Why I Am not Buying Rare Bourbon County Stout

The other day I was given a heads-up by a store on getting myself a bottle of Rare Bourbon County Stout by Goose Island.  I discussed whether to purchase Rare with Beer Bitch.  This discussion should send up a big red flag.  I never discuss beer purchases prior to purchase, much like she never asks what I think of her shoes.  Either way, purchases show up and the other person goes "Oh, what is that?"  I thought very, very hard on this and actually have a list of reasons why I am not buying it.

For your consideration:

1. I tried an early batch of Rare in the Spring at a Goose Island event.  While I know it was not the finished product, and Bourbon County Stout (BCS) usually takes a year to age once in the bottle.  At the time I was not impressed.
2. The name.  I could fire up a homebrew kit make a limited number of bottles, and call it rare.  Just because I call it rare does not mean it is a good beer.
3. We do not know if this is good beer.  This is a new recipe.  How do we know it is really worth it?  It might be indistinguishable from the regular BCS recipe.
4. Goose Island has had quality control issues.  We can all remember a recall of Matilda their flagship beer, and reports of contaminated taps at their brewpub.
5. Cost.  At $45 a bottle it may or may not be worth it.  Not that I am opposed to spending that amount for a bottle of beer, but I want to know it is worth it.  I have a sneaky suspicion this beer might only be worth a few dollars more than regular BCS.

Now I know in a few weeks many of you will likely point out positive Beer Advocate reviews or your own good experiences with this beer.  I think you should keep in mind a psychology theory known as confirmation bias. It is the idea that a person has a belief and will look for any evidence to confirm that they made a correct decision.  I hope if you bought a bottle you do not regret it.  If you did not buy a bottle and regret it please use my list to console yourself.  Hopefully you will end up believing it.

Porters and Stouts

Every fall people start asking me to explain the difference between a porter and stout.  The answer not much, but a whole lot.  The history of these two beers have crossed paths, and I am sure someone could write a book on the history of porter alone.  Here is a quick summation of the difference and the similarity.

• Both are dark, bitter and have roasted coffee and chocolate flavors.
• Stouts will be darker and more intense.
• Porters will have a lighter body.
• Stouts will have a bigger head.

How is that for a crash course?  Now you should know there are variations of both these styles, but for today I think you have learned enough.  If you really want to know more, drink a porter then drink a stout.  Get a sampler and try them side by side.  The only way to really begin to know beer is not by instruction, but by living it.  Now please, go drink some beer!

Guinness Stout vs. Lager

Black Lager

In Chicago and possibly a few other markets Guinness did a test run of a black lager under the Guinness name.  Guinness is an iconic brand and one that does not seem to have the negative connotations of Miller, Bud etc. in the craft brew community.  In fact, I think that many of us in a bar without a craft selection, would likely default to Guinness.  Guinness is so iconic you likely think only of the Irish Dry Stout, and probably forget the brewery name is St. James Gate.  I checked beeradvocate's list of beers bearing Guinness and found a Bitter Draft, and an Irish Red.  These are the only other times the Guinness name has been placed on a label that was not a stout.

Given that these are both dark beers and Guinness is on the label I thought it would be fun to compare stout to lager.  I know this is almost like apples and oranges, but they put the name on it.  Special thanks to Bro for helping compare the two.

Stout on Left Lager on Right

Saying Goodbye To An Old Friend

It was a slightly cooler summer evening so I decided to drink the last of my Goose Island Oatmeal Stout.  Goose retired this beer early this year.  What a shame.  The stout was the only year round locally produced stout in Chicago.  Sure some of the other breweries would produce stouts from time to time, but not constant.  If I recall correctly Goose cited a need to free up shelf space.  My theory is Goose seems to be really focused on increasing their Belgian/sour line of beer as well as their territory.  I think it may work in the short term, but  I doubt it will pay off.  My theory is that they are slowly dropping in local market share as they move out of Chicago.  It is a shame to see this place slowly die.  Goose was a major player in making me what I am today.

#3 of 1001 Brooklyn's Black Chocolate Stout

Black Chocolate Stout By Brooklyn Brewery

This is a beer I been babying for a while.  Its been sitting in the back of my cabinet since the Winter 07-08,  Also the point where I started my own business.  I felt this beer would be appropriate as today my business finally wiped its hands of start up debt, and I cross into a realm of full profitability.  Not such a small accomplishment in the face of a recession and given the fact that no one was sure I had that great of an idea.  Now I just need to keep it afloat.

Anyways, your not here to listen to me brag, you wanna know about beer.  Brooklyn is on my personal list of well regarded breweries.  I like Mr. Oliver in fact I have met him a few times.  I really should write a series on brewers I like.  Given the inclusion of chocolate in the name one may be surprised to learn it has chocolate malt, but zero actual cacao. It is brewed like a Russian Imperial Stout and is contract brewed at a larger facility.  It is also noted that this beer put Oliver on the map.

Tasting Notes:
Winter 07-08 Vintage 12 oz bottle poured into a tulip glass just below cellar temp.
Poured like motor oil.  Hit with notes of simultaneous chocolate and hops.  It has bitterness but not the type you expect from hops more like satisfying dark chocolate bitter.  About a third of the way in start to feel the alcohol.  Strong warm smell of roasty goodness hits the nose.  Some may suggest this to be paired with smoked meats, although given the chocolate taste I recommend for after dinner, possibly paired with some dark chocolate. (Side Note: I attempt to cellar, but do lack proper temp controls which may reflect my personal experience.)