“Working with our friends at Intelligentsia, we flew down to Guatemala to source some of the world’s best coffee to use as we release the first-ever Coffee Barleywine. The beer is an English-style Barleywine, meaning malt forward, and aged in 4+ year old Heaven Hill Bourbon barrels before adding La Soledad coffee beans right before packaging to retain a bold coffee aroma and flavour.”
Appearance: A real muddy brown kind of affair. It forms a wispy head which vanishes instantly. No lacing whatsoever…as expected.
Aroma: Seriously rich malt-driven number with the coffee and bourbon barrels taking centre stage. Nicely supported by the barrel adjuncts – vanilla, toasted coconut, spice. Lots of chewy caramel, molasses, toffee and butterscotch…even picking up distinct port and cognac traits which are driven in further by a heady presence of dark fruits i.e prunes/dates/fig. Exceptional.
Flavour: Like dropping a sweet malt bomb on the palate it explodes with rich and syrupy caramel and toffee fudge, burnt chocolate, brown sugar and molasses. The coffee gets involved nicely as does the bourbon barrels with its damp musty oak. She warms up nicely on the back end…showing a bit of that 15% ABV but also displaying toasted coconut, raisin/dates, burnt brown sugar and peated whisky.
Mouthfeel: Vigorous but no where near as full on as we were expecting (especially considering its size). Chewy as hell but at the same time smooth and luxurious.
Overall: We shouldn’t be surprised by the quality these guys have mastered the art of barrel aging extremely strong beers since way back when. We have to give special mention to the addition of coffee too…just enough to know it’s there without overdoing it. Absolutely flawless
“Part of the adventure of aging beer in retired spirits barrels is the synergistic interaction of different malt flavors with the oak and spirit flavors from the barrel. Darker beers like stouts and darker barley wines have typically been the favored candidates for barrel-aging, due to their deeper caramel and roasted flavors. Helldorado breaks that mold with a deep golden color from being brewed solely with English and American pale malts.”
Appearance: Burnished orange to amber complexion with a short yet reasonably well retained head. Eventually it settles to the rim with patchy lace as we go.
Aroma: Straight away we detect the bourbon barrels, vanilla and sweet buttery malts…it’s a trait that FW carry through almost all of their barrel aged range and we absolutely love it! Underneath it are rich caramel malts, toffee, ripe stonefruits, raisin, apple pie and cinnamon. Certainly get a flutter of doughy short crust pastry as well.
Flavour: Again lots of bourbon character, barrels and vanilla but with a balanced sweetness. The warmth from the booze (12.8%) predictably playing a role. Getting a floral aspect that’s fused through the sugary dark fruits and ripe stonefruit i.e apricot and melon. Finishes with warming bourbon, woody oak vanilla and dark fruits.
Mouthfeel: Not as dense and chewy as your typical barleywine but it’s still full and well rounded. Low co2.
Overall: Brash yet elegant. The use of pale malts definitely helps to create this light and delicate texture so uncommon to the style. Love the creativity and impulse to push the boundaries. Kudos FW!
“Some beers just belong in barrels, and Flying Mouflan – a resiny, chocolatey giant of a barleywine ale – is one of them. We pour every drop we brew into bourbon barrels, taming the sharpness of the hops and uncovering layers of salted caramel, pecan pie and rum raisin.”
Appearance: Rich mahogany complexion with a wispy overlay. The head snaps back to the rim and leaves a set of rings as we imbibe.
Aroma: Massive caramel and toffee overtones initially with waves of ripe dark fruits, woody oak tannins and dark chocolate following close behind. Tonnes of residual/candi sugars, figjam, glazed cherry, maple syrup and sappy pine resins. Getting just a flutter of tangy orange citrus creeping in as well. Phenomenal, the depth and complexity is just superb.
Flavour: Really good transition from the nose. All that uber sweet caramel, dark fruit and jammy sweetness dominates the front palate but the booze and subtle hops cut in like a hot knife through butter. Hints of chocolate and subtle oak slowly move forward in to the surprisingly dry bitter finish that offers earthy fig, toast and subtle citrus hops on the rear.
