Bourbon County Brand Stout – The Incredible Series from Goose Island

The Bourbon County Brand Stout Series from Goose Island: history, variants, techniques, and reviews

History and evolution of the Bourbon County Stout

The Bourbon County Brand Stout (BCBS), brewed by Goose Island Beer Co. in Chicago, is often cited as the first stout aged in bourbon barrels in the world. It was conceived by brewmaster Greg Hall to mark the brewery’s thousandth batch, Goose Island having been founded in 1988 by his father John Hall. Legend has it that the first batch was brewed in 1992, after Hall met distiller Booker Noe (Jim Beam) and obtained old bourbon barrels for a bold experiment. Later research, however, suggests that the year of this first batch was 1995, as the original brewing log had disappeared and the first media mentions of BCBS only appeared in 1995. In any case, Greg Hall chose a very robust Russian Imperial Stout as the base, betting that its intense flavors (roasted malt, high alcohol content) would withstand prolonged contact with bourbon-soaked wood. The brew spent about 100 days in four Jim Beam bourbon barrels during the summer of 1995, absorbing notes of vanilla, caramel, and toasted oak, while blending the stout’s dark chocolate and coffee with the warmth of whiskey.

The first public appearance of Bourbon County Stout took place in October 1995 at the prestigious Great American Beer Festival. The judges, puzzled by this unconventional stout, did not know in which category to place it: BCBS was disqualified from the official competitions for not fitting any existing style, but it received an honorable mention outside of competition and was voted “Best in Show” by the public. This enthusiastic reception confirmed to Hall that he had sparked a brewing revolution: “At the time, no one had paired a stout with bourbon barrels. Decades later, we know that the stout-bourbon marriage is a classic, but back then it was a roll of the dice,” he would later recount. The original Bourbon County Stout thus laid the foundations for the trend of barrel-aged beers, which has since become a cornerstone of craft beer. Goose Island continued to refine its method by using barrels from renowned distilleries (Heaven Hill, Buffalo Trace, Wild Turkey, Four Roses, etc.) and by taking advantage of a non-climate-controlled warehouse in Chicago, whose extreme seasonal variations (cold winters, hot and humid summers) favor the extraction of flavors from the wood. As brewer Brett Porter explains, “We let the warehouse follow Chicago’s temperatures—cold winters followed by hot, humid summers—which makes the staves of our bourbon barrels work, the liquid moving in and out of the wood, and that’s where all the flavor comes from.”

Historic bottles from the Bourbon County series (from left to right: Rare 2010, Vanilla 2010, Coffee 2010, Bramble Rye 2011, BCBS vintage 2009 in 65 cl, and BCBS 2012 in 35.5 cl). This range, launched in draft in 1992/95 and then in bottles in 2005, diversified from 2010 onward into multiple annual variants.

After an initial draft release in the 1990s, Bourbon County Stout was first bottled in 2005 in Chicago, opening its distribution to a wider audience. Throughout the 2000s, BCBS gained a cult aura among beer geeks, who were thrilled by its complex flavors of oak, bourbon, chocolate, and vanilla, and its strength often around 13–15% ABV (typically served in small tasting glasses). The enthusiasm was such that certain vintages aged well in cellars and gained in value: for example, a 2010 vintage bottle fetched up to $100 on eBay, and a bottle of the 2021 “Blanton’s Stout” edition reached $289 on the secondary market.

2010 marks a turning point in the history of the series: that year, Goose Island decided to create flavored variants of Bourbon County Stout, inaugurating a tradition of several different versions released each fall. In November 2010, on Black Friday, three special editions were launched that have since become legendary: Bourbon County Coffee Stout 2010 (in collaboration with local roaster Intelligentsia, using its Black Cat Espresso), Bourbon County Vanilla Stout 2010 (stout aged in bourbon barrels with the addition of real vanilla beans), and especially Bourbon County Rare 2010, aged for two years in former 23-year-old Pappy Van Winkle bourbon barrels. Rare 2010, produced in extremely limited quantities, launched the tradition of Black Friday lines: enthusiasts camped outside shops hoping to obtain these highly limited bottles. In the years that followed, a renewed Bourbon County lineup was released regularly each Black Friday, including the original stout and several variants. Goose Island then professionalized its barrel-aging program: in 2014 a new warehouse dedicated to barrels was opened (over 12,000 m², fully designed for cask maturation), and a second site for alternative fermentations (wine and fruit barrels) was set up as early as 2012.

