Has anyone else noticed that the 2012 release of GI Bourbon County Stout has a lot more carbination than previous years? I can't remember how the last couple years were fresh, but '07-'09 had hardly any head compared to the 2012 version. The main difference that I can tell is that it went from 13% to 15% abv, however... I think that would do the opposite to the carbination. Either way... I prefer the earlier years of BCBS.
They force carbonate it, so perhaps they added a little more than years previous. I happen to like the level of carbonation of this years. It's not causing any "gushing" problems so no complaints here.
The two I opened from this year (well, I guess technically now last year...) seemed to be about on par with the almost year old 2011 I opened before drinking them.
Better to have higher carbonation than lower. You can always get rid of excess carbonation by giving your glass a few 'swirls' - I'm currently unaware of any easy technique to 'add carbonation' to a beer in hand
