I liked this year's BC Stout over last year's version.  Was a little bit smoother, but still had the "boozyness" to it that I like.  There have been a few bourbon stouts I've had that taste way too much like straight alcohol and not as smooth as a good bourbon.  Yeti is good, but I don't think it compares to BC Stout.

Also, I've learned to throw out the ABV numbers.  When I first got into craft, I always figured higher was better.  I've had a ton of craft from the lightest of lights in the 4.0 ABV range up to the Sam Adams Utopias and imported Barley Wines (28-60 ABV) and I can honestly say that my favorites range from 6-12, but most fall into the 7-9 category.

I just took another trip up to Vermont to get more Heady Topper, but I couldn't find any the weekend of Thanksgiving.  It really sucks that they don't have a retail outlet anymore, and hopefully on my next trip up there, the new retail operation will be open.  Still, the Prohibition Pig in downtown Waterbury, VT is a damn good bar.

Happy they resigned Cutler?

I've heard it is very unique.  Not like their other 60, 75, 90, 120 etc.

this week I've been drinking bottles of a cherry stout from michigan at CCSP.  Honestly, I forget the name (hey, I use a glass) but will post.  The funny thing about this one is that the write up describing actually sounds right.  It taste a little like a dark chocolate cherry truffle.  Not killer sweet, but cherry with chocolate notes.

A fourth, a Belgian-style saison, is expected to debut at the end of the week. What makes this last beer unique, Engert says, is that it features a minute amount of mastic, a potent oil extracted from the resin of a Mediterranean tree. Originally used in chewing gum, mastic has been incorporated into all kinds of food and drinks in Greece, Engert says. It tastes like, he adds, mint, lemon balm and anise. A little goes a long way.