Yazoo/Rare Barrel crowd sourced collaboration

[swenocha]

Yazoo and Rare Barrel are doing a crowd sourced collaboration. Here's a rundown on the Embrace the Funk website. You can follow along, and also participate in the crafting of the beer, by way of the Milk the Funk Facebook page (if you are on that page) and via the Sour Hour podcast on the Brewing Network. They are on their second survey at this point, so you can still get in early on the collaboration.

Sour Hour episode that lays out the crowd-sourced brewing project: http://www.thebrewingnetwork.com/sour-hour-episode-46/

Posted on Nov 27, 2016 |
In this episode of The Sour Hour, Brandon Jones of Yazoo Brewing Company joins the show to discuss his and Jay’s upcoming crowd-sourced sour collaboration! From brew day, to fermentation and aging, and all the way through packaging, you’ll be able to not only follow the process with unprecedented access, but actually be able to influence the final outcome of the beer. How? Tune in and find out!

Second Survey: https://www.facebook.com/groups/MilkThe ... 154746460/

[Inkleg]

Cool!!!

[swenocha]

Second Sour Hour episode with Brandon from Yazoo is now posted: http://www.thebrewingnetwork.com/sour-hour-episode-47/

Brandon Jones of Yazoo Brewing Company in Nashville, Tennessee continues his conversation with Jay and Moscow in this episode of The Sour Hour.

[Beer-lord]

I just listened to that podcast the last 2 days at the gym. Good info but it seemed to go on forever IMO.
I love free info, even with their BS and sometimes have to fast forward ahead to hear the good stuff.

[swenocha]

Next survey is up... this one is about Flanders Red style...

https://goo.gl/forms/WacijcRxBMudgUIW2

[swenocha]

The collab beer (a wheated saison) was moved to barrels an hour ago...

https://www.facebook.com/brandon76/vide ... 845835110/

[swenocha]

From Brandon at Yazoo:

"Hi MTF! Jay Goodwin and I wanted to update you on the #crowdSOURced collab you have been a part of. The beer is now 5 months in Rocky Mountain Barrel Company provided red wine oak.
Here is the sensory I am getting:
Most dominant taste/flavors in order honeysuckle, rose/wildflower, grapefruit and pineapple all surrounded by soft lemon acidity. Aromatics again lean to botanical, mango, pear then oak.
There is a lingering cinnamon red wine flavor that lasts past the above flavors.
3 of the 22 barrels are exhibiting some Chardonnay like butterness in the nose and quickly on the back end of the flavor.
Current gravity is .5 Plato (no ph at this time, I broke the bulb on my meter, but I'd guess around 3.5). Quick TA test shows around 9.
So we would like you to begin thinking about the next direction to take this beer: spices, dry hops, fruiting etc...
Jay will be creating a new survey to post very soon. This beer is tasting fantastic right now!"

[mashani]

That sounds fantastic.

Are they going to blend the final results, or bottle the unique barrels separately, or is this a collaboration decision that will be made at the end?

[swenocha]

Each step in the process is addressed in a crowd sourced survey/questionnaire. So time will tell what we all decide...

[Inkleg]

That sounds delicious!! I'll take two.....barrels that is.

[swenocha]

I'll be glad to send a bottle (not a barrel) your way... Yazoo has so many releases now, I can't keep up. I used to go to every bottle release, but they seem to be coming weekly lately. Since you all visited, they added some coolers that are full of ETF bottles (as well as base beers), so it's much more readily available than it was a few years ago. Fortunately they have some that hit distro fairly regularly now, including some 12oz bottles (which is more my size).

[swenocha]

Finally to the end on this project...

The crowdSOURced project with Yazoo and The Rare Barrel many of you assisted with is all labeled up and ready for CBC week. You guys created a Tart Saison recipe with a very diverse mix of brett/bacteria and chose red wine barrels for aging (Thanks Rocky Mountain Barrel Company). The base beer is in 12oz bottles.
You also chose the single barrel variants of Peach+Guava and also a dry hopped version with Hallertau Blanc + Motueka.
This was a fun project for Jay Goodwin and I to coordinate. Thanks again! Hope to see some MTF members on May 1st in our taproom for the release.

[BlackDuck]

Very Nice...cool looking labels too!! The descriptions sound yummy!