tag:blogger.com,1999:blog-7209567605132423964.post4363742270127359693..comments2014-01-30T13:22:59.248-05:00Comments on Rich on Beer: Boulevard Bourbon Barrel QuadRich Isaacshttp://www.blogger.com/profile/05356872043234492112noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7209567605132423964.post-60933111562948242302012-10-03T15:29:56.706-04:002012-10-03T15:29:56.706-04:00Yeah, it totally did. Plus, this is more bourbon, ...Yeah, it totally did. Plus, this is more bourbon, vanilla, and cherry than quad which changes things a lot.<br /><br />I'll say, though, I like the thick chewiness low carbonation gives beer. Makes it real enjoyable to drink in my opinion. I had an Avery Uncle Jacob's Stout last night that was amazing like that. Just thick motor oil.Rich Isaacshttps://www.blogger.com/profile/05356872043234492112noreply@blogger.comtag:blogger.com,1999:blog-7209567605132423964.post-9202516051734635492012-10-03T15:26:46.237-04:002012-10-03T15:26:46.237-04:00I've always found that aging Belgian styles in...I've always found that aging Belgian styles in bourbon barrels isn't as wonderful as it sounds. The thing that gets me is that there's usually significantly less carbonation, which is something that I think makes big Belgian beers easily drinkable. Then again, I had a La Trappe Quad aged in new oak which turned out well enough (and I think I have one aged in old Scotch barrels in my cellar, which should be interesting).<br /><br />In this case, it sounds like the cherries added a little something extra to the proceedings that might make up for any strangeness in the carbonation department. Sounds pretty good to me!Markhttps://www.blogger.com/profile/07223822521762072612noreply@blogger.com