In 2011, a major event shook the craft beer world: Goose Island was acquired by the giant AB InBev. This acquisition raised concerns among some purists about the brewery’s independence and the future quality of its beers, all the more so since Greg Hall stepped down as brewmaster shortly thereafter (after 20 years leading the brews). Nevertheless, production of Bourbon County Stout continued uninterrupted under the direction of new brewer Brett Porter, and the series kept expanding. A few mishaps occurred, with the 2015 vintage becoming infamous for a bacterial contamination problem: four of the six variants released that year developed undesirable sour notes due to the presence of lactobacillus. Goose Island had to organize a recall and reimburse disappointed customers, while some observers hastily blamed the AB InBev takeover for the misstep. Learning from this episode, the brewery introduced strict new quality measures in 2016: flash pasteurization of all Bourbon County beers to sterilize them without altering flavor (tests confirmed this), and stricter requirements for barrel freshness (immediate reception after emptying at the distillery) to minimize infection risks. These efforts paid off, and the series’ reputation remained excellent throughout the 2010s.

In 2013, Goose Island launched a special variant called Proprietor’s Bourbon County Stout (or “Prop”), reserved for the Chicago market to thank local fans, with a unique recipe each year created by the in-house brewing team. Since then, the annual announcement of new Bourbon County releases each fall has become a highly anticipated moment for enthusiasts, with the brewery competing in creativity through the choice of barrels (exceptional bourbons, second fills in cognac or wine casks, etc.) and indulgent adjuncts (rare coffees, fruits, nuts, spices, syrups…) to surprise palates.

By 2025, more than thirty years after its creation, Bourbon County Stout remains an absolute reference in the style and continues to innovate, with six variants announced including a collaboration with Heaven Hill Distillery and dessert-inspired interpretations (Cherries Jubilee, Chocolate Praline, etc.). Goose Island thus maintains its status as a pioneer and leader in the barrel-aged imperial stout segment.

Inventory of notable variants and vintages

Since 2010, the Bourbon County family has grown with numerous variants released each year. On the one hand, there is the original stout produced in successive vintages, and on the other, special versions experimenting with barrel types, added ingredients, or even the base beer style (stout vs. barleywine). Below is an inventory of the main variations, with their characteristics:

Bourbon County Brand Stout – Original: This is the base version, brewed every year. It is a rich, opaque imperial stout, at about 14% ABV depending on the vintage, with ~60 IBU of bitterness balancing the malt’s sweetness. It is aged on average 12 months in freshly emptied bourbon barrels sourced from various elite distilleries (e.g. Buffalo Trace, Heaven Hill, Wild Turkey, Four Roses). The typical aromatic profile is extremely complex: an intense nose of toasted oak, chocolate, vanilla, caramel, and smoke, followed on the palate by flavors of chocolate fudge, caramelized sugar, roasted coffee, and warm bourbon. The body is thick and silky, making it a sipping beer to be enjoyed slowly. Each vintage shows slight nuances, with some considered a bit too sweet around 2015, while more recent years display better balance with subtle notes of tobacco or licorice on the finish. Note that the BCBS Original bottle has evolved from the 650 ml (22 oz) format to the 500 ml (16.9 oz) format today.

Bourbon County Coffee Stout: Variant first introduced in 2010 and revisited in several subsequent years. Goose Island collaborated with Chicago roaster Intelligentsia to select a different coffee for each vintage. The coffee is generally infused into the aged stout, imparting pronounced aromas of espresso, mocha, and roasted cocoa that blend with the bourbon and vanilla notes from the barrel. The first edition (2010) used the Black Cat Espresso blend and came in at about 13% ABV. Many consider Coffee Stout one of the series’ greatest successes, for example the 2014 vintage, which was highly rated by tasters.

