French Pressing/Infusing Beer

Sounds delicious

Did you like it better than regular?

 

that's awesome. I'm planning on doing some vanilla bean in a bottle for a few days. I might try this as well, sounds yummy.

 

I did. I had some left in the bottle after mixing the "concentrate" with BCBS. I drank BCBS my itself and missed the coconut.
My mix wasn't a coconut bomb, but the sweetness and toast really pulled things together and helped hide that alcohol bite on the end.

I think BCBCS does a similar thing with adding complexity and a melding of flavors.

Again, this is not to put down how good BCBS is.

 

Try it with coffee or chocolate

 

Man I hope you ate the coconut out of the press afterwards!

 

This sounds like it's worth a try. Like the creativity.

 

You went the extra mile on that one !

 

In my fridge. Oh boy is that stuff delicious. Thinking about sprinkling it on something, but I may just grab a spoon and throw it down the gullet.

 

... and bacon, there has to be bacon in there.

 

Bourbon County Bacon and Coconut encrusted Burgers! WE DID IT! LET'S START A RESTAURANT!

 

My local Mello Mushroom had Wake n Bake through maple candied bacon not long ago.

Wake n Bacon.

 

Bourbon and bacon do go extremely well together... Dammit, I've been breaking into my reserves of BCBS. Guess I should go out to get more.

Brainstormed up some ideas for the future:
Smores BCBS
Huna BCBS (Chili, cinnamon, vanilla, cocoa)
And as suggestd, Bacon BCBS

 

I use my Randall Jr. to infuse stouts all the time. My favorite is 1 Vanilla Bean, a Cinnamon stick and Coffee Beans in an Old Rasputin. I let it sit at room temp for about 15 minutes and then enjoy!

 

I decided to blend these two. I highly recommend it. Tastes like Bourbon County Kentucky Breakfast Stout.

Notes: The beer is black with tinges of mahoghany coming through in the light. There is a dark mocha head from the Breakfast Stout uplifting the beer.

The aroma is extremely complex of that dark coffee from Breakfast, then the Bourbon County vanilla, bourbon, and chocolate. Tons of sweetness is balanced with the roasted coffee note. The alcohol is more hidden.

The beer drinks like KBS, much more so than Bourbon County Coffee. That bitter roasted coffee note is immediately melding with the bourbon barrels to create almost a sweet “char” flavor that I perceive from KBS. The chocolate melds beautifully with the coffee bitterness giving it deep richness, while removing some sweetness. There is still that huge vanilla with tinges of coconut coming through as the beer enters into a refreshing roasted bitterness that Bourbon County welcomes.

The mouthfeel is a medium full. The light body of FBS definitely cuts away from that gigantic sticky body of BCBS.

 

S'mores stout!!!

The album is here:
http://imgur.com/a/NKeoR

Steeped for an hour. French pressing all that stuff was a hassle. I recarbonated with about 6 ounces of the fresh beer.

Tasting Notes:
Tons of graham cracker in the aroma and flavor. That dark bitter chocolate is absolutely killer in the beer. Marshmallow mostly adds sweetness.

In the end, a decent success. Quite delicious.
Next time, I would add more toasted marshmallow, a disproportionate amount more. I would really like that burnt sugar flavor to shine through. I think that'll give it more of a "s'more" flavor.

 

A few simple mixtures:
50/50 FIS/FBS
50/50 double cream/expedition
French press 1 oz bourbon in 3 oz coffee for 2 hours. Add to FIS.

 

Did you do straight up half and half?

 

Do it your liking, but I like 50/50. A bit more BCBS doesn't hurt either.

 

Someone probably already said this, but if not, let me be the first to say go easy with the vanilla bean. I have cooked with vanilla bean and used a vanilla bean in a homebrewed vanilla porter. It is potent and a little goes a long way.