Bourbon barrel-aged beers are peak winter vibes.
are keen on releasing bigger and bolder barrel-aged beers. Stout remains the most popular beer style to rest in barrels, and brewers and fans have Goose Island to credit.
“It was really mind-blowing to try even back at that time,” Toppling Goliath head brewer Mike Saboe said of Bourbon County Brand Stout’s first commercial release in the fall of 2005. “It got my gears going. I was brewing at home and working on different styles. It really got me thinking on how you can have a beer come together in that way.”
“People regionally knew how great Bourbon County was. It was a trailblazer,” AJ Platt, current brewer at Toppling Goliath and former Goose Island server and brewer, said. “They [Goose Island] still do a lot of really cool R&D and creative stuff that you see with the variants every year. They push the boundaries on creating new variants for bourbon barrel-aged beers.
“We used different ingredients outside the norm for us to bring those together,” Saboe said when asked about two beers: a barrel-aged Apple Cinnamon Strudel and barrel-aged Maple Granola. Saboe said Toppling Goliath will come out with more “outside of the box” beers next year. “We tried some of those things: breakfast cereals, cakes. Say we want to emulate a certain flavor or make a s’mores type of thing. Or marshmallow characters. We don’t like to use marshmallows or marshmallow fluff.
With such an array of flavors and ways to make these stouts truly unique, surely there’s a barrel-aged beer for everyone. Below, we’ve gathered a handful of our favorites: These are the breweries making some of the best barrel-aged beers in the country.
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