Mouthfeel: Chewy and dense, warming and a little dry in the swallow. 11.7% AbV and a whopping 76 IBU. Guess that explains the bitterness!
Overall: It’s no Alesmith Numbskull but it certainly holds its own. By the way if anyone knows what a ‘Flying Mouflan’ is would you let us know!?
“This is White Oak Sap waking up on the other side of the bed. Similar to White Chocolate, White Mocha is our bourbon barrel-aged wheatwine-style ale, known as White Oak Sap, but with fresh coffee beans (instead of vanilla beans) and cacao nibs. Rich notes of coffee and chocolate are joined by warm flavors of coconut, honey and vanilla that rise and shine on the palate. If you’ve never fancied yourself a morning person before, today might just be your day. Best served fresh in a tulip glass or biodegradable coffee cup.”
Appearance: Bronze with a finger of head forming on top. There’s a casual retreat back to the rim but it still works a healthy lace down the sides of the glass.
Aroma: Very appealing. The fresh coffee beans come through instantly followed by well tempered notes of bourbon oak and bitter chocolate. Something kind of peppery/spicy in there that triggers the warming booze (even though its quite well obscured for its size). Tonnes of syrupy sweetness adding to the likes of maple, rich honey and molasses. Picking up a late hint of toasted coconut as well. Complex and alluring.
Flavour: On par complexity-wise with the aroma. There’s a neat little marriage of coffee, chocolate and syrupy sweetness wrapped up in the warming 16.3% AbV. Peppery spice, bourbon oak, caramels, molasses, truffle and raw figs moving in to a super boozy finish with toasty and earthy notes going the distance on the back palate.
Mouthfeel: Dense, chewy and full bodied. Carbonation is low. Big but still somewhat of a pleasant quaffer.
Overall: Jeez how to sum this up?! For one this is our first ever crack at a wheatwine (think we might be setting the bar a little high with The Bruery though!). It’s not too dissimilar to a barleywine in its rich syrupy sweetness but in true Bruery fashion it is enhanced with extravagant flavours. Very interesting beer.
”Introducing Sapsquatch, an elusive ale brewed with maple syrup. It spent 12 months “in the woods” developing strong character in three ways. One third of the beer was kept in bourbon barrels. Another third aged in bourbon barrels that once held maple syrup. The remaining liquid was aged on hand charred oak staves that spent time in Southern Tier Distilling Company’s American Whiskey. Sapsquatch is truly a complicated beast.”
Appearance: It pours a kind of garnet/light brown to cola with a wispy head that eventually vanishes. Not a skerrick of bubble remains on the surface.
Aroma: It reeks of booze, residual sugars, salted caramel, plum, maple (coming through more as it warms), port, dates, brown sugar and figs. A little bit of oak which gives rise to a hint of bourbon, vanilla and toasted coconut. It displays its American roots with just the slightest touch of resinous hops. Mild undertones of cherry, molasses, damp wood and charred oak. This thing just keeps on evolving!
Flavour: Follows on from the nose beautifully. It comes on with extreme sweetness but with a flutter of char to take the edge off it. The booze is sharp and showing through the bourbon oak…really developing mid way. Molasses, maple, treacle and a touch of plum which builds up to a sweet, sappy and warming finish that goes the distance.
Mouthfeel: Sticky, sharp and caramelised. The 14.9% ABV doesn’t shy away! Low co2 with medium-full body.
Overall: This is one big and complex number. Lethal, rich and super sweet as well. Our only gripe would be that the maple and the oak don’t really present as well as they could have but really we’re just splitting hairs it’s a bloody fine offering!
“After taking a year off, Sucaba returns for a curtain call in 2018. As always, this latest vintage delivers big, boozy bourbon and American oak aromas combine with soft chocolate malt undertones. Complex malt flavors are framed in oak with hints of dark chocolate, vanilla, toasted coconut and a touch of dark cherry. Sucaba is a one-of-a-kind sipping experience. It is a beer built to last, and one that will reward careful cellaring for years to come. We highly recommend counting the years with an abacus.”
