On tap at Kitchen & Beer Bar, lovely breakfast-styled Bourbon County oatmeal stout variant drapes chocolate-fudged maple syrup atop Ethiopian coffee sedation and bourbon vanilla warmth. Creamy caramelized cocoa midst reinforces mocha luster as latent tarry nuttiness contrasts bruised black cherry sweetness, deepening its chewy resonance.
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GOOSE ISLAND BOURBON COUNTY KENTUCKY FOG STOUT (2020)
On tap at Beef Trust, complex bourbon barrel-aged Earl Grey black tea Bourbon County variant stays stylishly subdued as honey roasted chicory sweetness and mild black malted cocoa bittering cling to lovely bourbon vanilla-spiced entry. Fudgy toffee-chocolate midst underscored by peaty dew moisture.
GOOSE ISLAND BOURBON COUNTY STOUT (2021)
On tap at Beef Trust, onrushing chocolatey vanilla richness coats Heaven Hill/ Wild Turkey/ Buffalo Trace bourbon conflux, retaining ancillary coconut, marshmallow, molasses, almond and caramelized rye pleasantries.
GOOSE ISLAND BOURBON COUNTY BRAND STOUT – 2018
On tap at Kitchen & Beer Bar, luxurious (15.2% ABV) 2018 version retains fudgy milk chocolate creaming for sweet oak-aged bourbon influence, sugary vanilla-marshmallow serenade and dark cherry rasp to its honeyed Graham Cracker base. Beneath the bourbon chocolate surface lies coffee, coconut, toasted almond and leathery tobacco illusions. Sensational!
GOOSE ISLAND BOURBON COUNTY CHERRY WOOD STOUT (2021)
On tap at Kitchen & Beer Bar, utilizing honeycomb-shaped cherrywood chips to age lightly creamed caramelized chocolate and sweet bourbon vanilla sway. Whiskey-bent bourbon tones outdo initial mocha influence as spiced toffee sugaring and dark cherry bruise surface above the tannic oak-charred toasting.
GOOSE ISLAND BOURBON COUNTY CLASSIC COLA STOUT
On tap at Beef Trust, boundlessly complex (and frustratingly profuse) whiskeyed cola knockoff is pleasantly off-balance. Classic cola soda frontage cleared away by bourbon vanilla spicing and tertiary orange juicing stays distant before the brown-sugared Cassia-barked Graham Cracker base solidifies. Wispy maple molasses, cherry, toffee and chocolate undertones waver.
GOOSE ISLAND BOURBON COUNTY MIDNIGHT ORANGE STOUT
On tap at Hoover’s Tavern, richly creamed orange chocolate-candied Bourbon County variant aged in bourbon further sweetened by honeyed caramel malting. Zestful orange-glazed black chocolate syruping oozes thru thick cake texture, creating chocolate orange truffle, chocolate orange mousse and chocolate orange cake illusions.
GOOSE ISLAND BOURBON COUNTY BRAND MON CHERI STOUT
On tap at Taphouse 15, oaken Montmorency cherry tartness floods granola-honeyed dark chocolate malting as sweet ‘n sour raisin, prune and fig illusions plus mild brandy wining circulate to brown-sugared oats base of bourbon-licked cherry cobbler knockoff.
GOOSE ISLAND BOURBON COUNTY CAFE DE OLLA STOUT (2019)
Complex traditional Mexican coffee knockoff retains fudgy dark chocolate creaming for cassia cinnamon-barked panela sugaring, sweet orange peel twist and casual star anise spicing of rich java-bound breakfast kickstart. But its molasses coconut influence soon masks any citric spicing, letting dark chocolate syrup drape lightly wood-seared bourbon coffee heft.
GOOSE ISLAND BOURBON COUNTY STOUT – 2020
Chewy dark chocolate syruping meets fudgy molasses sugaring and caramelized almond glaze for bourbon barrel-aged stout circa 2020. Bourbon vanilla sweetness gains strength behind rich mocha terrain as oaken-charred black malt bittering contrasts ripe prune, raisin, cherry and blueberry illusions below the busy surface.
GOOSE ISLAND BOURBON COUNTY CARAMELLA ALE
Unique caramelized wheat wine aged in Larceny Wheated bourbon barrels while conditioned on brown-sugared cinnamon and apple picks up mild toffee sweetness. Subtle bourbon warmth receives apple pie, candied apple, gingerbread and tart cherry snips while downplaying 14.6% ABV heft.
GOOSE ISLAND NEXT COAST IPA
Serviceable soft-toned light body brings lemony grapefruit-orange zesting to the surface as resinously pined grassy hop astringency politely contrasts pale malt sugaring. Tertiary mango, pineapple and guava tropicalia stays subtle.