released to the Reserve Society in 2012:

•Filmishmish
•Sour In The Rye
•Kriek (Sans Pagaie)
•Chocolate Rain
•100% Barrel Aged Fleur
•White Oak
•Oude Tart
•Oude Gueuzie
•Black Tuesday
•Melange #3
•Smoking Wood
•Barrel Aged 4 Calling Birds
•Approximately 8 (Approximately 3 left) Provisions Series releases including some very exciting collaborations with local breweries (Chocosaurus Rye, Go Team, A Stein's Throw, Mother Funker, Tart of Darkness, Old Richland, Ichigo Highway) was there an 8th?

Not sure if it's a Provisions series beer, but allocations of Griffon Bruxellois are supposed to go on sale this month.

What about Rueze?

Rueuze = Oude Gueuzie

White Chocolate was indeed the mystery beer.

Was it really? I don't remember getting one included in my membership.

I got an extra one when I picked my allocation up.
I think?

From the email I got from them in July:

Biggest bummer ever, if true. I was hoping for a blend of the 3 years of Oude Tart, as the name suggests.

I don't think that name implied a blend of Oude Tarts at all, since gueuzes are blends of lambics, not Flanders style reds...

Yeah, and Oude Tart doesn't really seem to age much, at least to me. I think that a blend of it would taste pretty much the same as fresh.

Also heard this. Though, i also heard the sale was supposed to be announced this past Monday, and that it was supposed to be an RS exclusive

Edited for completeness of speculation

Oude Guezie implies to me a play on a gueuze and they have a beer named Oude Tart, so I think my guess from earlier in the year is hardly far fetched. I know what a gueuze is, I was hoping for something different.

Hey All--

Unfortunately Griffon Bruxellois won't be an allocation this year to Reserve Society members as we had intended. Carbonation is too low-- we're hoping an extra few months of bottle conditioning will help with this.

I'm very grateful for all of your support this year! I'm really looking forward to next year, a lot of cool things on the horizon.

Cheers,
Patrick
The Bruery

Most gueuzes are called "Oude Gueuze". The presence of the word there has literally nothing to do with Oude Tart.

But, wouldn't it have been cool to get a blend of the 3 years of Oude Tart?

I've had the past 3 years of Oude Tart, and I think I can safely say that no, it would taste pretty much the same as Oude Tart. Unless my mind is really failing me, that beer just doesn't really age that much. Besides, if you want to do this you can, I don't think '10, '11, and '12 Oude Tart would be very hard to come across.

A '10 would be very hard to come by. I think it would make a difference, as it would be a blend of multiple years, with DIFFERENT amount of time in the barrels. Maybe I am wrong, but I would assume that OT is made from relatively young barrels.

Potentially good point, but does that really affect the flemish styles? Like, maybe it gets a bit oakier, but should the microbes really change?

Potentially meaningless datapoint, but I had a really old Rodenbach (1971, I think) and it tasted... pretty much like fresh Rodenbach. I just don't think these beers change that much with age, while it's pretty unquestionably true that lambics change (blended or no).

so then... that's it for 2011 RS?

In a Flanders style red, the acetic acid is the major flavor point - since acetobacter needs oxygen to produce more acidity (although too much leads to vinegar), a bottle will mostly not continue to see more acidity produced. If there's brett in there, it could potentially evolve over time, but any flavors it produces would likely still be overwhelmed.

I'll be doing a three year vertical in the next few weeks, but I don't expect anything more than minor evolution.

Creating a secondary fermentation after adding a young Oude Tart to a two and three year old barrel conditioned Oude Tart could be interesting. But then there would have to be barrels of Oude Tart that were blended, then put back in the barrel, then left alone until now. Which I don't think would ever happen, but it could be a cool experiment.

/sidebar

The Bruery is doing the 12 days of Christmas again. What are the chances some RS exclusives show up? But, it is really cool some really great stuff shows up at this time of the year.

From the Bruery FB page..........



This morning, when we open the Provisions doors at 11am, we'll have 2010 Sour in the Rye as well as 2012 Black Tuesday for sale! These beers are limited and have a 1 bottle limit. First come first served.

what happened to 2012?

Bummer! I'd probably drink that flat based on the taster I had at Barrel Night.

you know what I meant...