Infusing Goose Island Bourbon County Stout

I know it's not BCBS but I did my first infusion with my french press on some Luchador En Fuego because the first half of the bottle that I drank, I just did not get much of the Mexican spices, so I decided that the next half I would use some cinnamon, crushed red pepper, and South American Sumatran blend, it was delicious as this beer in particular is still at least BB aged and that part of it comes through well, so I could see some similarities if you were to try this with BCBS, but I'm sure with BCBS it would be a little better. A word of advice though, don't get overzealous with the cinnamon, that can make it grainy somewhat and overpower a lot of things.

 

BCBS is so boozey I think mixing it with another stout or covering up some of the overwhelmingly bourban taste is the only way to drink it.

 

I tried making a BCBS/HT half and half and couldn't get it to half and half. Tasted great though.

 

How do you know if your grounded coffee is coarse if it doesn't say it on the coffee bag?

 

I think most manufacturers go with a fine grain to allow the best efficiency for extraction. Your best bet is to go the gourmet coffee section of your local market to get a small sample of freshly course ground coffee.

 

Oh man, I gotta try this toasted coconut thing with BCBS.

And yea, my local store in LI had a healthy BCBS supply until it slowly ran out a few months ago.

 

I remember mixing New Glarus Raspberry Tart with BCBS before and it being really good. Recently mixed BCBS '13 and 1800 Coconut Tequila and it was good if you liked the burn.

 

OH I wish we could keep BCBS on shelves here longer than it takes for your spit to freeze here in the middle of winter. I was out of town during the 3 days it hit shelves here last year, which was long enough to get 0. Didn't bother to trade for it as I'm done chasing just to complete verticals if I find it great if not there's other beer. As much as I love BCBS when I can easily snag a case of Founders BS or Brooklyn BCS then I'm happy.

Edit: Doesn't mean I wouldn't love to try and at least try a 2013

 

I recently mixed BCBS with another BCBS, in my stomach. Delicious!!

 

Irony - when people comment about other people messing with their BCBS, as if it is a negative thing. When in fact, BCBS is an Imperial Stout aged in Bourbon barrels to change/alter the flavor to something new. But how dare you sir, alter your BCBS to create something new!

I have French pressed a bunch of BCBS and love the results. Toasted coconut was awesome, raspberry was amazing, and chocolate and peppers were good, but I think I can fine-tune my amounts to make that combo better. Love reading the ideas here, keep'em coming!

 

The British mix it with ginger ale to make a sort of bourbon-and-ginger Shandy.

 

On a small tangent, I recently had my first opportunity to try Barrel Aged Ten Fidy. When I placed the order with the waitress, she remarked, " Oh, I love that with a shot of vodke dropped in it!"

The folks I was having dinner with said I stared at her with open-mouthed horror, and it sounded like I was being strangled.

 

I think the point people are making about messing with it, compared to your point, is that the brewer put it in a barrel (or in other beer's cases, added adjuncts); whereas in the case of infusing/blending, the consumer is altering the beer. I think in many cases the argument is about altering the product rather than consuming it 'as intended'.

As you'll see above, I have no such hangup, as long as I've tried the beer 'as intended' first; with BCBS I was lucky enough to get an entire case last year, so I've got plenty to do a little experimenting.

You should have just slapped her. (I guess I have some hangups, specifically my own opinion on what is an acceptable adjunct and what is not)

 

I was lucky enough to have to my own 5gal of BCBS last year and had a french press party. Winner of the night was Smore's County followed by Cookie county which was with just chocolate chip cookies

 

^
This!

 

In all Seriousness - how much Vanilla extract? Do you let it mingle?

 

I am interested in making some "homemade" Bourbon County Variants with a French Press

I have never used a french press with beer so, any hints or good recipes will help. I would hate to ruin good Bourbon County Stout

So far I have a few ideas that I'm debating to try and make:


Hawaiian: Mango, Toasted Coconut, Pasionfruit

New Mexican: Toasted Pinon (pine nut), Cinnamon, Chocolate, Chipotle

Paradise: Honey, Lavender, Blueberries, Lemon

Mint Chocolate: Mint and Chocolate

The South: Toasted Pecans, Maple Syrup, Cherries, Peaches

Smores: Toasted Marshmallow, Chocolate, Graham Crackers

 

I had a stout today that tasted a bit like peppermint., didn't like it at all. Peppermint patty mixed with a stout isn't all that great IMO. I'd lean to coconut or vanilla , and try to mimick BC offerings. Not all that exotic, but tested.

 

Perfect homemade vanilla... did this the day after having a Vanilla Rye, and it was incredibly close. Not a press, but an infusion. This was my 5th experiment or so and this is the best I've made:

Materials

12 oz. BCBS
3-in. Madagascar bourbon vanilla bean
Electrical tape
Pliers
Small knife

Procedure

Cut the ends off the vanilla bean. Then carefully make a slit completely down own side, end to end. With your fingers, carefully open the vanilla bean, but try not to break it (not a huge deal if you do, I just try to keep it in one piece).

Pop the cap off the BCBS while trying not to bend the cap. Quickly drop the bean in the bottle and immediately recap. Tighten just a little with pliers, then seal the cap tight with electrical tape (4-5x around should be good).

Refrigerate for 36-48 hours. That's it, enjoy your vanilla bomb.