Appearance: Rather dark for a barleywine. It hits the glass with an extremely deep mahogany hue with a short tan head forming on top. It quickly snaps back to a ring with some spotty lace as we hook in.
Aroma: Decadent and seriously rich. It has traits of the Parabola with that sticky, sweet and caramelised base. Lots of dark fruits with fig, raisin and prunes, hints of bourbon barrel, coconut, vanilla, toffee and cigars in support. Not a whole lot of that hallmark residual sugar sweetness but in all honesty it actually works well enough without it! Superb aroma.
Flavour: Oh man. Smooth, elegant and simply delicious. Sweet dark fruits a plenty with a hint of the bourbon barrels following close behind. Just a suggestion of warming booze (12.5%) which is incredible considering its size. Amazingly it burns off and finishes with a sticky sweet number which offers bourbon oak and delicate toasted vanilla on the rear.
Mouthfeel: Sticky and gelatinous. Full-ish body with moderate co2.
Overall: This is the George Clooney of beers. It’s classy, elegant and silky smooth! Kudos Firestone that is an absolute corker!
“Beer description: This beer is a bit mad, like us. And stupid, unlike us. Aged in three different types of bourbon barrels and brewed with a Belgian yeast. Tastes like vanilla, fights Ken.”
Appearance: Sort of copper sort of cherry red thing going on with an inch of loosely held bubble on top. The head quickly vanished and leaves nothing but a foaming island in the center.
Aroma: It’s unique that’s for sure. We’re putting that down to the use of rye, which with its spicy notes, slightly offsets all of those uber sweet and rich caramels, toffee, port and residual sugars. Definitely picking up the bourbon and woody oak accents as well, very nice touch. Some earthy spice, fig, gluhwein and apple/pear cider just to make it a bit more complex!
Flavour: Not quite as aggressive as anticipated. It comes on strong and warming but it’s nicely softened by the rich and smooth caramel, toffee and syrup. The earthy spice plays a good support role as it hits a sharp sherry/brandy note in the middle. Clove, stewed oranges, bourbon, residual sugars and fortified wine finishes it all off.
Mouthfeel: Oily and somewhat gelatinous. The 14% ABV provides a hefty warmth but that’s to be expected.
Overall: Not bad. Probably one we wouldn’t seek out again but in saying that it’s seriously complex and very comforting. One to crack on a cold winters night we reckon.
“Brooklyn Monster Ale is a classic barley wine, a style of ale originally brewed by the butlers to the English and American aristocracy. It is brewed from three mashes of heirloom British malt and spiced with aromatic American Willamette, Cascade and Fuggle hops. After four months of aging, it has a magnificent burnished copper color, an aroma redolent of sherry, citrusy hops and fruit, a soft, warming, complex palate, a spiritous finish, and a strength of 10.3%. It is vivacious when young, but will age gracefully for many years, becoming more complex over time.”
Served in a snifter. She pours a somewhat rusted bronze/chestnut hue with a wispy cap forming on top. It reduced back to the edges with little signs of lace as we indulge.
The nose is oh-so-rich. Driven mainly by the super sweet dark fruits like raisin, dates, fig and apricot. Toffee, caramel and butterscotch also hold a big presence. Lots of residual sugars, nutty malts, booze (rum, Sherry and port), stewed oranges and an undertone of vanilla. It’s interesting as we keep getting flashes of imperial IPA characters so the hops, although dank, are still well alive after five years.
Very complex in flavour. It’s rich and boozy with this big impression of burnt orange and brandy. The 10.1% ABV definitely isn’t shying away. A somewhat sharp and plummy note develops with a subtle tip of the hat to dried dark fruits and treacle. Sharp, bitey and dry as it rounds out the finish with incredible length.
The texture is dense and chewy but also rather dry and warming. Full bodied and the co2 is kept to a minimum.
We pulled this out of the cellar after holding on to it for about a year and a half. Of course it already had about 4 years on it and it’s still drinking with a bit of immaturity. It will be very interesting to see whether it has improved with another couple of years on it.
