Style: Stout (Barrel-aged)

ABV: 12.0

87/100

Aroma:	12
Appearance:	2
Flavor:	17
Mouthfeel:	4

The Big Friendly Bourbon Barrel Oil Boom

What the brewers say

“Imperial stout aged in Makers Mark Private Select bourbon barrels.”

What our panel thought

“Aroma of light chocolate and coffee with a hint of WO sauce. A touch of wood, with some spirit, light raisin. Rich and deep flavor: sweet brown bread, chocolate, espresso dominate. Savory/sweet backbone throughout. Finish is rich. Carbonation seems a bit tingling and not creamy. Great rich flavor throughout. A touch of acidic sharpness in the finish takes away from it some, but overall enjoyable.”

What our editors thought

“Strong leathery aroma with plum skin, deep caramel, a touch of sherry-like oxidation, and a blend of milk and dark chocolate. Sharp in the sip with an acidic roast bite and relatively strong carbonation that defers the initial pleasure. Lingers with an oily but roasty sharpness that offsets the decadent intentions.”

Review printed in: The Malt Is the Message (Spring 2024) (View All Issues)

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The Big Friendly Vanilla Boom

“Black with a wisp of brown head. Decadent nose of brownie batter, vanilla, brown sugar, bourbon, espresso. Roasted maltiness adds complexity. Espresso, dark chocolate, vanilla, treacle, rum, vintage port. The age is there with some raisins and amaretto. Heavyweight body, with a lot of residual sugars, but not cloying. Alcohol is warming but not hot. A great beer.”

The Big Friendly After The Rain

“Bright aroma of sweet lemon, grapefruit. Eschews the heavy-handed tropical direction for a lighter candy sugar–like sweetness that pairs nicely with New World hops, providing hints of bubblegum, coconut. Very smooth, light white-grape and resin hop flavors.”

The Big Friendly Sweep It Into Space (2023)

Pale hazy pour with no head. Bright ester / citrus notes on the nose with a touch of hay. Spicy white pepper aromas, lavender, and white peach. A hint of cracker bread and melon. Orange and grapefruit juice flavor profile with layers of lactic acid atop a soft blanket of light dough. Abrupt finish that feels flat. Lower in depth and complexity.

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