Hunter Bourbon Barrel Aged (18th Street Brewery)

A portion of Hunter, 18th Street Brewery’s (Gary, Indiana) imperial milk stout, was placed into barrels of Journeyman Distillery Buggy Whip Wheat whiskey. This effort is thick with an incredibly dark brown to black coloration and pours little to nothing in the way of head. The Bourbon Barrel Hunter is able to have a luxurious mouth feel with a bevy of flavors. Bourbon, vanilla, caramel, milk chocolate and toasted malt all vie for dominance. With subsequent sips, imbibers will experience a different composition of notes. Hunter Bourbon Barrel Aged One pull may bring forth a roasted and oak-forward stout, while another may yield a boozy and hot interpretation of chocolate drink. The beauty of the Bourbon Barrel aged variant of Hunter is that it is perfectly balanced. Not too sweet nor too alcoholic, the stout allows all flavors – no matter how hidden in the periphery – an ample chance to shine. Before one polishes off a 22-ounce bomber of the Hunter Bourbon Barrel Aged, they will pick up bits of licorice, dark fruit (prunes, plums), tobacco, and chicory. The creaminess of Hunter makes this effort eminently drinkable with more than enough depth to have one polish off a 22 ounce bottle with the same gusto which they began.

The time spent in the bourbon barrels veers Hunter away from the overly sweet notes which are present in a great many milk stouts, while the bold flavors of the beer ensure that the bourbon profile does not overwhelm the effort.

For more information about the efforts that are currently available, hours, and distribution availability, visit the 18th Street website. New product releases and events are posted on the brewery’s social media profiles. Hunter Bourbon Barrel Aged was released in a 1242-bottle run.

Rating: 9.8/10

Hunter Bourbon Barrel Aged / 18th Street Brewery / 11% ABV / Double Milk Stout / / /


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Author: James McQuiston

Ph.D. in Political Science, Kent State University. I have been the editor at NeuFutur / since I was 15. Looking for new staff members all the time; email me if you are interested. Thanks!

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