Bourbon County Vanilla Stout: Also introduced in 2010, this version highlights natural vanilla. The brew is re-aged with whole, hand-scraped vanilla beans, intensifying the sweet flavors of oak, crème brûlée, and toasted marshmallow. In 2014, Goose Island released the memorable Vanilla Rye, a Bourbon County Vanilla aged not in traditional bourbon barrels but in rye whiskey barrels, imparting additional spicy nuances and featuring Madagascar vanilla. This 2014 Vanilla Rye vintage was particularly acclaimed, earning a perfect 100/100 score on BeerAdvocate and ranking among the 20 best beers in the world according to users (average 4.67/5).

Bourbon County Barleywine: Introduced in 2013, this was a variation in the style of an English barleywine rather than a stout. Goose Island came up with the idea of reusing barrels that had already aged Bourbon County Stout to mature a high-gravity barleywine. These third-use barrels imparted softer notes of toffee, dried fruits (fig, raisin), and oak, while still leaving traces of bourbon. Bourbon County Barleywine also clocks in around 14% ABV and develops with age into aromas reminiscent of sherry or port. This variant was produced regularly from 2013 to 2018. In 2019, Goose Island replaced it with a Wheatwine (wheat wine) for variety, then reintroduced it in special versions (e.g. Two-Year Barleywine Reserve 2022, aged 2 years in 17-year-old Old Fitzgerald barrels). The 2013 Barleywine made a strong impression as one of the rare non-stouts able to match in aromatic intensity, and the 2018 two-year-aged Reserve was ranked among the best variants of 2022 by some critics.

Bourbon County Proprietor’s Stout: Often shortened to “Prop,” this is a limited edition launched in 2013 and recreated each year with a unique recipe, sold only in Chicago (hometown release). Goose Island’s brewers compete in creativity for these Proprietor’s, often drawing inspiration from classic desserts or cocktails. For example, Prop 2013 featured roasted coconut (giving it a rich “piña colada” profile), Prop 2014 combined cassia bark (cinnamon), cocoa nibs, and panela (unrefined cane sugar) to evoke a spiced chocolate pudding, Prop 2015 was inspired by a spiced brown sugar cake (with apples, toasted marshmallows, and peppermint), Prop 2016 included pecans, cocoa, vanilla, and chili, etc. Each is different: there have been Props with “bananas Foster” (caramel/banana), “bourbon barrel-aged maple syrup,” or “tiramisu” flavors depending on the year. Highly sought-after, these Proprietor’s Stouts are often among the highest-rated by connoisseurs—the 2014 edition was at one time the highest-rated beer on Untappd across all categories. They generally come in around ~14% ABV, like the base stout.

“Rare” and “Reserve” Editions: To date, Goose Island has released two so-called Rare vintages, which are the longest-aged and most prestigious Bourbon County expressions. Rare 2010 was aged for a full 2 years in barrels that had previously held 23-year-old Pappy Van Winkle (an extremely rare bourbon), yielding an even more oaky, oxidized, and complex beer—a true collector’s nectar. It took five years before another Rare appeared: Rare 2015, also aged for 2 years in unique bourbon barrels (35-year-old Heaven Hill, ex–Evan Williams). These Rare editions are bottled in extremely small quantities, with luxury packaging (wooden box or cardboard tube), and fetch sky-high prices. In parallel, the brewery has offered almost yearly “Reserve” editions highlighting partnerships with distilleries: for example, Reserve 2017 (stout aged in 11-year-old Knob Creek Bourbon barrels), Reserve 2018 (12-year Elijah Craig barrels), Reserve Rye 2019 (Rittenhouse Rye barrels), Birthday Bourbon County 2020 (Old Forester Birthday Bourbon barrels), and the 30th Anniversary Reserve 2022 (a blend of exceptional barrels from four bourbons in the Buffalo Trace family), among others. These editions emphasize the nuances imparted by a particular type of barrel (vanilla and coconut from Heaven Hill, spices from rye, etc.) or commemorate an event (such as the 30th anniversary in 2022 of the first BCBS). They too are often produced in limited quantities.

