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5 Comments

  1. John D.
    August 13, 2010 @ 1:53 pm

    While going through Kentucky on a bourbon tasting tour, heard about this and had the opportunity to taste. Loved the oak and caramel bestowed by the barrel aging. Definitely the best beer of it’s kind and a definite favorite overall.

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  2. phaleslu
    February 23, 2010 @ 9:28 am

    Roger, that’s the problem with this beer. The base beer, creatively titled Kentucky Ale, is a pedestrian amber ale, fairly weak in all aspects. I personally think the beer that comes out on the other end of the barrel aging is a lot of fun.

    That said, I’ll also agree with Dan that the bigger beers tend to be better than weaker ones when both are put through the process (as long as the notes of the base beer isn’t stripped from the good big beers).

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  3. James G
    February 14, 2010 @ 7:08 pm

    In the summer when I pass through Kentucky or a relative passess through, we pick up a 4pk of Kentucky Bourbon Ale. I am a picky beer drinker who prefers belgian ales and does not like tequiza, miller or any of those kind of beers. Tastes like “bourbon and soda water”???? I would ask you to revisit your tasting session. Here’s what I taste; oak, sugars, and caramel flavors. Slighly malty, alittle hop.
    I’ve drank this beer both cold and closer to room temperature, and near room temperature it tastes resembles more of a wine. I’ve had other bourbon style beers (stout,porter) and this byfar is the best in my opinion. I’ve had beer tastings and everyone rates Kentucky Bourbon Barrel Ale the highest. Well done.

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  4. Roger A. Baylor
    February 12, 2010 @ 12:14 pm

    In fairness, I believe you missed this part in the description:

    “Our Kentucky Ale is aged for up to 6 weeks in freshly decanted bourbon barrels from some of Kentucky’s finest distilleries.”

    Whether the Bourbon Barrel Ale is one’s taste or not isn’t at stake here. But I think the words “gimmick” and “artificial” are poorly chosen, given that the flavor derives from legitimate barrel conditioning, and not a process of adulteration or Tequiza’s triple-shot-brewed-boilermaker treatment.

    The real question to me: How big must the base beer be to make the barrel time worth the effort?

    Just my two cents.

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    • Dan
      February 12, 2010 @ 3:09 pm

      I understand that it was legitimately bourbon barrel aged. Perhaps I should have stated that in my tasting notes. With that said, I have real fruit/fruit puree infused beers that smell like car air fresheners.

      I love tons of bourbon barrel ales, and I think Imperial Stout works best with this kind of barrel aging.

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