“Award winning Kentucky Bourbon Barrel Ale is a unique sipping beer with the distinctive nose of a well-crafted bourbon,” reads the sales copy. “It is aged for up to 6 weeks in freshly decanted bourbon barrels from some of Kentucky’s finest distilleries.” Mmmmmm.
Kentucky Bourbon Barrel Ale is one example of beer and bourbon crossing each other’s border, a la peanut butter and chocolate. It’s not a bad idea. In fact, for bourbon lovers like ourselves, we think it’s grand.
And for beer lovers, somewhat like ourselves, there are new heads to observe and hoppiness to fawn over.
Beer aged in bourbon barrels might make bigger beer lovers out of us, which got us thinking…
Challenge:
We’re challenging you to create your own “Beerbon”. Whether you’re leaning towards Sam Adams whiskey or a Jack Daniel’s brew, we want to hear it. We’ll be judging the most innovative, mouth-watering combo so choose your hops and mash wisely.
Details:
- Submit the “Beerbon” of your dreams in the comment section by 5:00pm Tuesday Feb. 21st
- Must be 21 or older & a resident of the U.S. to enter
The winner will be announced on the 23rd and receive a $50 gift card to the bar of their choice.
Cheers.
Can’t say I have a contest entry but I’m interested in trying Kentucky BBA!
Kentucky Fried Bourbon Rye – All Grain (5 Gal)
Grain Bill: 15.5 lbs
9.0 lbs American 2-Row Malt
2.0 lbs Corn Grits
2.0 lbs Rye Malt
1.5 lbs Vienna Malt
0.5 lbs Chocolate Malt
0.5 lbs Crystal 80L Malt
Hops:
1 oz Columbus
2 oz Chinook
Yeast:
Wyeast 1010 American Wheat
Other:
0.5 lbs Maple Sugar
Mash grains @ 152 for 1 hour. Boil 7 Gallons down to 5 Gallons.
Hop/Boil Schedule:
1 oz Columbus (70 mins)
2 oz Chinook (20 mins)
0.5 lbs Maple Sugar (15 mins)
Target OG: 1.080
Target FG: 1.018
Est. ABV: 8.0%
Age on vanilla beans in American White Oak barrels 6 months.
Brewer’s notes: Corn grits were added for a bit of Kentucky flair. The maple sugar was a substitute for dark brown sugar, which was in my original draft. I made the switch as a toast to my Vermont roots. I chose the two hops for their slight woody/spicy/piney notes and their versatility across different beer styles. Finally, I chose to age with vanilla beans in white oak because vanilla is a large flavor component in bourbon, and Kentucky bourbon is almost always aged in white oak. Cheers!
Nate- This recipe is awesome. You definitely went above and beyond our expectations with this one.
For all those not experienced with homebrewing- a recipe is not required for this contest. Simply telling us your ideas for your favorite combo of beer & bourbon flavors or brands coming together will suffice, but by all means originals are welcome!
Cheers,
DIA
Hard act to follow…
Aecht Schlenkerla Rauchbier aged in smoked Blackwood barrels
I would love to try some Maker’s Mark combined with some Guiness.
At first I was trying to combine my favorite bourbon with my favorite beer, but the beers I like are too heavy and dense. To me (although I know many people disagree!), Guiness lacks a bottom in its flavor and feels kind of watery. Therefore, I’d love to spice it up with some Maker’s! I might just have to experiment with this on my own tonight!
If one could combine the flavors of a double IPA, say a nice Bell’s Hopslam, with the flavor of a Bulleit Rye, I think the bitterness of the double IPA would be rounded out nicely with the vanilla and caramel flavors in the whiskey.
Awesome entries all. This will be a hard one to judge…
If you haven’t provided your email make sure you check back on Feb. 21st to see if your Beerbon is the winner.
Cheers,
DIA
I would like a Pumpkin Beerbon, I think the Burbon would go well with the spices in the Pumpkin Beer
Boiler maker of choice would be a harpoon IPA and a Hudsons 4 grain whiskey. But i imagine you could get pretty creative their baby bourbon.
Delirium tremens and a rye whiskey, the citrus flavors from the beer and the rye might create a Sazerac-like creation. I just got excited thinking about it. #10ampackierun
So many good ways to do this, but any good drink has a good name, and I think this would be a winner…
Let’s call this an “Old Dirty Bastard”
2oz of Old Grand Dad 114 Bourbon
4oz of Founder’s Dirty Bastard Scotch Ale
two dashes of Bitter Truth Jerry Thomas or similar bitters…
Briskly stir the OGD and the bitters with ice for 15 seconds and strain into a chilled rocks glass — pour in the Dirty Bastard and serve.
Let’s say a good variation would be a “Weak-Kneed Old Bastard”…
For that, sub out the 114 proof OGD with the 100 proof bottled-in-bond OGD, and add a half once of pure maple syrup and a whole egg… vigorously shake all ingredients (except the beer) for 2 minutes with ice in a cocktail shaker… strain into a chilled glass and add the Dirty Bastard… frothy, sweet and easy going down…
Both drinks bring together the best of several traditions, crossing continents and centuries to create “beerbons” that will sate palates of paupers and presidents alike… leaving them all under the table together at the end of the night.
For all you whiskey connoisseurs, check out our latest post on a pair of new whiskeys produced using Sam Adams Boston Lager:
https://www.drinkinginamerica.com/coming-soon-new-whiskey-made-from-sam-adams-beer/
Cheers,
DIA