Livery Bourbon Barrel Aged Cousin Jax DIPA

GTMW. I believe this is the correct beer, as I have written down bourbon barrel Cousin Jax, but this seems to be the right place for this rating. Again it’s a pleasure to sample the Livery after following them since they emerged on the beer scene at GTMW 2005. Keep up the great work, Steve! Notes of orange peel, lemon zest, and grapefruit blend with ginger and a touch of mace. The barrel characteristics add interesting complexity, but they do not dominate, as opposed to some of Livery’s other beers where the bourbon is the flavor-forward. Finish is spicy and thick.

Draught samples at Boston’s ABF on 6/16/07
Large, fluffy white head tops a brassy-golden body, unfiltered, undoubtedly, and with a medium-high clarity and plentiful carbonation.
Bitter, leafy, hoppiness shows a large amount of citrus rind, initially, but a shot of sweet pale malts cuts through the strong acids and a more fruity (light tropical fruits, some pear and tangerine juice-like notes) aroma ensues. Very strong and rather in-your-face, but in a good way (for the most part). Some toasted malt acidity is noticed, creating a breadiness on the finish. With warming and breathing, light caramel notes work their way in. The barrel aging imparts a strong acidity on the finish and there is somewhat of a contest for dominance in the aroma between the juicy (yet dry) oakiness and the hop bitterness. No flaws, little alcohol apparency.
Bold, traditional C-hop flavors abound immediately, with strong orange and white grapefruit bitterness/dryness. Some pine sap and caramel malt mix through the middle, while the barrel creates more acidity/dryness. Pale and caramel malts are mostly well-attenuated, though there is definitely some stickiness left behind. I like the individual flavors (the oak, the citrus, the malts) but as a whole, it’s rather abrasive/fatiguing on the palate, by the end. Extremely dry, bittersweet finish, with barrel acidity and plentiful hop spiciness (a spicy/herbal character emerges quite strongly over time). Medium carbonation is very tight, giving it a creamy consistency, almost, and further pronouncing the malt sweetness/softness. Alcohol is minimally felt, no flaws.

Draft. Cider-like in color. Large bubble surface head. Hoppy, alcohol warmness discernible to the nose (also made my eye twitch). Sour, dry, complex and intriguing but not overly pleasing. Potato, wooden finishing flavor. Sampled @ American Beer Fest in Boston

Rerate, 4 months is barrel and listed at 10% ABV: The head retention is better and the hop character more sharp due to a finish of dry-hopping. Even better than the 1st batch, YUMMY!

From growler and served in my GI IPA tulip: Pours a murky copper brown with a small fading head and some lace. The aroma has notes of muted old bitter hops, a hint of grapefruit, woody and oaky vapours, a rye and caramel malt notes and a dash of earthy yeast esters. The taste starts with a mild rich fruitness of apple and pear balanced with a layer of malt before a a mellowed bitterness plays along. The finish does display some woody dryness as well as notes of mint and rye spice. The mouth feel is weird with noticeable thinness and very soft carbonation but is still enjoyable and smooth working with the flavor profile. I think this brew is losing steam from aging, I would have like to tried this a couple of months ago. This beers spicy character shows better as it warms.

Snifter at the brewpub. Ruby/cherry red with a creamy khaki head. Starts citrus with a quick switch to oak and cherry note. The oak and hops play very well together. Thin but the flavors are big enough to make this a wonderful drink.