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I can bring you a few of you want.Masterplan wrote:Well I struck out, 48 bottles total for kingston. Sold out before noon, and missed the online orders too...
Hopefully more go online... I mean like why doesn't the online store got the biggest stash? So frustrating.
What does this mean? They change the recipe every year? And what does the recipe have to do with whether or not they send more to Ontario next year?Belgian wrote:Lots on the cooler room shelf at Danforth & Broadview LC. They disposed of the 4-pk carriers, I guess for their convenience not yours (avoid ringing in 4 as 1.)
I actually left with some Founders PC Pils. Not sure how often I really want coffee stouts but Founders CBS is good even for eight bucks+. I bet you it comes back again if Founders feels like repeating the recipe next year.
It's not the maple syrup producer but the company that ages syrup in bourbon barrels. They're called Blis Gourmet and they've always been the source of barrels for CBS.El Pinguino wrote:They would like to brew CBS more, but seem committed to a specific maple syrup producer in Michigan, which is the bottle neck and limiting factor.
if only there was another place in the world that had a huge supply of maple syrup....
Pretty sure this is a DIPA (8.2%), which would put that price roughly in line with the other canned DIPA's in the province.spinrsx wrote: Collective Arts IPA #5
LCBO#: 552448 | 473 mL can
$4.95?!
Good info! Thanks.ChrisK wrote:It's not the maple syrup producer but the company that ages syrup in bourbon barrels. They're called Blis Gourmet and they've always been the source of barrels for CBS.El Pinguino wrote:They would like to brew CBS more, but seem committed to a specific maple syrup producer in Michigan, which is the bottle neck and limiting factor.
if only there was another place in the world that had a huge supply of maple syrup....
I know more than one person who purchased through the public sale and had their orders cancelled without explanation. Not sure what this second sale is that you speak of, but I am referring to the original/public sale.DeMarco wrote:First roll out was for the public, the 2nd was for licensee's which the LCBO sold on accident.TheSevenDuffs wrote: It would be very interesting to know how they decided which sales to hoour and which to cancel...
Chalk and cheese mate, both are perfect to me. Do you mean the Backwoods Bastard, that is the Bourbon variant currently at the LC. People mix up the names because you'd think the barrel-molested version should be somehow dirtier.JeffPorter wrote:Would I be labelled a heretic if I said I liked Dirty Bastard MUCH more than CBS?
Cuz...I think I do...
I can't confirm this officially but I heard long ago that the barrels have significantly more than "trace" amounts of syrup ieft in them. It could have actually come from a Founders rep since I went to a few Founders events with the owners in attendance but I can't be certain. As for the preservative, potassium sorbate, it's used to inhibit mold and yeast which makes sense to me because I doubt they want any leftover yeast in the beer to ferment the abundant maple sugars in the bottle.Belgian wrote:Good info! Thanks.ChrisK wrote:It's not the maple syrup producer but the company that ages syrup in bourbon barrels. They're called Blis Gourmet and they've always been the source of barrels for CBS.El Pinguino wrote:They would like to brew CBS more, but seem committed to a specific maple syrup producer in Michigan, which is the bottle neck and limiting factor.
if only there was another place in the world that had a huge supply of maple syrup....
I had the impression from somewhere that Founders also add maple in addition to the trace maple in the bourbon barrels, this would not surprise me. There's also some preservative added to the beer, listen on the ingredients & not sure what it is meant to stabilize but perhaps the maple or chocolate? Would it prevent infected bottles when a beer has been barrel-aged & there are sugars etc. in the final product?
Yep. Had em bith last night and I just love how the barrel works with that beer. Love the CBS too, obviously, just so much going on I’m that beer.Belgian wrote:Chalk and cheese mate, both are perfect to me. Do you mean the Backwoods Bastard, that is the Bourbon variant currently at the LC. People mix up the names because you'd think the barrel-molested version should be somehow dirtier.JeffPorter wrote:Would I be labelled a heretic if I said I liked Dirty Bastard MUCH more than CBS?
Cuz...I think I do...
