Adding bourbon to stout

Nice, thanks, I appreciate it.

 

Pappy's is too good to do that to. Next time pour yourself a couple fingers of Bullet (I'm partial to the rye these days) and alternate sips. Something about the whiskey cleansing the palate for the Left Hand, and the sweetness of the milk stout cutting some of the whiskey's sting.

 

I've tried this with Makers Mark with indifferent results. The beauty of Bourbon aged brews whether they're Stouts, Porters or Browns is the subtle complex flavors you get from aging. IMO you can't satisfactorily short cut that with a drop or two of bourbon to a stout, in this case time in barrel counts.

 

You could try adding it to Founders Imperial Stout, which is actually what goes into barrels to become KBS (common misconception that it's Breakfast Stout)

 

You sure about that? I do not believe that is correct. Information which has been given to me says the base beer for KBS is not bottled product.

 

From Alec Mull
Only addition they add before racking into barrels is a bit of cold-pressed coffee.

 

Where does the chocolate come in then? I would not be surprised to hear oats are used in the Imperial Stout either but I certainly have not heard it mentioned. There are a few things that don't seem to add up here.

 

I made this mistake once. Never drink the RIS after the KBS. Always start with the RIS on a stout night.

 

Chocolate strictly comes from the malt character. Not sure about oats, but I will find out. It would make sense, considering the mouthfeel.

 

This is not factual. Founders website even indicates it is "brewed with massive amount of coffee and chocolates"
KBS was brewed with vanilla previously, 2008 they exchanged vanilla for chocolate.

Edit: there was also a clone recipe in either BYO or Zymurgy a couple years back. The recipe was given by Jeremy Kosmicki, the recipe included two types of chocolate being used.

 

I have that back issue of Zymurgy. It does indeed contain an addition of unsweetened chocolate per the head brewer at that time.

 

I have never done this and I am not sure I would really go for it other than for experimental purposes and to say that I did it.

 

My mistake regarding the chocolate. You are correct on the chocolate additions. The rest of my info is factual, however.
Sorry I misspoke.

 

Goose Island makes a series of beers called Fulton & Wood. They're on draft only and only in the Chicago city limits. They just brewed a beer called En Pessant that's supposed to be enjoyed with bourbon. It was brewed to compliment bourbon. At the release party, they served it with bourbon and encouraged people to pour it into the beer.

 

I love En Passant -- rye ale with oranges. It stood pretty well on its own. Guess I could try it with bourbon, though don't necessarily see how it would augment the experience.

 

beer is like your father: only put bourbon in it if you want a horrifying derisive abomination that embarrasses you.

 

I would like to hear from someone else on how well this works. It sounds like a much better idea than adding straight bourbon

 

I know someone who did this with a homebrew batch, only adding 4 oz (minus the space in the 2 glasses that the beans took up) to a 5-gallon batch. Did the trick for sure.