Best bourbon barrel aged coffee stout

Oh, the irony! "Coffee Stout" used to be a category that had no coffee in it--just tasted like it did. Adding coffee used to be a gimmick, not a feature. It's in the right place.

 

I am a big fan of alewerks cafe royale

 

BCBCS
Alesmith BA Speedway

 

50/50 coffee eclipse is extremely tasty.

What vintage was the coffee? Because I have found while they are all delicious, that batch (different coffees used) and age play a key in its flavor profile

 

Fresh BCBCS is so much better than drinking last year's now. Some of the best I've had this year: Mocha Wednesday, Lost Abbey Track 10, BA Kopi Speedway.

 

Big Bad Baptist. It smells like you stuck your face in a bag of freshly ground coffee. Love it.

 

Kentucky Brunch. End. Of. Thread.

 

BBB doesnt get mentioned enough in this category. sure its not a bourbon barrel but its one of the best barrel aged coffee stouts out there in my opinion. while i dont enjoy it more overall ahead of BCBCS or KBS, i enjoy the coffee profile better than both of those.

 

It says bourbon casks...is that different than a barrel? I have to say I don't get a big bourbon flavor but it looks like it fits.
http://beeradvocate.com/beer/profile/22893/73618
Yeah, I'd love to have access to this beer. I need to trade for some of it.

 

De Struise Mocha bomb is pretty damn delicious, as is KBS and CBS.

I haven't had it yet, but based on the ratings KBBS is the best by quite a way.

 

Huh?

Calling a stout without coffee a coffee stout sounds more like a gimmick to me.

 

Struise Black Damnation II: Mocha Bomb is still my favourite. Although I've got some American competition on my shelve.

 

I don't have too much experience with it, but I did enjoy the one I had in June better than when it first came out. If anything I found the coffee to be a little more prominent and the bourbon more subdued the second time around.

 

Some are, some aren't. See- Michael Jackson's history of Oysters with Stout and Oyster Stout (predating a number of current Oyster Stouts brewed with oysters/oyster shells, in both the US and Ireland).

Never heard of a "Coffee Stout" without coffee added, although, for a tangential stout sub-style, Brooklyn's Chocolate Stout is brewed without the addition of chocolate ("chocolate [roasted] malt" is used). BCS predates the current craft stouts with chocolate as an ingredient, but Whitbread in the UK did brew a chocolate beer, Fuggles Chocolate Mild, in the mid-'90s. It was seen then as a novelty beer.

 

Thats word for word what I was going to say!!!!

 

Abduction Coffee Break is definitely one of my favorites, right up there with BCBCS in my opinion.

 

AFAIK both chocolate stout and coffee stout got their names from flavor profiles that included progressively darker malts. Chocolate malt is quite burnt, but patent malt even more so, lending coffee-like bitterness. Introduction of coffee into "coffee stout" was initially a gimmick (at least, in English coffee stouts), but has become almost de rigueur in American versions. Mercifully, it hasn't quite been taken literally yet with chocolate stouts, but some of them do add cacao nibs or even outright chocolate. Oyster stouts were originally named so because they were consumed with oysters, not because oysters were used in brewing (hence the movie clip). But some knucklehead decided if you drink it with oysters, why not put oysters into it. Oysters are associated with fermentation not just for this purpose--traditional kimchi is seeded with raw oysters as well (I've had it with oyster and am not sure it actually contributes anything to the product). Adding oyster shells has a different purpose than adding oysters--the shells themselves are not used for flavoring, but they do change the characteristics of the water, which affects the brewing process.
Ever wondered why Young's Double Chocolate is called Double Chocolate?

 

Uninfected Peruvian Morning is very, very good. It's the right price too.

 

what about Rocky Mountain Oyster Stout