Beyond Good and Evil Discussion

I think people can easily confuse maple with the barrel. Both are wood. I could barrel age a big stout with no maple syrup, put "brewed with maple syrup" on the label and I bet most people would say they can taste it just because of how easily taste can be influenced.

Also, we don't know much about the grade of maple syrup that was used or how much. The sugars ferment out but the woody flavor isn't necessarily going anywhere.

 

Thanks @huddyball, I'll just err on the side of caution.

 

Better yet, it clearly rates a lot higher than Lawson's BA Fayston's or Sticky... what's different?

 

Sounds amazing

 

Wrote that without thinking, Sticky isn't really a comparable style.

 

In my top 5 favorite beers of all time, perfect.

 

It's def sweeter than any Lawson's stout but not so much mapley sweet. I wouldn't be surprised if maple syrup was used in some way to prime the bottles. I do like maple barrel aged Fayston a smidge more, I find that has more maple to it without the sweetness. But you'll get that from an imperial SWEET stout (bge).

 

Who brews it?

 

I picked some up last week and opened my first bottle of it. It's a pretty incredible beer, definitely up there with the other best stuff I've had from HF. I won't say it's the single best stout I've ever had, but I love maple syrup and bourbon barrel aged beers and it didn't disappoint in either aspect. I definitely preferred it to my one experience with the maple barrel aged Lawson's Fayston, which I also really enjoyed but found to be less obviously maple-y and not quite as full bodied. I did have a tasting of the Fayston at ACBF last year that blew me away, but unfortunately I have no idea which variant it was. As far as a comparison between the two, Fayston is a great chocolate dominated stout with noticeable but secondary maple flavor, while the overwhelming taste of BG&E is maple and bourbon.

 

Is it possible the beer was back-sweetened with maple?