Weyerbacher Riserva 2010

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5 Responses

  1. I really enjoyed this one too, Peter. I had it at a sampling earlier in the Fall before they released the bottles to the public and was sold. I grabbed myself a bottle I’ve been sitting on.

    Since I’ve already tasted it, I’m debating whether or not to cellar this for another year or drink it. Hmm…


  2. Jason says:

    That’s funny – never heard of acidity inhibiting carbonation. I mean, if its forced carbonated or bottle conditioned, I just don’t see how lower pH levels reduces CO2 solubility. Pretty funny label – I probably would have passed it by too.

  3. Adam says:

    The beer is bottle conditioned. Yeast will only “work” in alcohol% and pH ranges (amongst other conditions). This particular vintage became very acidic in the barrels and in turn, the yeast added to create carbonation in the bottles, just didn’t work as much as it has in the past. Has nothing to do with the solubility of the CO2. Either way, this is a very interesting (and in my opinion, very good) beer this year. I am putting a few in the cellar though, I do believe that the acid will mellow a bit with time.

    • Simply Beer says:

      Shane, if you’ve already had it, sit on it for a bit, let the raspberry and acidity mellow out a bit. BTW, Lucky bastard, nice sample!

      Jason, your the scientist. I don’t know much about acidity, carbonation and ph. But, it appears Adam does.

      Adam, Thanks for the info, you seem to have a lot of knowledge about this beer. Appreciate the info.


  1. December 21, 2010

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