The Bruery 3 Floyds Collaborations Rue D’Floyd And Floyd D’Rue
- 14.4% abv
- Purchase Limit: 6 bottles
- 14.7% abv
- Purchase Limit: 6 bottles
Floyd D’Rue is one half of a collaboration between The Bruery and 3 Floyds Brewing Co. Both breweries being known throughout the kingdom of beer geeks for larger than life barrel aged beers, it was only fitting that this brew would be something of a similar scale. Working together to create a brand new recipe for an imperial porter at 14.7% ABV, the beer was then laid to rest in rum barrels for one year. Going with a “spiced rum” theme, additions of vanilla bean, orange zest, cinnamon, cloves, allspice, star anise, nutmeg and fresh ginger were added just prior to bottling. The result is a fantastically robust ale with hints of citrus, rum, chocolate, molasses, exotic spices and toasty oak.
We are extremely excited to share our newest collaboration beers with you – Rue D’Floyd and Floyd D’Rue. This pair of barrel aged ales were brewed with the help of our friends at 3 Floyds Brewing Co. from Munster, Indiana, and are an exciting new take on the experimental beers for which both of our breweries are well known. Tickets for a release event featuring these new collaboration ales are also now on sale along with a third new beer which we lovingly refer to as Mischmishmish.
All of these beers are tasting absolutely fantastic, but we would like to let you know that our quality control team has found lactobacillus in both of the Three Floyds collaboration releases. For those unaware, lactobacillus is a bacteria that is capable of turning a beer sour (we use it intentionally in our sour beers, but did not intentionally use it in this beer). As for this beer, it is quite high in alcohol, contains healthy brewers’ yeast and is fittingly carbonated, all factors that do not make a good environment for lactobacillus to survive. It is possible that its presence will never affect the flavor of the beer, but it is also possible that it will.
Since we love these beers and wish to share them with you, we are offering them for sale with a bit of a disclaimer: keep these bottles at refrigeration temperature (38-42 F) until you’re ready to consume them and enjoy by June 30, 2014. We plan to fulfill orders of these beers from 4/23/14 through 6/30/14. If our QC department determines the beer is no longer to our quality standards before this date, we will stop fulfilling pickups of these beers and we will refund those who have not yet picked up their beer. If you consume the beer after June 30, 2014 and have found the beer has turned sour, we will not be issuing refunds. If the beer remains stable, we may choose to extend the window for pickups, but those who pick up after June 30, 2014 run the same risk. You may be an experimental type of person (hey, just like us) and want to see what happens after June 30, 2014. Feel free to do so, but please don’t make us tell you that “we told you so!”
We will continue to follow the development of the lactobacillus in these bottles and will update you on its status. We also continue to take the steps necessary to ensure our beer tastes as we intend it to (short of pasteurization or sterile filtering), and will share more on our quality assurance efforts in the near future. Until then, enjoy as soon as possible with a great group of friends.