Bourbon Barrel-Aged Kentucky Common - Local Option

Not Rated.
Bourbon Barrel-Aged Kentucky Common
No picture uploaded.
Have one? Upload it now.
BA SCORE
91
outstanding

116 Ratings
THE BROS
-
no score

(send 'em beer!)
Ratings: 116
Reviews: 8
rAvg: 4.12
pDev: 7.77%
Wants: 9
Gots: 9 | FT: 0
Brewed by:
Local Option visit their website
Illinois, United States

Style | ABV
American Wild Ale |  6.50% ABV

Availability: Limited (brewed once)

Notes/Commercial Description:
This beer is retired; no longer brewed.

Dark sour ale partially aged on American oak and partially on fresh Angel's Envy barrels, then blended.

(Beer added by: TMoney2591 on 07-13-2012)
Beer: Ratings & Reviews
Sort by:  Recent | Likes | High | Low | Top Raters
« first ‹ prev | 1-25 | 26-50 | 51-75  | next › last »
Ratings: 116 | Reviews: 8 | Display Reviews Only:
Photo of grahuba
3.25/5  rDev -21.1%

Photo of nmann08
3.25/5  rDev -21.1%

Photo of Amalak
3.5/5  rDev -15%

Photo of brandoman63
3.5/5  rDev -15%

Photo of nkeckhar
3.5/5  rDev -15%

Photo of MichPaul
3.5/5  rDev -15%

Photo of metter98
3.74/5  rDev -9.2%
look: 3.5 | smell: 4 | taste: 3.75 | feel: 3.25 | overall: 3.75

On-tap at Alewife, Long Island City, NY

A: The beer is jet black in color. It poured with a thin brown head consisting of very large bubbles; these died down and eventually completely faded away.
S: Moderate aromas of dark fruit are present in the nose—blackberries seem to stand out in particular—along with hints of bourbon from the barrel aging. The smell of bourbon becomes stronger as the beer warms up.
T: The taste is similar to the smell and has a light to moderate amount of sourness—like the smell, the bourbon flavors become stronger as the beer warms up.
M: It feels light-bodied on the palate and has a low amount of carbonation.
O: This is an interesting combination of sour and bourbon flavors. I thought that this beer would have been better if there was more carbonation and the taste was more balanced.

Photo of WoodBrew
3.75/5  rDev -9%

Photo of Kmlund
3.75/5  rDev -9%

Photo of Swift989
3.75/5  rDev -9%

Photo of BuckTuckian
3.75/5  rDev -9%

Photo of jegross2
3.75/5  rDev -9%

Photo of DrBier
3.75/5  rDev -9%

Photo of DrinkSlurm
3.75/5  rDev -9%

Photo of bsm80x
3.75/5  rDev -9%

Photo of tobelerone
3.75/5  rDev -9%

Photo of birdsellam
3.75/5  rDev -9%

Photo of bschinelli
3.75/5  rDev -9%

Photo of ari32
3.75/5  rDev -9%

Photo of JMurphy41
3.75/5  rDev -9%

Photo of smithj4
3.75/5  rDev -9%

Photo of oglmcdgl
3.75/5  rDev -9%

Photo of mpayne5
3.75/5  rDev -9%

Photo of BEERchitect
3.76/5  rDev -8.7%
look: 3.5 | smell: 4 | taste: 3.75 | feel: 3.5 | overall: 3.75

While a smattering of American microbreweries are dragging the "Kentucky Common Ale" back from extinction, kicking and screaming- why have no one ever considered using Kentucky's indigenous bourbon barrels for maturation and layering upon their complexities until now?

The dark sour ale pours exactly that- dark. Its deep blackened mahogany color is nearly black, especially as its uncommon clarity shows off a mirror, onyx-like sheen. As a dainty and creamy coffee-like creme simmers to the top of the snifter, it slowly dissolves back within the beer nearly halfway through the session with minimal lace. Stillness is left after that.

Sharp and sweet aromas leap out immediately- tangy cider, tart fruit, dark fruit and wood spices swirl for a highly complex set of aromas that are rarely found in either sour or malty beers. Vinous red wine, savory sherry and a tinge of maple and molasses temper the acidity while weathered oak, curing tobacco, saddle leather and sea air round out the complex scent.

The front of the tongue is greeted by the more sweet and savory pieces and parts of the ale. Over-cooked caramel, maple and thin molasses provide a friendly malt-forward taste, then the ale develops into a savory and salty "sherry" like taste for a hint of terryaki-type taste that weaves into prunes, blackberries, dates, figs and raisins. But then comes the sour! Those stone and pitted fruits develop into sour cherries, crab apples, dried lime peels, sour red grapes and balsamic vinegar to finish. The later taste introduces wood and alcohol flavors that are unmistakably bourbon because of its spicy oak, vanilla and caramel contributions.

Its thin textures are a far cry from the sweeter impressions that lay on the nose and tongue. But yet, there's virtually no weight on the tongue as the ale is effortless, like dry red wine. Partly because of the strong yeast and bacteria attenuation but also because of the lacking carbonation that somehow makes the beer fit. Warm, spicy and acidic, the beer's inherent tannin-rich character is somehow easily overlooked. Trailing wood spice, bourbon heat and acidic fruit leave the beer's finish and aftertaste as much wine-like as of ale.

Where this Kentucky Common Ale seems to employ full-out souring techniques rather than simply a sour mash, the beer certainly crosses over into Belgian roots and aspirations. But it takes this level of sourness and bacteria-derived complexity to contend with the bourbon barrels and without backing down.

Photo of Ems
3.88/5  rDev -5.8%

« first ‹ prev | 1-25 | 26-50 | 51-75  | next › last »
Bourbon Barrel-Aged Kentucky Common from Local Option
91 out of 100 based on 116 ratings.