School me on Bourbon Barrel Aging

Parabola and KBS both use more robust base beers. You can tell the Williamsburg porter does not have those really rich, roasty, coffee tones like say regular Breakfast Stout does. It's generally why you don't see many low-ABV bourbon aged beers. Bourbon is a strong flavor and needs a flavorful beer to stand up to it.

 

That’s a pretty common misconception and that source isn't first place I've seen someone claim Bourbon could only be made in Bourbon County.

 

Before its first and only use as a bourbon barrel the interior of the barrel is charred. Draining it should remove any loose charcoal. Given the amount of bourbon absorbed into the wood they don't need to add bourbon back into the barrel.

 

You should visit a bourbon or whiskey distillery. The bourbon soaks into the wood, like all the way through the wood. If you go in a room where lots of bourbon barrels are being stored, the air is practically alcoholic, because the spirits are actually lost through the wood by evaporation. (It's called the "Angel's share", supposedly).

A barrel fresh from the distillery can still have quite a bit of bourbon bound in the wood, depending on things like how long ago it was drained and the ambient temperature of where its been stored. The more batches of beer get put into a barrel, the less bourbon flavor its going to get - more flavor will come from the barrel itself and less from residual bourbon in the wood.

 

It is indeed called "the Angel's share in every one of the dozen or so bourbon, scotch and irish whiskey distilleries I've toured. I recall walking into one and as soon as he picked up the aroma from whiskey the guy just behind me said "Ah, I've died and gone to heaven."

 

I think that it pretty much stays in the wood. I don't think you open up a barrel to find several cups of bourbon.

 

weird, never had an overly bourbony 2011 BB Porter. they've all been great. sounds like:
a) you just just may not like the brew, it happens or
b) barrel/bottle variation, it happens

 

Oddest beer I've ever had barrel aged was Mammoth's Bluesapalooza 2011 Blond Bock. Was pleasantly surprised how good it was and how well the barrel blended with it. Honestly, I expected something off-putting when I saw it...

 

There is a legal definition of Bourbon, and yes, it can only be made in the USA.

Also, the mash bill must be at least 51% corn, it must be aged in charred new American oak barrels for at least two years, and it must be bottled at 80 proof or higher.

Geography doesn't play a part, as long as it's 'merican.

 

Thats funny you say that beer. I got that from the shell station on 395 and took it up to Gardnerville, NV, drank it out of a small ass hotel water glass. I was suprised how good it was as well.

Cheers!

 

It hasbe made somewhere in Kentucky and be at least 51% corn to be called Bourbon.

 

Short answer: There's an art/science to barrel aging, and not every brewery is good at it. It's not much different than why one brewery makes a killer IPA while the guy down the street makes a bland one.

And yes, BCBS is a bourbon bomb and a half. But, that's what they are going for. Most bourbon beers are very heavy on the bourbon.

 

There is no requirement in the United States nor the rest of the world that it has to be made in Kentucky. It is tradition and history.

 

BCBS isn't really a bourbon bomb to me. Maybe this is just me being weird, but when I can get other flavors in addition to the bourbon it's not a bourbon bomb. If you want to try a bourbon bomb I think I still have a bottle of the Healthy Spirits single barrel Ryan Sullivan's by Moylan's, which tastes like weaker bourbon. I'll trade you one for a counterfeit CBS.

 

IIRC, no one is making bourbon in Bourbon County today. Although there is talk about a small distillery opening there. I dont think its happened yet.