Chicago Stout Releases (2019)

I will say that I've observed that a couple times (I rarely leave anything for the next day). It's usually lower-carbed, but very tasty.

You're supposed to let bourbon breathe before you drink it, so maybe BA beers are similar.

 

Yeah, if it is good enough I'll do that. But many of them, I just don't want anymore of it the next day.

Case in point: I had the majority of the Vlad variants from this year. I realized there was no point in saving them, so I just started cracking them. I don't think I drank the full bottle of any of them except the coffee (which I split over 2 days). A couple I probably only had 6oz (like Spumoni)

 

Reported.

Just kidding, I agree with SeanBond, but I'd rather have 8 ounces than 22. It's not exclusive to BA stouts either - I still can't figure out why bombers of beer are a thing, period.

 

while we're at it, in the vast majority of reviews, the prevailing opinion is that;

[insert BA stout] "gets better as it warms" or "flavors coming through as it warms"

so why do people insist on chilling them before drinking? i guess i'm the only miscreant who prefers every BA stout at room temp

 

Was there another drop there? I went last weekend and they were down to just the barleywine and Maple Whole Lot of Wonderful (also great)

 

My group and I always argue about this. 2 and myself want it at or close to room temp. 1 wants it pretty chilled and then 2 want it straight out at fridge temp to let it warm up in the glass and taste the difference as it warms. I stand by my room temp though

 

Room temp is too warm IMO. Right around 55-60 is good. I like to open them around 50 and keep drinking as they warm.

 

I like it chilled because that way I never run the risk of the beer starting too warm. There's usually a happy medium (for me) where the beer is starting to warm but not warm quite that, and that's usually where I prefer it.

(I drink slowly, though, so it's always warm by the end)

 

I hate how cold bars serve their stouts, because I don't usually have the time to let them warm up properly. I should probably start ordering double like you did, but I'm afraid of the weird looks.

 

There was this past week. Iron and Glass got some too

 

I like my stouts cold af. I just like the temp that way and it makes the mouthfeel more robust on first sip. Also, as it warms it takes on different characteristics and loses others. Makes it more interesting.

 

Heynongman - shameless promotion alert - middle brow is opening our brewpub Thursday in Logan and we should have a koval rye barrel aged version of our milk eyed mender spiced stout on and possibly license permitting some of the regular non barrel aged to go. Hopefully will last the weekend but who knows. We also have a 4 grain BA version that will be on some point next month. And yes, it comes off the cold beer line so let the f*cker warm. Order it, have a pizza, drink for dessert.

 

I'm not saying I had this Rye Barrel-Aged Milk Eyed Mender BUT IF I HAD I would tell you it is fucking amazing.

 

I had a BA Milk Eyed Mender a few years back and it was excellent. I've been keeping my eyes open for one this stout season, but haven't seen any at my local liquor locales. I also don't know if MB even releases them in bottles anymore....

 

The one and only bottle that ever existed, making it the rar.est of rar.’s

Ya, we’re putting this years release on draft while we figure out licensing. Should be back in reasonable prices 375’s (or maybe shorty cans) every stout season till the bubble bursts. Regular should be in a couple stores but it’s going to be mostly at the pub for now so we don’t run out of beer.

 

Ghost Whale

 

I'm sold. Would you take a Prop 18 and a Wendy's Spicy Chicken Sandwich combo for it? You could randall it and have pretty nice chocolate spicy chicken stout.

 

We drank it all.