“Third Coast Old Ale starts with a rich, caramel base, and finishes with a heavy hop bitterness. Sharply intense at first, it will age gracefully, adding complexity and subtlety in your cellar. Go ahead, test your patience.”
Served in a snifter. It pours a murky chestnut hue that’s capped off with a short tan head. It collapsed to a halo which posts inconsistent rings down the walls of the glass.
Monstrous aroma! Like a glass full of syrup and fortified wine. This is the 2015 release so the hops have all but dropped out, although there still is a delicate hint of pine and grass hanging around. Loads of sweet dark fruits like prune, raisin, plum and figs. Relentless wafts of toffee, caramel, butterscotch and treacle with earthy and somewhat cocoa powdery undertones. So many dimensions.
The flavour backs up perfectly with super sweet (but far from cloying) notes of port, dark fruits, spice, alcohol and hints of earthy tobacco. Feeling a bit of heat with an assertive bitterness through the mid as it rolls in to quite a well balanced finish that boasts a gentle dryness with lingering malt sweetness on the back end.
The texture is dense and chewy with low co2. 10.2% ABV presenting firmly. Slightly drying on the rear.
The brilliant flavour and aroma certainly makes up for the drab and boring old strip. We would love to see how this would go fresh because it is drinking pretty damn fine right now (even without the hops). So obviously it’s a beer that would age well, good thing we have a few left in storage!
“The Reserve Series romance all began with our first release of this limited-edition brew. Mirror Mirror, born of a double batch of Mirror Pond Pale Ale, is an inspired barley wine ale layered with intriguing nuances. Explore this latest incarnation and enjoy its delicious complexity in every sip. (Released March 2014)”
Served in a snifter. Pours a bit like muddy swamp water with a two finger head forming on top. Retention is good with a wavy lave pattern following it down.
Phwoar! That aroma. The complexity, the intense sweetness, the brilliance of a well brewed and well aged barleywine is not only 2nd to none but would easily challenge a dessert wine as an indulgent after dinner aperitif or night cap. With all that toffee, port, raisin, apricot, gingerbread, fig, residual sugar, fudge, brandy and sticky vanilla this is the epitome of opulence! Outstanding stuff.
It doesn’t shy away in flavor either. Big and extravagant notes of port, caramel, fig, brandy, brown sugar and raisin are given an almighty boost by the 11.2% ABV which injects prickly layers of belly warming goodness. It’s only subtle but we can detect a vinous accent from the hefty aging process it undergoes in American red wine barrels.
The texture is dense and syrupy with enough lift from the booze to save it from being edible. The co2 is mild but effective…also very important in the overall balance of the beer.
Oh jeebus! What an amazing beverage we have laid before us. Holier than thou. We’re not worthy! What we’re trying to say is this is down right incredible. Top 5 material without a doubt.
“Limited release vintage Barley Wine celebrating Epic’s 10th Birthday and their 1000 batch brew at Steam brewing. Complex layers of dried fruit, sherry and spice, will age a treat! Hand wrapped and sealed with wax.”
Served in a snifter. It hits the glass with that sexy mahogany hue that’s covered by a wispy overlay. It peels back to a ring which leaves a streaky lace sticking to the walls of the glass.
And bam! That extreme, but never cloying, sweetness fills the nostrils with gingerbread, port, raisins, toffee, spice, apricot jam, fig and super sweet residual sugars. To save us from writing an essay we’ll just say that once it begins to come up to room temperature it really opens up about its complexities. Ooph! What an aroma.
It’s not often that the flavour of a beer upstages the aroma but we’re almost certain that’s the case here. It initiates with this absolutely heavenly caramel/toffee sweetness that’s supported by fortified wine, spice and stewed stonefruits. The warmth from the booze (10%) hugs the palate midway and coaxes out a somewhat sharp hint of Mead along with dates, maple syrup and caramelised sugars that extend far past the finish. Incredible length on display here.
Super sticky texture, almost chewy in the mouth. Full body with low co2 and a very well concealed 60 IBU.
Quite a remarkable barleywine indeed. We’re actually confident in saying that it is the best barleywine we’ve ever had the luxury of drinking….simply can not fault it. One word of advice to the brewers….. drop the bloody wax seal tops! OK they look impressive but we value our fingers way too much!
