Is it just me with barrel aged beer?

My guess (and I do want to emphasize "guess") is that your palate is extra sensitive to the bourbon aspects. I would be willing to bet that you and I could drink a bourbon barrel aged beer (e.g., BCBS) together and you would respond that all you taste is the booze while I would provide a differing assessment.

Just a theory here.

Cheers!

 

Have you tasted North Coast Old Rasputin? If so, what do you think of that beer?

Cheers!

 

Please let me know what you think of this beer.

I once had this beer served via nitro at a local craft beer bar. Beers served on nitro can be hit or miss for me but Old Rasputin on nitro was a hit. I do enjoy it via regular (CO2) dispense as well.

Cheers!

 

Once I got in the habit of allowing dark beers to warm, I got questioning why in the hell I take them from my cellar, stick them in the fridge for hours/days, then take them out to warm before I drinking. The only answer I could come up with is habit. I don't usually/intentionally let them warm all the way to room temp, but it would probably be fine if I did. With refrigerated dark beers I take a sip when cold, let them sit for 20-30 minutes, and then they seem to be tastier.

 

One of the greatest beers ever made. On tap, On nitro, Bourbon Barrel Aged, Rye Barrel Aged and then some!

Highly suggest it @TwilightBeerCareer it should be available near you as they have pretty wide distro.

 

There are practical limits to experimentation in this hobby. I have regrets in my old age about some things in my life. But that missed exotic beer isn't one of them. One can try those here-today, gone-tomorrow brews to such an extent that there's no time left to sit back and have a few reliable old favorites.

 

Your method looks good for limiting consumption to reasonable levels. In the winter I leave my beer in the garage, which hovers about 50F, and drink it at that temperature. In the summer, they stay in a closet or the basement. I'll usually put those bottles or cans on ice for a few minutes if I want them cooler.

 

Good question. I really dislike oak aging, though burnt oak soaked in bourbon is fine!

 

Since getting into BBA beers, I've also gotten into bourbon. A year ago I won a lottery for high-end bourbons, and got first pick to buy a 12-year-old Van Winkle. Real nice. Also picked up a Blanton's.

 

yes, lost cause, therefore, more for me

 

There's a ton of styles that aren't for me. Hazy IPAs, pastry stouts, and sours are lead among them. A small taster of those styles are fine and in some instances, quite yummy, but a pint? No thanks.

 

my previous reply was in jest. since I am a bourbon drinker (neat, pls) I am never overwhelmed by the he highly diluted bourbon flavor in barrel-aged beers

 

Coming in late, but none the less here are some things to appreciate (from a crusty old timer).

You may or may not "get it". But you're cool.
You may or may not like barrel aged beer. You are not alone.
Explore everything.
Decide what is good on your own terms.

Barrel aged is a loaded term. So is fresh.
You decide. You can like both or nether.

I would not worry too much about the description du'jour. It changes rapidly anyway. Just have fun.

One guys opinion..
Cheers.

 

This fall you should go to the Festival of Barrel Aged Beers (FOBAB) in Chicago. It's a great way to explore barrel aged beers as they have all sorts of styles of the genre.

 

To the OP, I do think there is a balance. I actually prefer the beer without bourbon. When done right the bourbon does add complexity to the beer, but I agree often times the bourbon overpowers the beer flavor. As others have said, let it warm, pour it in a glass, try more than a few. I think you'll find that the bourbon can add a nice complement, but in some it overpowers the beer like you are describing. I respect when it adds a nice complement to the beer flavors, but usually I find more beer complexity and flavors without the bourbon. Probably in the minority, but I seek out stouts without the BBA.