Backwoods bastard

Go home IPAGeorge, you're drunk.

 

You are nuts. I can see some of the whiskey flavor, but a Irish Dry Stout plus Irish Cream liqueur ≠ a Scotch Ale

 

but a Irish Dry Stout plus Irish Cream liqueur ≠ an Irish Car Bomb


Edit:and oh yea OP, you're crazy. Every gulp tastes like heaven

 

I was just trying to figure out who in the area has more. Picked up 4 four packs when it first got here, and now wishing I had more. Agree with @moshe , tastes like heaven.

 

This year's offering seems particularly boozy. Should I just stop complaining and wait a couple of months?

 

At what temperature? When it's cold, the alcohol is a bit much. As it approaches room temperature, it's a different, delicious story. But either way, still nothing like an Irish carbomb, IMO.

 

I had already noted the whiskey.

So if you take the whiskey and the barrel aging out of the equation, that's the comparison you're left with.

 

How well does this age? I picked up a 4-pack last week

 

Credit to @Summer78 from another thread.

http://www.guysdrinkingbeer.com/founders-backwoods-bastard-2-year-vertical

It's from a little while back, but gave me enough insight to make a decision.

 

^^^^^Wow, thanks...In the beer fridge they go

 

I would have to disagree as i just had a 2011 bottle last night that my firend has been holding on to . It was fansatic!! yes it was thick and coated the mouth but had more of a fig , malty bread taste with a touch of Bourbon. my guess is that they did not let the beer sit long enough. I agree it is world class fresh but if you are going to cellar it , it might be best to let it sit for over 2 years maybe closer to 3 ...

 

I'm not sure if the recipe has changed in the last four years or what, but I did a 2013 vs 2014 Backwoods tasting with some people last week and everyone agreed that the 2013 was better. The bourbon and heat had mellowed and some wonderful dark fruit flavors had definitely come out. Overall, the year of age made it into a much more well rounded beer. I would definitely set at least one bottle aside and then decide for yourself next year which you prefer.

 

Well to be fair, that was written in 2011, but that's great to hear about a 3 year old version.

It sounds like there is a window of "not worth aging", but outside of that is where to be (i.e. longer aging or drinking fresh). I'm still debating if any of mine will sit through some significant cellar aging.

 

It finally hit Orlando Distribution I assume maybe yesterday because when I asked last Friday at my local Crafty East Orange ABC it wasn't in. Yesterday I asked and they had to go back to the store room to get me a pack as it wasn't shelved yet.. $12.99 I may stop by again today to see how much they have and pick up a second one so as to not be greedy.

 

You don't age beer in a fridge.

 

Funny how I thought it was roughly the same, or perhaps even a touch less boozy than previous years.

 

Did you read the article? It said to not cellar it. That's why he was putting it into the fridge.

 

I received a bottle in trade last Spring, so probably 5-6 months "old". I traded for some fresh this time, and it seems quite different. I think I just need to watch the temperature, per Faraday's advice above...

It's a good problem to have.

 

As good this year as it was last year ...and lasts year was very good