Goose Island (2019)

OMG THE DESCRIPTION OF HOW THIS BEER IS MADE IS LITERALLY ON THE FUCKING LABEL

 

Come on, your are the master bait taker...

 

Yes, but I'm questioning how this is really different from BCBS of years past that had been blended from multiple barrels. I refer to @HawkBeerFan 's post above to sum up my like minded thoughts.

 

I can't believe I'm doing this. So the beer is being aged in barrels that held whiskey for 11 years for a year. Then it's being moved into barrels that held whiskey for 12 years for a year.

Bourbon County "original flavor" is made by blending from thousands of different barrels that held whiskey for 4-6 years on average. And the beer is aged 3-13 months.

*The time that the beer aged in the barrel I believe is a year in each. I'm sure I can get the correct answer if anyone really needs it.

 

Doesn't anyone remember the fate of the Neopolitan Stout label or the Horchata one?

 

It doesn't say the time aged in the barrel on the label. Obviously, if it is aged in each barrel for 1 year, 2 years total aging time that is a significant difference and probably should be stated. It makes it more like "rare" in my mind then double barrel as the time is more interesting to me than being in an 11 then 12 year barrel. If it is doing aging time similar to regular bcbs (Future branded "1000 Barrel BCBS then I stand by my original statement.

 

Ok. Its aged in the first barrels for ~8 months then in the second barrels for ~4 months.

 

I have been corrected. See above.

 

I found this description in a couple different places...

A beer so nice, we aged it twice! We took our Bourbon County Brand Stout and aged it for 8 months in a fresh bourbon barrel, like usual. Then we took that same beer and put it in another fresh bourbon barrel for 4 months. This amped up the vanilla, oak, and of course the alcohol leading to a surprisingly well balanced beer.

 

Thank you for the information.

So, in this case the fact that one is 11 year and one is 12 year probably isn't making as much difference as the fact it is going into a 2nd barrel basically exposing it to more bourbon and tannins than if it was left in one barrel for an equal amount of aging time.

 

BCBS season brings out the best traits in all of us on here. This is awesome.

 

It’s BCBS season???

 

Yeah. It’s getting exposure to more fresh Bourbon.

 

Winter/construction... DLD/BCBS. Sounds about right.

 

Lol. So when do the variants get released again? And when do they announce which are real?

 

I'm as surprised as you are. I mean, Curvature season just doesn't have the same ring to it.

And yeah, what he said.