Barley Wine 2013 - Helltown Brewing
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Ratings: 18 | Reviews: 5 | Display Reviews Only:
Reviews by Stinkypuss:
4.29/5 rDev +21.2%
Pours a deep copper color with a white head and lace. Aroma of toffee, raisin French toast, sweet bread and light fruit. Rum raisin also factors in.
In the taste, toffee, marshmallow, vanilla and light iced tea like hop notes. There is a kiss of alcohol. Has some wood and slight vinous notes. A sweet, smooth, treat of a barleywine. Truly delicious.
The feel melts in your mouth as it is smooth and remarkably light to medium bodied. Overall this was a very good cask ale, and certainly the best cask-conditioned barleywine I've had to date. Fantastic!
05-03-2014 02:38:23 | More by Stinkypuss
More User Reviews:
4.35/5 rDev +22.9%
I had this as Piper's Pub on cask during Pittsburgh Craft Beer Week
It had a pretty deep brown color with an off-white head and very tiny bubbles. The smell was slightly muted malted chocolate. A drinking companion compared it to a tootsie roll. It was exceptionally easy to drink and had the creamiest mouthfeel I've ever experienced. All in all, it was a very easy drinking barleywine that I could have had several of in a sitting while marveling over how creamy it was. It is bottled now so I have to seek it out. I would put this in the same class as Gratitude and that's saying something.
05-09-2014 01:48:18 | More by PSU_Mike
3.6/5 rDev +1.7%
Helltown English-style Barleywine (Aged on Oak and Maple) 2013 Vintage
22 oz. brown glass bottle, no apparent freshness dating other than the year.
$8.49 @ Whole Foods, Plymouth Meeting, PA
Poured at 45˚F into an Imperial "nonic" pint glass without markings.
Appearance: Cloudy russet brown body beneath a massive head of frothy, yellow-tinged off-white foam. It took me a few pours, each time letting the head die down before pouring again, until I got to a decent finger and a half cap. Despite the massive head at first, it dropped fairly readily to an 1/8" surface covering cap. Lacing was minimal in a "beer clean" glass.
Smell: Caramelish malt, yeast, fruit (red apple, sweet pear, some sweet berry), some maple, spiciness from alcohol. Yeast, as in yeast itself and not yeasty characteristics should always be limited and I see that as a flaw. There's basically too much yeast in the bottle.
Taste: Yeasty, but without the harshness that sometimes comes with yeast - I should probably have let this beer rest in the fridge for a week or two to let the yeast settle. Beyond that, it's nicely caramelish falling somewhere midway between a soft and sweet golden caramel and a darker brown caramel that's headed towards notes of burnt sugar. It's straightforward caramel with a bit of gently subtly toasty breadiness, and there are no extraneous notes of chocolate or anything like that, which I feel is the perfect base if you want to add maple, otherwise it might get lost. And it's there, not leaping forward, but also not needing to be found. The oak comes through as well, but unfortunately the alcohol is a bit more present and kind of overtakes it. It's a slight bit harsh and kind of gives you a slap. Both, however, lead to dryness in the finish, which is needed as it's a slight touch sweet upfront. Two more points: some nice floral hops appear along with the malt, nicely threaded through, and then become even more apparent in the finish (or is that just the alcohol talking?); but unfortunately, and surprisingly, it's slightly oxidized which makes it seem almost as if it were made with malt extract. Or perhaps the yeastiness is giving me that impression of a homebrew-like character.
Mouthfeel: It initially foams in the mouth. Given that I've poured it at close to cellar temperature (as an English-syle barleywine probably should be) and it foamed up so much at first I think this may become a problematic beer in the future. I would not suggest aging it as it may explode, or at least will become even more carbonated. As it is, it's a bit distracting, and technically out of style. As it warms, however, it softens a bit and becomes more pleasant with a bit of creaminess. Unfortunately by that point the beers has warmed a bit. Given that, I'd suggest that if your first pour gives you quite a bit of foam, you should then pour the rest into a pitcher to de-gas it and proceed once the head has died back. Beyond carbonation issues, the alcohol adds a slickness to the mouthfeel; whether that's good or bad is up to personal tastes.
Overall: I love the way that the maple gently comes through amidst the caramel, and that the oak backs it up. I'm going to have to try another bottle of this and let it sit to see if the yeast sediments out, and if perhaps this was just one of the last bottles from the run that got a little too much yeast in it. It has potential, and I hope it proves me right in the end.
07-26-2014 22:21:52 | More by NeroFiddled
3.73/5 rDev +5.4%
Glad I was able to pick this up after passing on trekking way out to Mt. Pleasant to pick some up.
Was this aged on maple syrup or maple wood? Because it sure seems like there is maple syrup going on here. Dark color to it. Massive tan-ish head. Minimal nose; kind of a sweet thing going on. Flavor is okay. Sweet shows mostly. Mild hop spices. A lot of maple influence, it seems. An okay barleywine. More sweet than I would have expected. I may go get another bottle to age for a bit to see what happens. But as it is, a decent drinker.
Not sure that this really fits the barleywine parameters for me.
06-15-2014 04:19:44 | More by RblWthACoz
3.59/5 rDev +1.4%
A-brown color with a decent light tan head and little lacing
S-toffee, caramel malt, hint of chocolate, dark fruit, hint of spice
T-caramel malt, toffee, raisins, figs, light chocolate, hint of wood
F-medium body with light carbonation, smooth
O-average Barleywine, although a not unpleasant sipper
07-11-2014 21:37:40 | More by MDDMD
Barley Wine 2013 from Helltown Brewing
82 out of 100 based on 18 ratings.