BBB63 (6557) - La Porte, Indiana, USA - NOV 2, 2003
UPDATED: NOV 7, 2003 2nd of my Stouts of November: The last bottle left at Clybourn, damn! Expedition snifter glassware: Nearly opaque with a oily film once the small tan head disappeared and good tears. Aroma is huge, heavy malt character of molasses, espresso, mocha, vanilla. Nose also detected the borbon smoky character, aromatic hops, some raisin and plum. The taste was big and sticky sweet initally but a nice dose of bitterness and touch of alcohol cleaned the palate. Smoky, coffee dry, and woody finish. Complex and full-bodied. A wonderful brewers expression of the style, which is an Imperial IMO. I wish I had more bottles. EddieG (169) - Palos Heights, Illinois, USA - OCT 23, 2003
UPDATED: FEB 6, 2005 As the bourbon aged craze rages on, I often think backto the first (at least that I can recall)...Bourbon County Stout. At least from 1998. This beer simply rocks. Over-the-top chocplate, vanilla, molasses and bourbon flavors. ZThick as 10W30 with a neat deep brown/red hue. This beer will age a well as any beer that I have tried. I first rated this lower due, primarily to the high alcohol taste. But it has dawned on me that this is intended and is not a function of the 11% abv but the bourbon characteristic taken on by hte barrel aging. Anyway, ages ti a forget about dissing this so-called fad. Any process that continues to fortify the unique and overwhelming flavors typically reserved for port wines and single malt scotches is fine with me. 3fourths (9357) - Boulder, Colorado, USA - OCT 2, 2003
UPDATED: JAN 31, 2013 i first had the 9.0% in 2003, something which was a completely different experience than the current 12-15% versions. sheesh fellas, way to booze up and ruin a great stout. now, the early 2000’s batches had a beautiful glowing caramel head on top of pitch black body, bourbon was dominant but not boozy at all, thankfully. espresso sugar flavors, thick and potent. a bit starchy, spice / wood character from the barrel treatment. nice stuff, probably in the 3.7-4.2 range. the 2010+ years are around 3.0. boozy and sweet, goopy and flabby. iwantalambic (1478) - St. Louis, Missouri, USA - JUL 18, 2003
UPDATED: NOV 24, 2005 12 capped bottle (1st commercial release, January 2005, sampled November 2005): thick opaque liquid chocolate, with a full ruby brown fluffy head. Strong alcohol notes in the aroma, though it doesn’t have the strong bourbon notes that many of the ‘others’ do. Vanilla bean and charcoal essence round out the oak and light hop bitterness. Smooth, creamy texture with vinous dark fruits and roasted malts. Amazing – just as solid as I remember on draught a couple years ago!
Oakes (18472) - Vancouver, British Columbia, CANADA - JUL 11, 2003
Draught, 2003 version (Clybourn brewpub): Extremely dark brown, lightly sweet cherries, sugar and dark caramel encompass an aroma that is milder (without the stinging alcohol) than I was expecting. . . A bit of alcohol on the palate, with a small amount of whiskey, nice plump raisins, candy sugar, strawberries, lime, and a nice bitter finish. I like this one more than many of the other bourbon barrel aged beers I have tried - this one seems to have more complex flavours that go beyond the whiskey. Nice.
UPDATED: SEP 10, 2017 2013 vintage, rated 2017. Dark brown. No head. On the nose, this comes across as being a bit harsh. A touch thin, next to the 2008, and with only a limited sweet taste, dark malts, touch of milk chocolate. Honestly, not that impressive. Finishes with some nice brown sugar notes, though. 4 6 8 4 15 = 3.7
Radek Kliber (7470) - Toronto (Can) Krotoszyn (Pol), POLAND - JUL 6, 2003
2008 vintage, rated 2017: Dark brown, no head. Aroma has a lot of soy sauce, and a touch of chocolate, and no question the alcohol blasts through. It has a nice fruity character, with some toffee sweetness, and it's a fairly complex character. 3 - 7 - 8 - 4 - 16 = 3.8
Old school 2003 rate: Very dark brown and oily-looking. Bourbon aroma – sweet charcoal, slight vanilla, prunes and big rich malts. Long charcoal and vanilla palate, with noticeable alcohol. Rich fruit esters lie underneath, resulting in a well-integrated brew – rich, warming, enjoyable.8-4-8-4-16 = 4.0
Pitch black, some small head. Black velvety chocolate and good quality coffee. Some vanilla at front. Later coffee pops up. Rich, very well made stout. hoppygrrrl (104) - Albion, Michigan, USA - JUL 5, 2003
Dark, smoky, molasses, burnt coal. Heavy alcohol nose, astringent, and sweet. The best brew I tasted at Goose Island. Recommended. joeycapps (1468) - Waterdown, Ontario, CANADA - JUL 3, 2003
(Foam series) Dark brown almost black. Poured flat but small head grew. Complex roasty aroma of molasses, vanilla, espresso, sweet fruit (cherries?) & light smoke. Thick, syrupy, chewy. Very complex flavour profile of molasses, caramel, vanilla, smoke, bourbon (oak, wood), roast, espresso, warm alcohol. argo0 (14127) - Washington DC, USA - JUL 2, 2003
(bottle): No head atop black syrupy body. Aroma is sweet rich bourbon, coffee, malty, smoky. Taste is sweet, bourbon, vanilla, smoky, finishing with a nice bourbon-alcohol burn. Nice full body. hopscotch (11181) - Vero Beach, Florida, USA - JUL 2, 2003
UPDATED: JAN 22, 2011 Bottle... RBSG2003... This beer rocks!... It pours into the glass like heavily-used motor oil. Creamy, lightly-tanned head.
The aroma is of bourbon, coconut and espresso. ’Nuff said!
The flavor is of Irish Coffee with bubbles. I like whiskey. I like bubbles. What’s not to like about this beer?
Full-bodied with a heavy, oily mouthfeel and lively carbonation. Lengthy, bitter, huge alcoholic finish. Yum! World-class stout!