“Gourmet” or experimental variants: Goose Island’s creativity has also been expressed through fruit- and spice-based versions. Notable examples include Cherry Rye 2012, a stout aged in rye whiskey barrels with Montmorency cherries, offering a profile of black cherry, toffee, and light acidity. This release won the gold medal (Fruit Beer category) and the Best of Show title at the 2012 Festival of Wood and Barrel-Aged Beer (FoBAB), attesting to its exceptional quality. The following year, Backyard Rye 2013 (stout aged in rye barrels with blackberries, black raspberries, and boysenberries) also won gold in its category and was runner-up for Best of Show at FoBAB 2013. Also in 2013, Bramble Rye (stout with blackberries and raspberries) was released. In 2015, Goose Island presented Regal Rye, inspired by a Manhattan cocktail, brewed with cherries, orange peel, and cocoa powder, then aged in rye barrels—though unfortunately, some bottles were affected by that year’s infection issue. More recently, highly pastry-like variants appeared: Midnight Orange 2018 (with orange peel and cocoa, reminiscent of chocolate-orange candy), Wheatwine Caramella 2019 (wheatwine with honey and apples, tarte Tatin profile), Special #4 2020 (stout with maple syrup and coffee, a nod to breakfast pancakes), Cola 2021 (with brown sugar, citrus zest, coriander, etc. to mimic a bourbon-cola cocktail), Biscotti 2021 (almonds, cocoa, vanilla, Italian cookie profile), Classic Cola 2021 (as above), and Proprietor’s 2021 (inspired by tropical cake with banana, almond, coconut). For 2024, the lineup included a renewed Vanilla Rye, a Bourbon County “Cosmic” (with grapes, citrus, and spices to evoke mulled wine), a coconut Biscuit Stout (Macaroon), and a Bardstown Bourbon barrel-finished variant. For 2025, Goose Island announced a rich lineup of six Bourbon County beers: the Original Stout, Cherries Jubilee Stout (finished in cognac barrels and blended with cherries, citrus, and panela to recall the flambéed dessert), Chocolate Praline Stout (praline-inspired, double-aged in bourbon barrels, then finished with cocoa, caramel, and roasted nuts), Proprietor’s 2025 (baklava-themed with pistachios, honey, and spices), Double Barrel Stout 2025 (consecutive aging in two Heaven Hill Bottled-in-Bond bourbon barrels), and Parker’s Heritage Collection Stout (honoring Heaven Hill master distiller Parker Beam, using select barrels from the Parker’s Heritage collection). This 2025 lineup illustrates how each variant explores “different creative levers—unique barrels, extended aging, novel ingredients—to express a distinct facet of the base stout.”

Over time, the Bourbon County series has built a vast catalog of vintages and variants, becoming for enthusiasts the oenological equivalent of a grand cru with multiple cuvées. The following table summarizes a few notable variants, with their year of appearance, barrel type, and characteristic additions:

Note: All Bourbon County Stouts have been packaged in individual bottles since 2010 (initially 355 ml, later 500 ml). Distribution is generally limited: they are released in restricted quantities in certain markets each year at the end of November. Goose Island also offers tastings during special events (often in Chicago, such as “Prop Day”) where fans can sample the new variants in preview.

Brewing process and technical aspects

Ingredients and base recipe: Bourbon County Brand Stout is brewed from a very concentrated Imperial Stout recipe. Goose Island does not disclose the exact malt composition, but it is known to include a large proportion of pale 2-row barley malt for alcohol, along with heavily roasted malts (chocolate, roasted barley, black malt) for the deep black color and flavors of cocoa, coffee, and licorice. Some sources also mention the use of caramel malt (for toffee notes) and even a portion of wheat in the grist, which is consistent with the wheat allergen indication on technical sheets. The mash yields an extremely high-gravity wort (over 25°P), modestly hopped (typically with high-alpha varieties for bitterness, such as Millennium or Alchemy, and little to no aroma hops). The IBU level hovers around 60, just enough to balance the residual sweetness. Fermentation is carried out by a robust yeast strain tolerant of alcohol up to ~15%, and lasts longer than for a typical beer given the initial gravity. After fermentation, the young stout already measures around 11–12% ABV before barrel aging.

