> “You need to be OK with losing some barrels, or to simply accept the wine you made.”
I once met someone who started a microbrewery that was reasonably successful at that point (I am blanking on the specific brewery, it was moderately successful in Austin at the time). He told me that many of the "seasonal" or "special" batches that taste substantially different than typical beers are simply bad batches that the brewer finds a way to package and sell another way. Habanero and other spicy beers are apparently particularly likely to be this. I wonder if that will be the ultimate solution to the bad batches that natural wine-making produces.
I once met someone who started a microbrewery that was reasonably successful at that point (I am blanking on the specific brewery, it was moderately successful in Austin at the time). He told me that many of the "seasonal" or "special" batches that taste substantially different than typical beers are simply bad batches that the brewer finds a way to package and sell another way. Habanero and other spicy beers are apparently particularly likely to be this. I wonder if that will be the ultimate solution to the bad batches that natural wine-making produces.