“We’ve taken a grist of 100% heavy peated distilling malt sourced from Scotland and used a reiterated mash process with a 2.5 hour boil to produce a beer with incredible depth and flavour. Maturation in Octomore whisky barrels has rounded the beer beautifully, adding another layer of complexity.”
Served in a beer tulip. She even looks dangerous….like a wife with a knife! Copper coloured with a wispy head that vanishes before the bottle is put back down. We can literally smell this beast as it sits there on the table. We can’t actually work out where the beer ends and where the whisky starts. Behind that chest pumping and warming whisky character lies extremely potent notes of wet ash, residual sugars and bush fire smoke. Stand by for complete intoxication.
Let’s not mix words here…this beer devastates the palate. Low co2, low IBU and maximum alcohol (16%) burn. Medium body.
It’s all Islay whisky upfront: smoky, ash and molasses with a lick of rich toffee to sweeten up the deal a little bit. The unmistakable flavour of ash carries through the mid and finishes on a smoky and charred bacon note that endures a life time on the back end.
Wow. As novice whisky drinkers we almost can’t find the distinction between the two. Don’t let this small and unassuming bottle fool you, this packs one serious punch to the face. Our advice is this….if you LOVE whisky then this is the beer you’ve been waiting for….if not, then leave this well alone.
“You are about to be tested. Hellbender is a leviathan of a beer made with over a tonne of malt and a mountain of American hops. You know it would taste great right now, but a beer this big will only get better with age. What will it taste like in a year? Two years? More? Will you ever get to find out or will it be too much for you? Can you delay the gratification, or will you yield to temptation? Which will it be? Your time starts now.”
Served in a beer tulip. This monster pours a deep amber colour with strawberry red highlights. It dons a short wispy cap that deconstructs and forms a halo that works a healthy lace down the walls of the glass.
Holy moly! The nose on this bad boy is ridiculous. It’s super complex and so layered we could be here all day trying to isolate each scent. The main players include caramel fudge, toffee, fig jam, caramelised pears, pot pourri, spice, residual sugars, alcohol and blood plums. Wow….. Just wow!
It is deceptively dangerous in the mouth. Incredibly smooth and almost chewy with low co2. Medium bodied with that 11.2% ABV unbelievably well buried.
This barleywine serves up an absolute banquet of sweet and decadent flavours that range from gingerbread, glazed cherries, figs and toffee to warming booze, spice, dates and earthy herbs. The other aspect we love about this is that considering all of the really sweet flavours it still finishes slightly dry which adds that crucial balance on the back palate.
There are so many words to describe this beer but none of them would do it justice. The conplexity on offer is simply amazing. The aroma, flavour, drink ability…all of it is so intricate but so fine tuned. we could only imagine what a few years cellaring would do to this already magnificent beer. We are going to have to lay one down and find out.
“It’s our tenth birthday and the tenth release of our Anniversary Ale series. Always big, bold and oak aged – but this year matured in Lark Distillery whiskey barrels for 8 weeks combining rich malt aromas and flavours with a distinct vanilla oakiness and subtle whiskey character. Cellar for up to 10 years – AA10 will just keep getting better and better with age. Or drink now if you can’t wait! Continuing the artist series labels, this year created by Newcastle’s Bridie Watt.”
Served in a beer tulip. We’re met with a murky brown hue that’s covered by a two finger tan head that gradually peels back. It establishes a wispy film that produces a significant amount of lace as we imbibe.
As expected this barleywine is expressing some rich and super complex aromas. The most distinct would have to be the heaving malt base along with the rich toffee, figs, plum jam, raisins, clove and brown sugar. Not a great deal of oak coming through but a cognac-like note certainly presents stronger than the whisky. Incredible concealment of the booze too.
Unbelievably palate friendly for a barrel aged barleywine weighing in at 10% ABV. The texture is dense and chewy with full body and low Co2. So smooth for its size.