Barrel maturation: This is the crucial step that transforms the stout into Bourbon County Stout. Goose Island fills freshly emptied bourbon barrels (the same day or a few days after being drained at the distillery) with its stout and stores these casks in its dedicated warehouse in Chicago. The standard aging period is about 12 months for the original edition, allowing the beer to capture bourbon aromas (vanilla, coconut, caramel) without extracting excessive bitter tannins. During this year, the beer undergoes Chicago’s seasonal temperature swings, which amplify the wood–beer interaction: in hot summer, the liquid penetrates deeply into the expanded oak; in cold winter, it contracts, releasing the absorbed aromatic compounds. This slow exchange gives Bourbon County its unique complexity. For certain special editions, the aging is extended well beyond: 2 years in the case of the Rare or Double Barrel releases, or even longer in experimental cases (for instance, the “Proprietor’s 2020 Bourbon County Very Old Stout” aged 2 years in 14-year bourbon barrels, then an additional year in empty casks). Goose Island also performs successive double maturations—for example, Cherries Jubilee 2025 first spent a year in bourbon barrels, then a few additional months in cognac casks to add a warm fruity layer. Similarly, the brewery has already used red wine barrels (e.g., a Rare 2019 aged in Cabernet barrels) or liqueur barrels (e.g., the “Bardstown Cask 2024” finished in bourbon barrels that had contained orange wine). Each barrel is monitored individually, and at the end of maturation, the team carries out a meticulous blend of several casks to recreate the desired profile of the finished beer. Any barrels showing flaws (acidity, excessive oxidation) are discarded, and the contribution of each cask is carefully balanced to achieve the optimal harmony of bourbon, wood, and malt.

Adjunct additions: When a variant includes extra ingredients (coffee, fruits, spices, nuts, etc.), these are generally incorporated after or toward the end of barrel maturation. For example, Cherries Jubilee 2025 was blended with Montmorency cherries, citrus, and panela cane sugar after its time in barrels, just before bottling, so that these fresh flavors would remain vibrant. Similarly, the Coffee editions have cold-brew coffee infused into the aged beer shortly before packaging to capture all the volatile aromas of coffee. Goose Island generally avoids placing adjuncts directly into the barrels (except in special cases such as adding cocoa nibs or vanilla beans in cask), as this can complicate quality control. By carrying out controlled infusions in stainless steel tanks after barrel aging, they can fine-tune the dosage by tasting and reduce the risk of infection.

Quality control: The episode of lactic infections in 2015 led Goose Island to revise certain technical practices. Starting in 2016, all Bourbon County beers have been flash-pasteurized after barrel maturation and just before bottling. This rapid heat treatment eliminates potential bacteria while preserving flavor (blind tests conducted by Goose Island confirmed no notable organoleptic impact). In addition, barrel selection has become even stricter: the brewery now accepts only “fresh” barrels that have held bourbon less than 30 days before being filled with beer. This limits the proliferation of unwanted microorganisms in dry wood. Barrels now arrive purged (steamed with hot water) and are filled immediately. Finally, Goose Island performs frequent microbiological checks during aging (sampling beer in maturation) to detect any deviation as early as possible. Thanks to these measures, no major contamination has been reported in the post-2015 vintages.

Miscellaneous technical aspects: Packaging has evolved over time: formerly sold in 355 ml bottles by four-pack (before 2014), BCBS is now bottled in individual 500 ml format (16.9 oz) with a crown cap and vintage neck label. Each bottle states the vintage, the variant type, and the measured alcohol content, which varies by batch (e.g., 14.7% in 2024 for the Original, 15.2% for some earlier editions). Bottle refermentation is not practiced (the beer is still, aside from the light carbonation added at bottling). Most Bourbon County beers are unfiltered (which can leave sediment) and feature very low carbonation to maintain a syrupy texture. Goose Island recommends serving them cool but not ice-cold (~12 °C / 54 °F) in a snifter or balloon glass to fully appreciate their volatile aromas.