re: Wicked Weed coming to La?

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Ill be in Asheville the second week of Feb. I have very little morals or principles. Plan on going to both WW and Funkatorium

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It's a great place to go. WW has some pretty good grub. Funkatorium is a cool place to drink some great sours. You have to hit up Sierra Nevada, Burial, and others, as i'm sure you've done your research.

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Isn't that the point of sours?

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(no message)

Ave pub just posted this

Saturday January 20th Wicked Weed Tap Take Over & Roll-Out
All beers tapped by 1pm, folks from Wicked Weed will be in the house between 5pm & 6pm!
More details to come on pricing for a ticket ( all beers also available a la carte) and possible glassware.

IPAs, Stouts, & Barrel-Aged
Pernicious IPA 7.3%
Freak of Nature DIPA 8.5%
Dark Age Bourbon Barrel aged Imperial Stout 12.5%
Old Fashioned- cocktail inspired barrel aged old ale with cherries & orange peel 10%
Bourbon Barrel-Aged Milk and Cookies Stout 9.5%

Specialty Brett Farmhouse and Barrel Aged Sour:
La Bonte Pear - tart saison with French pears 6.5%
Malice – sour with Blood Orange , tamarind, lime zest and ancho chilis 6%
Femme de Chien- Saison 5.8%
Femme de Grande Pere-Sour ale rested and barrel-aged on marionberries 7%
Montmaretto-Barrel-aged sour ale with cherries & almonds for an amaretto flavor 6.9%
Marina – Sour ale with peaches & apricots 6.5%
Black Angel – Aged in oak with tart cherries, sweet cherries & plums 6.6%
Oblivion - Sour red ale aged with blackberries and dates in red wine barrels for 8-10 months. 8.7%
Prevalence – Sour ale aged with blueberries & juniper berries 7.2%

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Can confirm from a distributor friend WW is coming to NOLA (I presume all of La but we were just specifically talking about what was coming new to NOLA this year so don't want to mislead) this year. I think he said April but I'll have to check that.

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His opinion no change in quality but ya know. Here's to hoping.

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I haven't seen any. However, majority of their beers i get are all sours. Not sure how you can go down in quality in terms of sours. Ingredients are pretty inconsequential in terms of the end result of a sour. The only place i see quality going down would be on the barrel line, and i find it difficult to believe they would somehow purposefully degrade the quality of the bacteria/microbes they use. It's all house culture. The bugs are WW's bugs, and they'd pretty much have to purposely ruin the beer by introducing poor handling of the barrels. And, the Dickinson's are still working at WW. They are still doing the barrel tasting/testing as they were before, and are still training others on what to look for.

Now on the clean side, that's the only place where they could really interfere with the product on the "buy cheap ingredients" side. But that old way of thinking doesn't really apply anymore. Why would INBEV buy out a very popular brewery in order to lessen the quality? AB/INBEV has sort of moved away from the "consume and throw away" model of acquiring breweries, considering they have begrudgingly come to the realization that craft beer is here to stay, and they will permanently take up about 30-35% of the beer market.

So in Louisiana y’all are going to get the IPAs, while here in Texas we’re stuck with the damn sours crap?

Hopefully there will be plenty hop distribution around Lafayette.