'16 Bourbon County Lineup

Maple Rye sounds very similar to last year's Prop.

 

The whole sour bourbon county thing, sort of soured me on lining up for any bourbon county.

 

I'm sure I'll only have access to the base beer, no variants

 

I agree, but scotch barrels sound super smooth

 

Interesting that the two keg labels had ABV on them. I'm hopeful that variants will make it farther outside Illinois, especially into Ohio, now that we have gotten rid of our 12% ABV cap.

 

Thoughts on this years varients? I only wish they left peppers out of the Maple. Also suprised for no King Edward this year after rare last year.

http://tenemu.com/news/goose-island...etors-barleywine-stout-details-emerge/07/2016

 

Is a sour going to be a variant this year?

 

Your right, maple should be this years prop and scotch it's own variant.

 

Took 2 minutes.

 

I will be looking forward to trying the Maple Rye, but sounds a little less appealing than years past. The addition of chipotle and chocolate (along with the maple that appears to be the primary adjunct?) might just make it a muddled mess.

Chipotle + cacao without maple sounds good.

Maple + cacao without chipotle sounds good.

Maple + Chipotle + cacao sounds like too many flavors fighting with each other. I don't think I'd order a dessert or a cocktail or anything else with that combo.

I think its the maple/chipotle combo that just doesn't sound that appealing to me.

 

More interested in a non-infected coffee varient but will grab a regular and maple if I see it.

 

The more I think about it, the more I am a bit disappointed if the 2016 Prop variant really is just the regular stout aged in Scotch Whisky barrels. Of course, if I don't get too caught up with thinking that Prop should be something more exciting, then I'm still intrigued to try it. It's just strange that we hear about how cool the idea process is for Prop, with so many employees coming up with ideas and submitting them....that this was the best that anyone came up with.

I really like the sound of the Maple Rye, but it will definitely depend on the presence of those peppers.

 

I'm just excited at the prospects of some of these beers coming to Ohio after the repeal of our 12%abv limit. They all sound good and I'm excited to try them.

 

It sounds like Prop has just become a test bed for the following year's rye roll out....
2015 Prop- Maple Syrup, peppers and nuts
2016 Rye- Maple Syrup, peppers and nibs

By the same token, after getting burned on Prop this year, I'd rather have something simple and not infected than nothing at all....

 

I would have been more excited without the chipotle. I'm generally not big on spices in my beer, though it sounds like a great steak marinade. It should be a little smoky if the peppers are a prominent flavor.

 

Why do they add the peppers? Why?

 

If it's like last year's Prop, I assume the pepper is there to take some of the bite out of the sweetness of the beer, and it's possible that they're using chipotle specifically because they think the smokiness of it will mix well with the maple portion.

Either way, it's surprising to me that this year's Prop is just scotch-barrel BCBS, while this year's rye is basically a twist on last year's Prop.