Everyday Bourbon Barrel Stout?

Heh, looks like we posted at the same time.

But yes, I think it was only this past year they started saying "Bourbon barrel stout" on the label.

 

Old Viscosity, or Speedway stout
2 of my faves and I can get them pretty easy at Total Wine and elsewhere

 

I find Older Viscosity hard to find around here but Old Viscosity easy

 

Fair, but it is attainable, not something you have to necessarily hunt for... http://craftshack.myshopify.com/products/port-older-viscosity

you wont be finding BCS pr Central Waters BBS on any online shops...

 

Speakeasy Scarface Imperial Stout (Bourbon Barrell Aged)

 

Everyone here who has ever emailed, called, or talked to the brewery says they've been using bourbon barrels for years. Same with Pilgrim's Dole. It's possible the older batches were a mixture of fresh (second-use) and reused (3rd or more use) barrels but the newer ones are completely second-use, I don't know.

 

Neither of these beers is aged in bourbon barrels.

 

+1 to Dragon's Milk, it's even better on cask.

 

oh well, still good

 

No doubt about that. Frankly I think OP could be perfectly happy with the likes of Stone IRS, Speedway, Old Viscosity, Ten Fidy, and a handful of other non-BA stouts.

 

when you first fall in love with that bourbony-vanillay-caramelly-oaky-burnt goodness... its hard to shake. I feel the OP.

CW BBS is IMO a totally different animal than BCS, BCS is big and warm, the CW BBS is like a chocolate shake...

...and I guess my point is that NON BA Stouts dont have a ton of those characteristics, although a lot of the ones listed above are stand out and similar in their own ways.

 

As far as excellent barrel aged beers go that are readily available, Angel's Share and Deliverance by Lost Abbey. Technically they're American strong ales but two of my all time favorties, and comparable in flavor and complexity in BCBS and Older Viscosity. Up there in price, but they always seem to be on the shelves, at least on the East Coast.

 

The title of this thread; "Everyday Bourbon Barrel Stout?," is yet another sign that the craft beer scene has jumped the shark. Seriously? Have palates become so jaded that now bourbon barrel stouts can be discussed in terms of every day beers? Can anybody recommend an every day cheesecake? Or maybe an every day foie gras?

 

I'm too busy poaching lobster in my mansion to respond to your last two questions...

 

If I'm not mistaken all bourbon barrels are Oak.

 

I wish I had Central Waters near me. I would buy 20 cases of BBS and BBBW each and drink a bottle everyday.

 

But not all oak barrels are bourbon.

 

If you can find CW BBS that stuff is fantastic. Ditto to the Dragon's Milk, so good and very underrated.

Heresy is very thin, too light and very little bourbon taste to me, it's my least favorite barrel aged brew that I've had personally.

 

true, but that's how a beer like dragons milk that has been known for years as oak aged can say its now bourbon aged and be the same beer.

 

I would seriously question the idea that this possibly has anything to do with a developed palate. And I am saying this as somebody who enjoys barrel aged beers, myself. But specifically regarding bourbon barrel aging beers, they frequently come off with so much vanilla and other childhood memory flavors, that they it is practically a gateway style. I have used such beers frequently to entice people to cross lines, because most contain such sweet characteristics. I did it with my gf, who I first hooked her on Triple Karmeliet and after her not being able to make the jump into other seemingly approachable styles, I let her have some Anderson Valley Bourbon Stout and she fell in love with it. She even proudly announced to the bartender that she had graduated from Belgians to stouts. I had to tell her that despite porters and stouts being my preference, that there really s no graduating from one to the other and that many would argue the opposite.

I use the word jaded, in reference to the fact that many craft beer drinkers now seemingly require some over the top flavor profile in everything that they drink. If you aren't as comfortable with that idea, then you might want to call it "changing" palates, because that I don't see an argument to say that it is from a developed palate. That would be like looking at a wine drinker who focuses on gewurztraminer and saying that they got there through a developed palate.