Guess I'm the first to use the word "Baudoinia" in the BA forums (read all about it here.) John Laffler (Goose Island's Barrelmaster/brewer extraordinaire) posted a photo via twitter that this beer was kegged yesterday. He later explained that it's BCS made exclusively using barrels from the bottom rack at Heaven Hill. Baudoinia is the name of a fungus found on barrels. (First beer named for a fungus?) From the looks of the keg label, this beer will be in the Fulton & Wood series, meaning that it is draft-only, Chicagoland-only. So how long is this likely to last once it's tapped? 1 hour? And does the bottom level of barrels have some special quality that the rows above it don't?