Jolly Abbot Barley Wine
Hermit Thrush Brewery

I know people found this beer odd or not a perfect representation of the style, but nevertheless I enjoyed it. Definitely unique with its combination of BW and sour, but it works, at least for me.

Canned 3/9/22. “Joyous asbess” stamped on the side of the can

Here’s the only other big beer I got from my Hermit Thrush haul, which is a damn shame because I had Rowdy Monk last week, their massive sour Quad, and it was my favorite beer from them by far. This one sounds like it’ll be fun in the same kind of way, as you don’t really see sour Barleywines much. Let’s crack it open and find out what it’s all about

Pours a cloudy deep brown with a finger of soapy light beige head that quickly fades to a thin ring and leaves no lacing

Well there isn’t much suggestion of Barleywine in the nose so that’s rather disappointing, but I still like it for what it is. I’m picking up on aromas of black cherry, red wine vinegar, brown sugar, sharp oak, lemon zest, raisin, and light leather

There’s more of a sweet maltiness present in taste, but not all that much. On the front end of the sip I’m tasting cherry pit, molasses, brown sugar, red wine vinegar, sharp oak, light caramel, lemon zest, and wet hay. The swallow brings notes of black cherry, brown siagr, creme brûlée, vanilla bean, smooth oak, red wine vinegar, raisin, wet hay, leather, and light tobacco

A medium body pairs with gentle tingling carbonation, resulting in a smooth beer. Finishes a tad sticky but dries out quickly and drinks below its abv

I’m a bit conflicted because this one is pretty good, but as many others have pointed out it’s hardly a Barleywine. Oh well

Muddled reddish-brown with a thin white collar.

Like a Flanders red with cherry and vinegar qualities, and maybe even a hint of blue cheese, this is an abortion they should have never released to the public.

Barleywine? Strong ale? Stahp.

Funky fresh. Refreshing punch in the tongue. Surprisingly light and refreshing feeling despite the ABV.

 

 

Sour Barleywine is half right. Sour? Yes. Barleywine? Not in any way.

This is well crafted wild ale for sure. Dry and acidic with luscious berry notes and a remarkably well disguised ABV. Unique and worth trying.

 

 

 

I received this as an extra in a trade for some other Vermont beers, so I was quite intrigued. The can touts their wild-harvested yeast, so I'm expecting some tart and sour notes, and this delivers. Unfortunately, I've had some other brett barleywines in the past that I didn't particularly care for, and I think this one gets colored the same way.

It pours a dark amber with an audibly fizzing head, more like a soda. The nose is somewhat like an American barleywine, but with the addition of sangria, green apples, and other lightly tart fruit. The palate is more clearly under the influence of souring yeast, with a bright tartness that complements the bitter hop character but detracts from other traditional barleywine notes. This could be great if it's what you're in the mood for, but it's only going to appeal to a very small niche of craft beer fans who also have a favorite apple cider vinegar in the pantry.

After reading the front page article on these guys, figured I crack this can I've been sitting on for the past couple of years.
Pours an absolutely stunning, clear, dark ruby. Thin ring of head, a little bit of streaky lace.
Smells tart! A bit of toffee, caramel, and a hint of chocolate.
Lots of caramel. A bit of toasted pastry breadiness. Hint of chocolate. Tartness comes in at the end, but overall very smooth. Alcohol peaks through.
A little sticky, but not as heavy as I would have thought given the ABV.
Pretty cool. Nice to try something different

Color is deep reddish-brown with little head.
Smell is a nice mix of caramel and a hint of something sour. As it warms a also get a chocolate smell. My first taste was a little unexpected and very welcome. Taste is a little barley-wine and a lot of barrel aged sour.
Taste is sweet up front with caramel and a hint of chocolate with a huge tart finish that has some sort of barrel, possibly a cab or Merlot barrel.
Feel is a little thicker and heavier than a barrel aged dark sour, with low carbonation and a very dry finish.
Overall I am really enjoying this beer.

This was poured into a chalice. The appearance was a dark burnt amber color with a thin white foamy cap of a head. No lacing. The smell had some of the normal qualities of an American Barleywine hiding underneath big dry sour woody notes of HT’s yeast. The flavor rests upon the balance of the woody dryness. From the sweet to the sour to the tart with a kick of lemon. All blends into the aftertaste and complements nicely on the finish. On the palate, this one sat about a medium on the body. Sour boozinesss feels create a sipping quality. Carbonation feels fine. Overall, yes, I can see it as an American Barleywine with HT’s creativity of making it sour. Quite interesting, perhaps again.

 

This one is for the sour fans, not the typical barleywine fans. This is a sour first, barleywine second.

Poured from a 16-oz can, a cloudy dark reddish brown. Light effervescence, medium head fades fast.

Smells of citrus and unripe strawberries.

Taste, sour hits right up front and then again at the beginning of the finish. Sour cherries, citrus and a touch of pepper. Finish is quite dry, such that you will taste it on and under the tongue. Light champagne like bubbles tickle the tongue.

Overall an excellent heavy sour. The alcohol is well hidden and if you like dry sours this one is dangerously easy to drink.

Vigorous pour yields an inch and a half head with a reddish brown body,
Nose of oak and dark fruit and a bit of grapefruit..
Taste of sour grapefruit and ... currants?
Feels like a barleywine. ;)
Overall, I would never call this a barleywine.

 

Incredibly sour. This has none of the flavours you expect from a barley wine. Malt is minimal. Dried the mouth hugely. For 13% the alcohol is well-hidden, but it is obviously strong. Some herbal finish. Pretty odd- not well described and not very enjoyable.

A sour Barley Wine just doesn't cut it