New Goose Island Bourbon County Brand Stout 2018 Variants

Well, we know the blender thinks them worthwhile, but whether those barrels are better both in the quality of whiskey produced and in their inherent physical properties is, as you said, up for debate. This is really just a variant of the old debate on whether something like Pappy barrels make better barrel-aged beer. Can't say I've had enough brand-specific-barrel-aged beer to say, but I will say that I've had some drop dead fantastic barrel-aged beer that aged in "lowly" Evan Williams barrels, for example, so I've got my doubts

 

The whisky inside is different but the barrels are the same. Heaven Hill currently has approximately one million barrels of aging spirits in their warehouses and each of those barrels was made of the same materials by the same techniques so as to be as close to identical as production processes allow. Barrels entering the fill line are the same, as is the whisky (same mashbill, same stills, same entry proof), difference is aging and warehouse location. Experienced warehouse managers and Master Distillers know where to go to get certain types of Bourbon. You want fully matured eight year old? That's on floor 4. The 12 year old is on three, young 3-4 four year old stuff on floors 6 and 7 with the really old stuff down on 1 and 2. It gets more complicated when you factor in how the warehouse is constructed and where located, top of the hill, down in the valley, that sort of thing, but the point is the producers know precisely where to pull barrels that meet the criteria of the brand being bottled. Now all that makes sense when you're trying to create the best whisky but has little to do with which of those used barrels will make the best beer.

To get specific about barrel aging Beer Geeks might be more concerned with the age of the barrel rather than the Bourbon label the barrel produced. Distillers now wring those barrels pretty dry before offering them on the secondary market so the label of Bourbon they produced is of little consequence, only what flavorings remaining in the wood that can be imparted to beer matter. Of course beer snobs like name dropping labels but it takes less thought to be a snob.

 

I wouldn't consider Even Williams lowly, but maybe that's just me. Straight bourbon is one of those rare things where even the lowest tier of products is pretty respectable. Evan Williams BiB, Jim Beam White, Heaven Hill 6 year BiB, Very Old Barton BiB, Wild Turkey 101, Four Roses Yellow Label, etc. are all things I would be happy to drink neat.

 

Oh, same here (the vast majority of my bourbon drinking is very happily WT 101), but I imagine if you offered beer geeks beer aged in Evan Williams barrels versus Elijah Craig Barrel Proof barrels they'd almost certainly clamor for the latter. Whether that makes sense is, I suppose, the core of the discussion, and thus my one-off anecdote about having killer BA stout aged in "inferior" barrels.

 

This may be true, but not every brewery wants the character of a young charred barrel in all of their barrel aged stouts. To illustrate, Hoppin Frog way back in the day originally took the stance that they did not want the vanillin or tannin character from bourbon barrels in their stouts, but did want other characteristics that more neutral barrels like those from Irish whiskey would impart, which was a polarizing stance early on. They have since changed their approach.

Further, some of the stouts I've had that were aged in older bourbon barrels, Rare, or a very limited Hoppin Frog, among others, had an absolutely astounding amount of delicious complexity I did not find in the same stouts aged in younger barrels. There may be less vanilla or caramel, (which is also dependent on the beer), but there may be a lot more wood, char, smoke, ash, tobacco, mustiness, nuttiness, and who knows what else. If not from the wood, then from the more porous breathing those barrels would be experiencing.

You must remember that clean beer is not meant to oxidize and age, but some very well-made, formidable clean beer can do so very gracefully if done properly, in the right barrel. Allowing a beer to breath like this can do wonders that were unimaginable when originally enjoying the base beer. Hoppin Frog Northern Hoser barleywine comes to mind.

I know you're being facetious, but the whole argument regarding Barrel Proof is due to the name of the particular bourbon. If this EC was named something like "Good Shit" and GI subsequently used the "Good Shit" brand name in their Reserve description, we wouldn't be talking about barrel proof at all. GI isn't trying to advertise that they're using "barrel proof" whiskey here as much as they're just plugging EC's award winning brand.

All of this arguing having been done...I see where you're going there, and ultimately, I too share the sentiment that the "prestige" (read: hype) behind a distillery doesn't in any way determine the quality or enjoyment of a stout that was aged in one of its barrels.

 

Of course if a brewer really wanted to get Bourbon into their aged beer they could just slosh around a few gallons of the stuff in a barrel before filling.

 

My order of most anticipated (assuming availability, reserve likely super limited and $$$$)

1. wheatwine (will it be better than Helldorado?!)
2. coffee barleywine (i'm guessing will surprise some)
3. vanilla
4. bramble rye
5. regular
6. midnight orange (could be pretty good)

 

I consider Fremont to have one of the best all around Barrel aging programs out there and they use mostly 12 year old barrels from what I’ve seen. The non adjunct versions of Kentucky Dark Star and B-Bomb really showcase all those flavors you mentioned.

 

Wasn’t helldorado a blonde ale? I hope it’s like White Chocolate or Pilgrims Dole from New Holland.

 

I don't posit one type of barrel is better to age beer than others. Rather that there are distinct types based on age rather than brand and I expect competent brewers will determine which type works best for them for their recipes/brewing skills and production facilities.

 

Probably no wheat in the grist on Helldorado.

 

I cannot think of anything that I will worry about less this fall.

 

BOOOOOOOOOOOOOOOOOOOOOOOO.

 

When distribution to my area (Lansing, MI) gets to a point where every liquor store in the area that gets some doesn't sell out within the hour, I might start to care. I didn't look for it last year, but heard most place got very little with no variants.

 

Just funnin'

The bringing back of BCVBBS and Bramble is definitely making me consider traveling to Chicago this year.

I've always been a GI fanboy, and BC is my fave. Hard to not get so worked up over this year when I never got to try the 2010 versions. Just wasn't into craft like this back then. Super excited.

 

Welcome to Not Chicago!

 

One of these years I might go to Chicago for a release. Until then, I'm not going to worry trying to get Bourbon County, especially a variant. Don't get me wrong, I think BCBS is a great beer and have been fortunate to have it several times. I still have two bottles in the basement from two years ago. Its just not worth the hassle to me.

 

Within the hour? I’d say most stores sell out before they even open. There is so little and a short line is all it takes. Our area got a total of 20 cases last year. The entire area. And only regular. Not even freaking barleywine. It is ridiculous.

Just got a bcbw and a northwoods in a trade today for m43 and full earth

 

It trying to pick, but always curious when people say this wht beer they DO think is worth the hassle. That is, I'm not saying any beer you have had you have necessarily had to go out of your way for, but is there any beer you have had that was good enough to be worth the type of hassle BC would be for you?

Also, people would totally trade you Old Nation for BC at a $4$ ratio. Just sayin'.

 

There are plenty of beers that were worth the 'hassle'. Driving to K'zoo a while back for Black Note or BA Expo. At least when there you could buy 2-3 four packs. Same with BA Pt5th and a visit to Dark Horse. Driving across town for 1 can of BA Ten Fidy. Visiting Old Nation prior to distribution or Transient for releases.

After getting shut out three years ago, two years ago i visited/called many liquor stores/bottle shops in town. I spent several hours and drove who knows how far and ended up with 3 bottles of BCBS - Not worth the hassle. I sat out last year.