NobleSquirrel (3438) - Chicago, Illinois, USA - NOV 16, 2011
Draft at FoBAB 9. I was a bit scared at first at what this was going to do to my palate, but it wasn’t bad at all. Pours a deep black with a brown head, like Bourbon County. Nose is lots of barrel, vanilla, green pepper and a fruitiness. Some smokey notes come through as well. On tasting, burly Bourbon County coupled with a smoke ancho note. Fruity pepper notes start to grow and it builds to a slow burn. Definitely plenty of integration and it works phenomenally well. Really great stuff. bhiner41 (189) - Darien, Illinois, USA - MAR 9, 2013
Great beer. Had it on high gravity Friday at Brixies in Brookfield, IL. Same subtle notes of Carmel and chocolate, coffee on palate. The difference is the ghost pepper heat in the finish. Instead of the alcohol burn there is a note of heat that is more even and lingering on the palate. Great winter warmer.
---Rated via Beer Buddy for iPhone Pailhead (6540) - Rochester Hills, Michigan, USA - NOV 16, 2011
On tap (FoBAB 2011) : The flavor consists of chocolate, maple syrup, vanilla, and a touch of spice from the pepper. It pours dark brown with no transparency and small thin tan ring for a head. The flavor starts with chocolate, lighter maple syrup than regular BCS, and vanilla. The finish has bourbon and some pretty good pepper spice/heat. It’s medium to full bodied with mild carbonation and a somewhat sticky mouthfeel. Overall, the pepper heat really compliments the chocolate well and really cut through maple syrup presence. While this was my favorite of the fest, the chocolate and maple syrup combination is why I like BCS so much and the pepper heat took away from that. Though it was very tasty, I wouldn’t choose it over regular BCS. I would also venture to guess that while I can drink a full bottle of BCS, I think a full bottle of this would wear on me. Pawola22 (3262) - Woodridge, Illinois, USA - DEC 3, 2011
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. wedgie9 (2702) - Nashville, Tennessee, USA - FEB 4, 2012
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.
MrChopin (4304) - Baltimore, Maryland, USA - NOV 22, 2011
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. Ceebs25 (503) - Naperville, Illinois, USA - DEC 21, 2011
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. SrSilliGose (3331) - pouring bus, New Brunswick, CANADA - NOV 13, 2011
solid classic clean BCS base with an awesome ancho hot chile pepper heat. leaves a slight burn on the throat well integrated . glad to try this. one of the highlights of the day. nickd717 (4691) - San Francisco, California, USA - NOV 13, 2011
Growler thanks to nerd on BA. Black in color with a very small tan head. Roasty and chocolatey aroma with dark fruit and peppery heat. The flavor has roast, dark chocolate, menthol, bourbon, and big chile heat on the finish. Spicy hot palate with full body and low carbonation. Really solid. I’m a fan. Eat it, hot pepper haters. deyholla (11605) - Minneapolis, Minnesota, USA - NOV 18, 2011
Sampled from the tap at 2011 FOBAB. Poured black with a dark brown head that started and remained at the edges. Aroma had notes of bourbon, vanilla, roasted malt and dark chocolate, with a bit of backing pepper burn. Flavor begins with typical bourbon county flavors, bourbon, roasted malts, dark chocolate ect., but has a really nice amount of heat in the finish that adds a nice complexity. Nice beer.