Infusing Goose Island Bourbon County Stout

If I have a beer I don't really care for, sometimes I experiment. BCBS is perfect like it is.

 

How do you mix in these ingredients? Just add vanilla extract/maple syrup/cocoa nibs etc. and stir? What amounts?

^Thanks for the tip!

 

Nutella in a french press.

Pro tip, warm the nutella first so its creamy, otherwise it doesn't dissolve.

 

Check with your local InBev wholesaler. They'll be selling by the case. I think down there it's Allentown Beverage.

 

You are correct that the local InBev wholesaler is A-town Beverage. However, I believe that their policy is to only sell to retailers. They are very close to me , so I suppose I can check it out.

Thanks

 

I've had Black Tuesday, Grey Monday, a few different Eclipses, Ivan The Terrible and a few others all french pressed with different things. Coffee, toasted coconut, cashews, blueberry's etc... Almost every one of them was great. If you have enough to mess around with I say go nuts.

 

What ever I can get this fall I will drink as is.

 

WHY?!!!!!!

 

Don't try it with kimchee or weinerschnitzel. Bad juju.

 

Our tasting group has done a few different pressings with it. We pressed it with toasted coconut and it was like drinking a liquid mounds bar. We also pressed it with marshmallows and raspberries and it was amazing. I have blended it with different fruit sours and it has always turned out well.

 

For a fruited sour what's the blend ratio? 1:1?

 

I used a French Press to infuse in raspberries and blackberries, let it go for about 45 minutes. When done it was at perfect drinking temperature and had an awesome fruity, jammy flavor; it was different but somewhat similar to Backyard Rye.

 

Wasn't it flat after 45 min before pressing?

 

Not at all. I did have to be careful when using the french press to avoid over-agitating it during the press, but just sitting out for less than an hour did not affect it at all.

Also, a tip for using a french press is to only pour half of the bottle to minimize whatever loss of carbonation there is. When doing it with a sour such as WB Gose, I also put both into the fridge; BCBS however benefits from the warmer temperature.

 

Speaking of being stocked up on BCBS, if there are any Indiana residents here, last time I was in Indianapolis at Whole Foods on the north side (couple months ago) they were stocked full with 2013 BCBS and the Barleywine variant. I picked up quite a bit, but didn't make a dent in what they had. Evidently the health nuts don't have any clue as to what it is...

 

BCBBOMS ftw

http://www.hulu.com/watch/19046

 

It can been found on shelf here and there in Long Island NY. I bought a 2012 four pack last week. I'm not even a huge fan.

 

You can find 2011 BCBS in LI as well

 

old BCBS sitting on shelves, eh? Any of you want to be my friend?

 

We usually start with a solid base of bcbs and then gradually mix the sour in until we get the result we wanted. It really depends on the sour you're mixing. I would recommend starting with a 4 part stout 1 part sour ratio and going from there.