Holy moly, the taste buds are in a frenzy trying to isolate this onslaught of flavour. It’s like a tidal wave of malts washing over the palate imparting a concoction of spice, dried fruits, toffee, raisin, oak, vanilla, ginger bread and hints of whisky. Finishing with a residual sugar sweetness and a kind of dry, oaky tannin in the tail.
After a year of aging we thought it was high time we cracked Murray’s 10th anniversary ale. Although it’s a superb drop we would have loved to see more of the whisky come through, just falls a bit short there in our opinion. Especially when we’re dealing with a quality distillery such as Lark. Anywho, a robust offering…Just not their best.
“Aged in bourbon barrels. Rich auburn in colour. Aroma of toffee, hints of spice and fruit cake. Bourbon oak character, caramel and an assertive hop bitterness which leads to an outstanding dry finish. Designed to be cellared for 5+ years.”
Served in a snifter glass. This monster offers a murky and somewhat dark rusty hue. It pours with little head with what was managed peeling back to a ring which laced surprisingly well.
The nose feels like it’s holding back a little. We get sticky toffee and caramel undertones with subtle oak, bourbon, aniseed, buttery biscuits and sweet caramelized malt but it does appear to be slightly restrained. Although in saying that the 12.5% ABV is remarkably well buried so it works both ways. Still, very well balanced and absolutely luxurious aroma.
Ooph! Nothing is being held back in the mouth though. The sharp, piercing alcohol is somewhat softened by the smooth decadent malts. The body is on the fuller side with low Co2. Very extravagant drinking.
The palate is treated to a complete flavour sensation with the rich caramelized malts, toffee, bourbon and prickly booze on the front. It really intensifies during the mid before it all settles in to a sweet warming finish that goes the distance on the back end.
We’ll admit we were a little uncertain at the start but this barleywine keeps going from strength to strength. Love the subtle oak and bourbon complexity. Super sweet but never cloying and amplified by that belly warming booze. Hawkers do it again!
“The newest release from 8 Wired’s Barrel programme is an absolute stomper! Layer upon layer of complexity, oak integration is perfect and the higher abv is hardly noticeable.”
Served in a snifter glass. This barley wine offers a remarkably clear burgundy complexion with a finger of cappuccino foam topping it off. Reduction is steady, eventually establishing a wispy film that works a wavy lace down the walls of the glass. The aroma is unbelievably complex. As expected the oak comes through with some dominance but the dank and super sweet fruits counter it magnificently. Tucked in right behind are super sticky notes of port, dates, maple syrup and residual sugars that have this somewhat earthy licorice note flowing through. Booze, chocolate, molasses and a trace of ash brings up the bottom end and ties up an incredible aroma. Wow.
The mouth feel is sharp and warming yet sticky with a velvety smoothness. Co2 is mild and the body is medium. It’s aggressive but also slick and sophisticated.
It offers an absolute arsenal on the fore: we get a fusion of dark fruits, toffee, oak, port, dates and fig that leads in to a dry and warming middle. The alcohol intensifies as an oaky wine tannin makes way for a dry, prickly and somewhat malty sweet finish. Excellent length offered on the back palate as well.
As mentioned at the top of this review it’s a seriously complex little number. Masterfully executed with ingredients that cover almost all corners of the globe. It just takes a bit of brewing brilliance to bring them all together and that’s exactly what they’ve done here. Top shelf stuff from 8 wired.
“Oak aged Barley Wine. Rich, fruity, sweet with the potential to age for at least 3 years.”
