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<title>Chicagoist: Chicagoist&apos;s &quot;Beer of the Week&quot;:  Founder&apos;s Kentucky Breakfast Stout</title>
<link>http://chicagoist.com/2007/05/09/chicagoists_beer_of_the_week_founders_kentucky_breakfast_stout.php</link>
<description>All comments for Chicagoist&apos;s &quot;Beer of the Week&quot;:  Founder&apos;s Kentucky Breakfast Stout</description>
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<copyright>2009 Marcus Gilmer</copyright>
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<title>joe m500</title>
<link>http://chicagoist.com/2007/05/09/chicagoists_beer_of_the_week_founders_kentucky_breakfast_stout.php#comment-1090038</link>
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<pubDate>Thu, 10 May 2007 11:59:59 -0600</pubDate>
<description>&lt;p&gt;Kentucky Breakfast is on tap at the Founders Brewpub in Grand rapids Michigan.  Woohoo!&lt;/p&gt;</description>
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<title>Chuck</title>
<link>http://chicagoist.com/2007/05/09/chicagoists_beer_of_the_week_founders_kentucky_breakfast_stout.php#comment-1089991</link>
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<category>Comments</category>
<pubDate>Thu, 10 May 2007 11:14:53 -0600</pubDate>
<description>&lt;p&gt;I&apos;ll echo what Joe said about Mississippi Mud.  The main selling point behind it is the jug, which plays off hillbilly conceits and white trash novelty.

This selection, along with other barrel-aged stouts like Thrww Floyd&apos;s Oak aged DarkLord and Goose Island Bourbon County stout, are all heavily malted stouts.  With Bourbon County stout, it&apos;s so thick that the mash comes out of the brew tun.  So they&apos;re going into the barrels at around 8 percent alcohol.    Sitting in those barrels, the beer starts to soak up some the bourbon that&apos;s left in the wood (remember, wood is a permeable material).  Chilling these beers seriously mute their flavors; they really are best at room temperature.  Mississippi Mud at room temp makes me gag.

Joe, it would help to let our readers know where to find Kentucky Breakfast on tap, if you&apos;ve had it.  &lt;/p&gt;</description>
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<title>joe m500</title>
<link>http://chicagoist.com/2007/05/09/chicagoists_beer_of_the_week_founders_kentucky_breakfast_stout.php#comment-1089957</link>
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<category>Comments</category>
<pubDate>Thu, 10 May 2007 10:42:56 -0600</pubDate>
<description>&lt;p&gt;This beer doesn&apos;t compare at all to Mississippi Mud.
That&apos;s like comparing a Ferrari (the Founders) and a Ford Focus (Mud).  Mississippi Mud is a contract brewed light stout made with adjuncts like corn. This Founders is a highly crafted ale that is chock full of high quality ingredients and then aged in bourbon barrels.  The regular Founders Breakfast Stout is a top notch beer, in itself.  I highly suggest a day trip up to Grand Rapids Michigan to try some fresh from the source. On our last trip to the Founders brewery, we enjoyed a hazlenut stout and some of their all-too-awesome Imperial Stout.  Their brewpub-only small batches are worth the trip alone.  The kentucky Breakfast Stout is on tap RIGHT NOW, too!!!!!&lt;/p&gt;</description>
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<title>Chicago 2016</title>
<link>http://chicagoist.com/2007/05/09/chicagoists_beer_of_the_week_founders_kentucky_breakfast_stout.php#comment-1089827</link>
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<category>Comments</category>
<pubDate>Thu, 10 May 2007 07:34:14 -0600</pubDate>
<description>&lt;p&gt;Next week: Anchor Steam Porter?&lt;/p&gt;</description>
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<title>MJK</title>
<link>http://chicagoist.com/2007/05/09/chicagoists_beer_of_the_week_founders_kentucky_breakfast_stout.php#comment-1089405</link>
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<category>Comments</category>
<pubDate>Wed, 09 May 2007 14:06:13 -0600</pubDate>
<description>&lt;p&gt;How does this beer compare to Mississippi Mud?&lt;/p&gt;</description>
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<title>Jeff</title>
<link>http://chicagoist.com/2007/05/09/chicagoists_beer_of_the_week_founders_kentucky_breakfast_stout.php#comment-1089286</link>
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<category>Comments</category>
<pubDate>Wed, 09 May 2007 12:22:59 -0600</pubDate>
<description>&lt;p&gt;It&apos;s at the Printer&apos;s Row Wine Shop, too. I was just looking at it yesterday, but didn&apos;t buy it. &lt;/p&gt;</description>
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