Against the Grain's "Bo & Luke" Imperial Stout

Hype here.

I got to drink this on tap back in November at Kaiju, in Louisville, and, given the malt bill (corn, rye and barley, smoked with cherry wood), I was surprised by how much I liked it. Some beer advocates found the smoke overpowering or the taste of the Pappy barrels too muted, but I found harmony in the discord once my palate had reset. The most compelling flavor was this pronounced blue-mold cheese thing going on, like a "we bought a wheel of Stichelton, forced it into the barrel and let the beer sit on that for a while" blue-mold cheese kind of thing. If you share my predilections, your jaw is clenched and you're already feeling some kind of anticipatory dopamine rush right now. Ooh, mommy! it was probably the most savory beer I've ever enjoyed. It cries for a food pairing.

Big bottles are finally on sale in Chicago; uncharacteristically, I bought a handful late last week - one to drink, one to serve with some kind of over-the-top burger and two give to as gifts in the next year. I don't advocate buying beers selfishly, but I made an exception for this one, and invite you to do the same.

Seems it's available on draught at Northdown Taproom.

This one does't sit on the shelf long, so pick it up if you can. I have only seen it once last year.

It is barrel aged in PvW barrels for a few months, and basically anything associated with Pappy seems be overhyped.

Personally, I don't mind it, but I'm not a big fan of smokey beers.