Served in a wide rimmed tulip. This 2015 vintage barley wine pours a rusted copper hue with a thin sheet forming across the top. What little head there was quickly diminished and leaves a ring around the edge of the glass. To our surprise though, it still manages to weave some wet and spotty lace as we imbibe. Our first impression of this aroma is just rich and cloyingly sweet. The dominant scents are caramel and toffee with a pronounced port character to back it up. Very heavily layered with sweet residual sugars and then again with sweet dried fruits like apricot, dates and fig. An evident alcohol warmth further intensifies the somewhat fortified wine characters and reinforces the fact that this is a beer to sip slowly on. The beer rolls over the tongue quite easily we must admit. It’s not watery or thin but it does have a flat tannin that features when drinking wine. A little sticky in texture as a reasonable alcohol (9.5%) warmth develops after the swallow. The front palate offers an intricate marriage of woody oak, chewy toffee, subtle spicy notes and fortified wine. An alcohol warmth emphasizes them all and carries a residual sugary sweetness in to the mid. Hints of port, dates and rich toffee prevail and lead to a robust finish that provides a lightly toasted, sweet and caramelized aftertaste on the rear. Initially we were a little put off by the intense artificial sweetness but as it warmed it developed a more complex and robust oak and fortified wine flavour. We’ve only laid this down for a year and even now we’re thinking we popped it a bit too prematurely. If you still have one unopened our advice is to leave it and return in another year. Another twelve months will surely reward it.
Aaaah murrays. Where do we start. We have a fond appreciation of this brewery. We bought this bad boy after Kane’s wedding in February 2015 and we have been aging it until now. This brew has been oak aged in red wine staves. It’s 10% alc vol and we are salivating at the prospect of murdering it.
After wrestling with the wax coated covering, we finally popped the cap and the olfactory was on alert. We get oak, we get resin hops, we get stewed fruits, and toffee malts. We can tell this has been aged for some time. Poured into a pint, there was a big bubbly head that faded quite quickly leaving a dark amber looking beer with some carbonation bubbling up. You can smell this beer sitting on the table! Can get the stonefruit elements of peach and/or apricot now in the glass. First sip is huge. This is a full bodied barley wine. You almost chew it its that heavy. There is a balance of astringent alcohol and bitterness from the hops used, with a lingering stonefruit flavour and bitterness sitting on the backplate that seems to coat the mouth now. Moderate carbonation in the mouth. We get that mild sourness that red wine can yield upon imbibing. We love the fact that half way through the glass, the smoothness for 10% alc vol is really impressive. Some beers the imbalance shows up majorly but not here. As the beer warms, you get more sweet stewed fruits, and really nice peach and apricot aromas with a big swill of the glass.. The oak is well consumed by the hops and toffee malt backbone. There is a mild spiciness now clinging to the uvula. So rich, so tasty, so complex. This is a heavy beer and not for the faint hearted. We have a serious head buzz by the end of the pint. Like a good wine, it gets better by the end. Craft beer lovers will really savour this. This is almost a 10/10.
“A West Coast style barley wine. A huge malt profile and a very aggressive dose of premium domestic hops give Old Numbskull a tantalizing complexity, from the aroma to the aftertaste. Aroma starts with toasty, caramel notes and a pleasant hop character. Colour is deep amber, with tan head and impressive ‘Brussels Lace’ that clings to the sides of the glass.”
Served from a 750ml bottle in to a beer tulip. The somewhat rusty bronze appearance is capped off by a foamy three finger head that casually recedes, settling to a thin overlay with a tonne of spotty lace being shed. This here certainly has the hallmarks of an American barley wine. As our glass sits idle we get intermittent wafts of resiny, piney hops teasing the olfactory’s. Our first big whiff uncovers a plethora of caramelized malts, toffee, dates, fig, cocoa, molasses, hints of vanilla, nuts and ground nutmeg. Absolutely divine! Kind of reminds us of a rich, alcoholic, liquid sticky date pudding in a glass. Magnificent aroma we just can’t get enough of it. Once we get past the brilliant nose the next thing to indulge in is the amazingly smooth texture in the mouth. Nice and full with a developing warmth from the 11%ABV. Highly palatable for a beer of its size. The palate opens with a light toasted malt character that’s balanced by a hint of Cointreau, sweet, dark fruits and a good warming from the ABV in the background. A rich toffee sweetness binds the mid as the alcohol burn crescendos, leading on to a considerably dry, somewhat warm and slightly spicy finish. Excellent length on the rear too, very well drawn out. Well, well, well! Have we just discovered our best barley wine? Considering the complexity, the drink-ability of this brew is simply genius. It’s 11%! One could go postal on this and hey, who could blame them? Friends, if you’re interested in this style then don’t even think twice this is a magnificent drop.