Founders KBS (Kentucky Breakfast Stout)

Brewed by Founders Brewing Company
Style: Imperial Stout
Grand Rapids, Michigan USA

Serve in Snifter

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Pours into my large Tripel Karmeliet tulip with an almost two-finger thick, cocoa stained, dark tan colored head. The beer is a thick black color that shows no light through it. Ample roasted grain notes of black coffee and charcoal are joined by a sort of chalky note that is almost musty (though not quite). Dark chocolate aromas couple with a rich nuttiness and a solid toasted bread crust note are found just behind the huge coffee character that even provides a touch of tartness to the aroma. Despite being such a huge stout, this actually seems to be dominated by the coffee aromatics, though it is offset at times by the nice chocolate aromatics. I don’t really get much in the way of Bourbon character in the aroma, which is actually a promising sign for me.

Thick and chewy up front, yet with such a huge roast malt and coffee character that it never becomes overly sweet. The beer finishes with a hit of Bourbon barrel flavors that provide a touch of vanilla and a deep buttery note that lingers for quite some time in the finish. Up front rich chocolate notes are quite noticeable (providing some balance to the roast character), these notes stick around some times through to the finish, where the Bourbon dominates, and are joined by a deep, toasted, nutty flavor. After the first sip, that initial wave of strong Bourbon notes seems to die down some; likely my palate just got used to it, but it becomes much more in balance with the rest of the beer. This definitely has a touch of tartness to it that is a result of both the ample burnt / roast notes (both coffee and grain) as well as some of the Bourbon influence. The finish also has a touch of hot Bourbon alcohol to it that is noticeable more as an aromatic oral nasal thing, but definitely makes me feel like I am exhaling alcohol.

At times a certain fruit character is noticeable that makes me think of sour prunes, figs and raisins; all of which have been left under the broiler to develop a bit of char. As the beer warms up and loses a bit of carbonation it becomes much more creamy textured and smooth, it also becomes much more mocha / chocolate flavored than it was previously, almost richly so.

I am not sure if my nose is not quite working tonight or what, but I am quite surprised how little of the Bourbon barrel influence is noticeable in the aroma. In the end the balance between roast character and smooth chocolate become really nice, the Bourbon barrel seems to meld into the background such that it supplies a nice complexity; so definitely serves this more towards 59°F / 15°C to get the best flavor balance. Much better and much more balanced than I was expecting; definitely a very good, moderate use of Bourbon Barrel character and coffee if drunk on the warm side.

I had a vertical of this in late April. The older ones have gone a little stale. The most recent Pours a pitch black with a lot of bourbon, vanilla and coffee in the nose with similar flavors on the taste with some chocolate added in. I love this beer and I want more of it.

Dark pour with a big espresso head. Creamy mouth with big roast notes. Bourbon is very pronounced. Vanilla and hints of warmth in this. Very boozy and lots of chocolate. Once of the finer Bourbon Barrel stouts I’ve had.

Bottle, aged 5 months. This is a very bourbon’ed beer. You’ll also find a big vanilla presence, delivered in a smooth, big bodied, and creamy-rich texture. Personally, I really enjoyed it, but I’m pretty sure it’s NOT a beer that most people would expect and be happy to drink past the first sip. It definitely has one foot past the line of what does and does not taste like beer. Instead tastes more like a southerner’s dessert liquor. It would have been nice to see the other flavors come out more, rather than sitting in the bourbon’s shadow. Next time I’ll age it the full year and see what happens.

On tap at the Glass Nickel during Craft Beer Week in Madison. Pours inky black, with a mocha-colored head that dissipates to spotty foam. Thick, luxurious lacing. Nose is a perfect melange of dark roasted coffee, chocolate, and sweet bourbon. Taste follows: big, big coffee, with more well-crafted barrel notes, both dark and milk chocolates. Prominent vanilla tones from the barrel. My first time trying it. Lived up to the hype.

A truly great stout! Thanks to my uncle for scoring me 10 bottles of this beautiful concoction. It reminds me of Central Waters Bourbon Barrel stout, with a little less vanilla touch to it, but a better mouthfeel and bourbon lingering to it. The complexity is amazing, I taste something new in it almost every taste as it slowly warms. Wow!

Poured a 2010 bottle into my bruery tulip. Dark black with a 1finger mocha head that dissipates quickly. Nice lacing that clings to the glass like its glue. Aroma is coffee malt and light bourbon. I thought coffee fades out of beers quickly, I guess the coffee in KBS doesn’t follow the rules. Man this beer tastes smooth, it follows the nose but is more balanced with a year on it, less hot and booze. I like it fresh but I love it with a year on it. Fantastic brew!

UPDATED: MAY 21, 2012 The hype that surrounds this brew does not equal up to my standards. Nonetheless it is a wonderful stout. If youre not a fan of bourbon good luck with falling in love with the KBS.The bourbon "smell" and the after taste are heavy. Because of that much of the other ingredients are weakened.

pours thick nearly black. whatever bourbon these barrels came from is some harsh stuff. this is very biting. i’ve had smoother shots.

Pours near solid black/brown. Small light brown head that gets to a ring. Smell is dominated by coffee grounds. Smells charred and roasty with a touch of malt sweetness. Taste is a mix of charred coffee, sweet malt, licorice and alcohol bite. Medium/ full body with light carbonation.

Pours thick and dark with a creamy head. Very boozy, strong caramel bourbon flavours.