When it came time to brew its 1,000th batch of beer 22 years ago, the Goose Island brewpub on Clybourn Avenue (Chicago) wanted to do something special. So then-brewmaster Greg Hall made the darkest, booziest stout he could and let it sit in a bourbon barrel — a relatively rare practice at the time. He named the beer Bourbon County Stout and nervously trotted it out for his customers.
There is now a range of brews available from Bourbon County Stout and it makes for a smooth companion to a fireside winter evening.(Excerpt from Chicago Tribune article, by Josh Noel)