Bourbon County 2018

I think it's just going to be just like Prop 2016 without the pepper (and you guys say maple, but I didn't get the maple notes) and that alone would have been a great beer.

 

I'm going to continue asking for bottled Baudoinia on BA every year until someone from Goose reads this and gives it to us.

And when that glorious day comes, I'm going to hold-up the GI truck that is delivering it.

 

I would be happy with even draft only! Baudonia was fungus that grew on the low level barrels. I wonder if that even exists anymore with how they manage the warehouse.

 

They did it on purpose. They fungus didn't grow at GI. They specifically sourced Baudonia barrels for it. The Fungus grows on the low levels of rickhouses.

 

There is no more first row of barrels. They are all suspended by a very expensive and quite frankly unnecessary pulley system. But when you got that lime-a-rita money you can do some crazy shit.

 

Also, this is true.

 

Interesting, I never knew this. Sounds like something Laffler would come up with.

 

Look, I don't care how they do it, and if they won't bottle it, I guess I can live with it. But give it back

I'm pretty sure he at least co-came up with it.

 

Cocaine up with it?

 

Who doesn't love a little black mold in their beer...https://munchies.vice.com/en_us/article/78dyqb/kentuckys-whiskey-fungus-problem-is-out-of-control

 

The third-use barrels absolutely made a difference. The first time I had the barleywine was in 2013, when it first came out. I had gone to a local bottle shop that had tapped some Bourbon County and ordered the barleywine, having not acquired any bottles for myself. When they brought me the glass, I almost asked the bartender to confirm that he had brought me the barleywine and not the stout--that's how dark it was.

I'll agree that the third-use barrels mask the bourbon character a little bit, but while I like barrel-aged beers, I prefer those that meld the spirit flavors into the drink rather than feeling like I'm drinking a boilermaker. And that 2013 and 2014 vintage of barleywine had a really nice fudgy, toffee flavor to it that enhanced the typical flavor profiles of an English barleywine--caramel, dark fruit, brown sugar, etc.

 

I remember being blown away by at least 2013; I wasn't sure I preferred regular BCBS to it. Nowadays I don't even care enough about BW to pick it up.

 

Think draft may have been vastly different than bottle? And 2013 more affected by third use than 2014? Never got to try 2013, but I found 2016 darker than 2014, although I never got to try 2014 "fresh." My reviews for 2014, 2016, and 2017 are geekily specific.

 

I like Bourbon County.

 

Maybe that means they'll actually send some variants to Michigan this year. Right? Guys?

 

How many bottles of Northwoods do you think made it to the northwoods?

 

https://tenemu.com/news/goose-islan...ounty-brand-hazy-milkshake-stout-2018/08/2018

What in the world is going on here?

 

This has to be another goof label that just made it through the TTB.

 

WAIT, ALL MY OTHER BCBS ARE SUPPOSED TO BE CLEAR?!?!

 

F it, I’ll try it