Prefer Stouts NOT Barrel Aged

Donkey Kong sucks... You know something, you suck.

BA is solid. Just can only drink one or two in a sitting. I went to a BA tasting once and woke up the next day hating life. Regular stouts only for session drinking.

 

I really enjoy them, seeing as how I like whisk(e)y and stouts all alike. However, they're generally cost-prohibitive, so I only have them once in a while.

 

..and not Every barrel aged 'fella is a Good one. A few are just down right Terrible !!
- I think a lot of folks believe "everything" aged in a barrel
is awesome.

 

I agree completely.

 

I can't stand the taste of bourbon, so for me barrel aging is a waste of a good stout.

Barfed up so much Jim Beam in college I developed an aversion.

 

Honestly, I'm starting to prefer non-barreled imperial stouts in general. Many of the barreled ones tend to be far too alcoholic and harsh (ie. Parabola), or far too cloying (ie. Dragon's Milk). Some DO strike a good balance, but are ridiculously thin (ie. Heresy).

A world-class BA stout is one that delicately balances the stout characteristics, the sweetness, and the alcohol/barrel presence within each other, while having a big mouthfeel.

Basically, OP, when you're in Florida, look for Bourbon County Brand Stout by Goose Island.

 

BA stouts are my favorite but there are some very tasty non BA stouts as well. I really enjoy FBS.

 

No BA for me...that being said their are some BA stouts in non bourban barrels that are amazing...bourbon BA isnt really my thing.

 

My wife is a total hophead, but when I do manage to get her to split a stout with me, it's much easier to convince her to have something NOT barrel aged.

Me, I like both. It depends on mood and beer.

 

I also prefer not Barrel Aged more, but doesn't I don't love sipping on a Parabola, Bourbon County, Old Rasputin, or KBS.

 

I like both. I'm not always in the mood for oak in my stout and if I drank a lot of BBA stout I'd probably get worn out on it.

I don't really care for BBA stouts that are bourbon overload but a little of the sweet bourbon character with the oak flavors can add pleasant dimension to a stout, even when it's not an imperial stout. I also do not believe every stout is improved by BBA, or any other type of BA for that matter.

 

It depends on whether I'm having one beer (go big or go home in that case) or going to be at it all day. Drinking a BA with a nice meal is great, but I wouldn't do it over and over throughout the course of a Sunday football day for example.

 

love them both but if im in a session or going to have more than 1...its non barrel aged for me.

 

I prefer money in my pocket, not yours... What about you guys?

Now, what was the question again?

Seriously, preferences are yours to keep and to change. They don't have to be shared. Personally, when people make such sweeping generalizations of categories, I cringe. It sounds like talk out of ignorance rather than experience. There's so much diversity among both categories, that I simply don't understand why people do that all the time. There are plenty of people who hate dark beers, in general, but find some of the stouts delectable. There are people who have no love for sours, but like some of them almost in spite of their general tastes. Don't dismiss a whole category just because you tried a couple of representatives and did not like them. Most people hate beer the first time they try it--and, yet, here we are.

 

Not necessarily. A local St. Louis brewery (Urban Chestnut? or was it 6 row?) had a 6% BA stout.

Not to derail, but *I would LOVE to see more BA beers, but particularly more Irish/dry stouts, scotch ales, and strong ales/barleywines; everything from a refreshing 5% to a slow-sipping 15%.*

 

The trouble with brewing low gravity beers and shoving them in barrels is that the extra booziness from the bourbon (or whatever liquor) can contribute hot alcohol and a thinness in the beer that wouldn't be obvious in a bigger beer. Not saying it can't be done or shouldn't be done but it's easier to do poorly. It's a good candidate for a second beer running through the barrel rather than the first.

 

I prefer non barrel. I love both though

 

IMO everything is better in a barrel, whether it's beer or wine, it seems to help bring all the flavors together. It also seems to soften the alcohol so things aren't so harsh. I will admit however that I have had a bad BA stout Kentucky or something like that, if I saw a picture I'd recognize it and will never buy that one again.

 

I love barrel aged, and I love non barrel aged stouts. Like others have said it depends on my mood. Generally it seems like every barrel aged I have seen is a pretty high ABV 9-11.8% (The highest I have had). So I like to sip those.

Stouts like Left Hands Milk Stout, and Samuel Smiths Imperial stout are great for multiples.