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Beer Review: Kentucky Breakfast Stout

November 5th, 2015 is Stout Day.  For this reason, and because I wanted to try out my new Spiegelau glassware, I sampled one of the best stouts ever created, Founder’s Kentucky Breakfast Stout (KBS). I stashed away a handful of these magnificent bottles in my cellar in April of 2015. I’m fortunate I saved one for Stout Day, because frankly, the Spiegelau glassware and this beer are an out-of-the-ballpark match.

KBS_2
My #StoutDay 2015 choice of beverage.

 

Here is a picture of my Kentucky Breakfast Stout in my new Spiegelau stout glass:

Founder's KBS

Founders Brewing Company: Kentucky Breakfast Stout (KBS)
ABV: 11.2%
Style: American Double / Imperial Stout
Ranked #9 in style and #15 overall by Beeradvocate.com

It’s actually challenging to find the right words to describe this barrel aged beauty.  So I went to the Founder’s web site, and this is what they had to say:

KBS_1

The Founder’s description wonderfully describes the beer, but I’ll try to add some of my own experiences as well.  This is a beer best served at higher temperature.  The coffee and chocolate aromas just come bursting out of the glass. The more KBS warms, the stronger the aroma and flavors become. The deep aroma of coffee grinds pervades your senses. The taste is silky smooth with a creamy rich mouthfeel. Deep chocolate flavors and barrel-aged bourbon depth come crashing to your palate. The 11.2% ABV of KBS is apparent at first, but by the time you’re halfway finished, you really don’t notice.  Or maybe you just don’t care. And by the time the glass is empty, all is right with the world.

The beer settles onto your palate like a roasty dark liquor, and warms your soul with every swallow.

This beer is ranked one of the top beers in class and overall. Not hard to understand why KBS is a wonderfully aged gem of a flavored stout. You won’t find this in stores until next April, but check with your local beer geeks. Some of us may have a couple stashed away.

About Buffalo Beer Biochemist

Buffalo Beer Biochemist
Born and raised in Western New York. Ph.D. in Biochemistry. Professor of Microbiology and Chemistry. And lover of beer.

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