Goose Island Bourbon County Ghost Pepper Stout

Brewed by Goose Island Beer Company (AB-InBev)
Style: Imperial Stout
Chicago, Illinois USA

Serve in Snifter

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Sampled at Festival of Wood and Barrel Aged Beer 2011, Chicago. This was one of my personal favorites at the festival. The aroma was full of rich, malty molasses, raisins and a hefty helping of graham crackers. What lurked beneath was definitely not overly evident in the nose, which I loved, as the first sip starts out with ultra rich chocolate that gradually fades into a subtle yet deep burn once the peppers rear their head. One of those great pepper stouts that leaves a noticeable, but not harsh, burn trail down your esophagus and into your belly. So smooth and delicious. Kudos to Goose Island.

FoBAB 2011: Near opaque with a small frothy head. The aroma has notes black strap molasses, ashy wood, roast, chocolate, coffee, vanilla, raisin, plum, and slight leathery notes. Very faint nose of the chilies and some grassy esters. The taste has a big WOW factor, lush heavy dark malts, big sweet dark fruits and espresso like bitterness is counter balanced by an almost perfect among of heat and spice from the peppers. A party for the palate! The mouth feel is initially oily and lush, goes slightly ashy and warming before that LONG but never overpowering heat last forever and a day. This is simply outstanding but was not even my favorite at FoBAB... that would be the next beer I rate.

Tasted on draft at FoBAB 2011. Pours an opaque coffee black with a thin brown head that leaves a thin collar of lace. The nose is coffee, dark chocolate, coconut, vanilla, and some spicy chili stinging my nostrils. The flavor is coconut, vanilla, coffee, dark chocolate, and an aggressively spicy finish. The body is full with average carbonation and a long oaky vanilla, dark chocolate, coffee, and quite spicy finish.

Sampled at FoBAB 11’ and found to be solid but underwhelming. I was expecting a lot more pepper kick, and really only noticed the pepper in the back of my mouth and throat. To be fair the pepper was noticeable in the nose, and you can’t go wrong with BCBS as a base, so it’s a good beer just not amazing IMO.

Draft at WLV BBQ Black with a beige head. Sweet with a mix of roast malts and green  hot peppers. Thick body. Spicy hot flavors. Green flavors spicy but really not overwhelming. Apparently one pepper is all that you need Spicy peppers so delicious and awesome. 8/4/8/4-17

Tried at FOBAB in Chicago 2011 (Thanks Pawola for the ticket!). The ghost pepper really doesn’t distract from the great qualities of BCS, and in fact, only add on to them. Its really just like BCS with a twinge of heat, which builds up through the finish and lingers nicely. The wood and chile aspects almost come together as smoke. This smoky/spiciness combines well the the expected bourbon, vanilla, mocha, and subtle fruitiness in BCS. As it warms, the pepper slowly becomes more prominent, but overall, there’s just the right amount in my opinion. A real treat to have tried.

draft at WLV BBQ. Pours dark brown with no head nose of dark raisin honey ash, vanilla, bourbon. flavors dark raisin, pepper, good heat, chocolate, bourbon and long long pepper heat finish. awesome brew.

I got a taste of this at the Bistro Barrel Aged fest last month from a generous soul. Thanks whoever you are! This pours black with a tan head. It looks like BCS for sure. The aroma is very hot with lots of chile heat (I’m not a chile expert) fudge, and hints of bourbon. The flavor was the same. The dense maltiness and alcoholic sweetness from the bourbon tames the potent chile flavor, but it still comes through pretty strong. Not throat burning though, mostly green chile flavor with a bit of a kick added to a very strong alcohol presence. I really liked this a lot. It kind of blew away all but 2 or 3 other beers at the fest.

FOBAB 2011. Pours a black colored body with a creamy, brown head that dissipates slowly and leaves a nice lacing. Aroma is mostly the Bourbon County base with lots of sweet chocolates, rich toffees, and bourbon with some vanilla and roasts. The pepper is present but light with a touch of heat. Flavor is really nice. Again, lots of the Bourbon County base with chocolate, toffee, bourbon, vanilla, and oak up front with a real nice roast. The pepper heat really comes on at the end and has a bit of a smoke twang to it. The heat grows in prominence, but never becomes too much while blending with the roasts and sweetness of the base nicely. Lengthy aftertaste following a full body and a light-moderate carbonation. Overall, a pretty cool beer. The pepper really adds a nice complexity. Some smokiness to the heat that comes together with the wood and roasts while blending with the sweetness of the base. A highlight of the fest for me.

FoBAB 2011. Pours black with a thin tan head. Aroma of wood, bourbon, vanilla. A touch smokey, pepper flavor is more mellow, but still comes through. Well done.

FoBAB 9. Dark brown, tan cardboard head. Nose of light pepper, chocolate, bit of roast, thin and green by comparison to Black Note. With warmth it starts to open, particularly the flavor: baker’s chocolate and cookie dough at front, very dessert like, rich as hell, then the pepper starts to tickle the back of the throat, stinging through the sweet, rich finish. Ultra rich here, as dessert-beer as it comes, focused in purpose if a bit singular in profile, easily the best chili-stout beer I’ve had, the sweetness and spice balanced wonderfully.