My Dry January…..

As we exited 2019, I saw the social media chatter about “Dry January”. As I better understood what it was, I thought it would be a good idea to participate. It’s been some time since I took a break from the Stout circuit and figured that some time away would reset my palate, give me

It’s the most wonderful time of the year…..

Now for many of you, this is a seasonal holiday song made popular by both Andy Williams and Johnny Mathis  However, for the Stoutwhisperer and many other Stout lovers, the most wonderful time of the year is now.  It’s Stout season and we will raise our Stout glass this Thursday, November 1, by celebrating International

The Thrill of the Bourbon County Chase!

It’s an annual event for us Stout lovers….the Black Friday release of Goose Island Bourbon County Brand Stout along with the variants that accompany it.  This year, Chicago based Goose released the original basic stout (BCBS),  a coffee variant (BCBCS), a Barleywine, and the Chicago only release of Proprietor’s Stout.  There was a Maple Rye

Back from the summer Stout Drought!

It’s been awhile since I’ve posted….sometimes life gets in the way!  I think I had my own “stout drought” with this blog!  With the release of Founder’s Breakfast Stout, I took the opportunity to rededicate myself to posting on a more regular basis, which should be easier with stout season soon to be upon us.

Migration Week

This week was the Raleigh invasion of Goose Island, appropriately called Migration Week. The Goose Island team visited various locations and hosted various events throughout the Raleigh area and brought along some beer that aren’t usually seen outside of Chicago.  For Stout lovers like me, I was drawn to the various tap lineups including 2013,

Aging and Reviewing Stouts

This past week I was given the opportunity to contribute to the BrewStuds blog (wearebrewstuds.com) to discuss the topic of aging and cellaring beers….with a heavy emphasis on Stouts! Mark from Digital Third Coast marketing developed an infographic about Aging and Cellaring beers and I wrote a blog post about aging Stouts that accompanied the