Each year's release of Bourbon County Stout is a bona fide event in the beer world. It disappears from shelves just months after it comes out. We tracked down a keg at Long Island's Spring Craft beer festival where half the convention center packed around their booth for a two-ounce taster. It's worth the hype. At 15 percent it's ridiculously strong, roasty beyond belief, and packed full of vanilla and bourbon notes from extended aging in bourbon barrels. If you're drinking this with a shot of whisky, skip the pound-and-chug method and alternate sips of each to best enjoy the interplay of bourbon and stout. [gooseisland.com]
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