Limitations
Private Press Brewing

Pouring into my trusty snifter at cellar temperature. The beer pours a rich mahogany color and even after a slightly aggressive center pour, only fizzy beige surface covering foams up. This bubbling immediately fades to a thin edge layer.
Aroma is lots of toffee and brown sugar mixing with a good dose of bourbon.
No hops on the nose and its not terribly boozy either.
First sip reveals a medium to thicker body and definitely a bit of syrupy texture. Very sticky on my lips after each time I raise my glass. Carbonation is basically still, which helps explain the lack of much head on the pour. Although that edge layer is still there and while thin, it is dense.
Flavor is similar to the nose advertising with toffee and brown sugar, some bourbon and hints of sweet bready note too. no hops, not boozy , flavor or warmth. Very smooth easy drinker that is sweet, but not cloying or candylike.
Very glad to have tried this one and will continue enjoying it after finishing typing here.

2022 vintage; consumed on 8/15/2023

Pours an oily, deep chestnut-brown body capped with a finger and a half of richly sudsy, dingy beige foam; decent head retention leaves a sparse, inconsistent layer of cap, slim, frothy collar, and a limited few strands of webby lacing holding tentatively to the walls of the glass.

Aromas of brown toast and a warm honey drizzle meet a touch of baked fig as shreds of caramel apple crumble linger through burnt sugar and fresh toffee over time.

Taste offers a caramel reduction with a cocoa edge upfront, steadily phasing to baked toffee and a tinge of smoke over the mid-palate as lingering honey glazes a healthy barrel char over the back end and a returning burst of decadent caramel fades past the swallow.

Mouthfeel brings a medium body and a soft spritz of moderate-low carbonation, dispersing a slickness veering perfectly shy of syrupy as a slight char lingers past the mid-palate and a building warmth aids a subtle dryness through the finish.

Rich caramels embrace a deft honey undercurrent, amplifying a layered sweetness ultimately encompassed in prominent blended barrel presentation.

Poured from a bottle at fridge temp. Pours a very dark brown with almost zero head. The nose is great, although a little subdued. Getting toffee, vanilla, bourbon, plums, raisins, honey.

The taste is super smooth. I was honestly expected something cloying with honey being added to the brew. Not even close. This is pretty mellow on the taste as well, with very little indication of higher ABV. Crazy. Getting honey, caramel, molasses, french toast, brown sugar, and pears. Lovely beer!

Appearance - From the bottle, the beer was dark brown with bubbles creeping up the sides of the glass.

Smell -The nose gave the impression that this would be a sweet barleywine. The malts were paralleled by honey.

Taste - This was a big barleywine. The beer had a big malty profile with notes of raisins and fruit leather. For some reason the barrel qualities brought to mind cognac. It was sweet, but never cloying even at the finish.

Mouthfeel - The body was slick with sweetness and low carbonation.

Overall - This was some elite work.

A: There is a discretion to the monastery windows, which come with temperate intervals, while the retention gradually fades. Antecedently, a chamomile toned collar that’s < ½ in. in output, before cutting to the < ½ cm. The brim has an intermediary shade, between an ash white and ash brown, which fights to depict a residual cling throughout the modules. Accordingly, this comes with a retainment that’s subjected to a quick minute rupture, while agitation is gently applied. Beneath, a body that transmits a Common Hill Myna sidebar, which nicely interweaves, as the main frame tones a Great Mormon front. The ounces left to the decant have an enhanced transmission, by the outsourced radiances, where the innerwebs paint a Meidebenne elegance

S: Layered malt concentrations with hop mitigations, while the barrel elements mount up. The inaugurating notes favor figs & prunes thru a compote, as chocolate tops Medjool dates. Moreover, a connection to Toms Lakrids, while red fruits spread out on the caramel insinuations. There is a wooded hop effect to the breaded mechanisms, which benefit the emerging oak lactones, as the additive emerges upon air circulation. That being a consideration to honey, which takes on a Pain d'épices form, when cultivating an intertwined complexity to the Munich malts. Subsequently, a cask facet that continues the pursuit on a more defined status, which touches on the phenolic aldehydes, by way of vanillin. This phase is cautious on the guaiacol spices, while lightly pitching furfurals over charred nuts, as leathery tannins aggregate. In progression, a decanted to ester refinement on Oloroso sherry, when attributing buckskin under tobacco, amid black treacle coats. The echoes deliver on antique grain leather, while weathering plums to prunes, as conflagrations succeed

T: Ester subcurrents to the complex polymers that define the barrels, as roasted grains employ. An output that notates dark molasses chips with fig newtons, while cherry cordials loiter above sorghum. Meanwhile, pressing sections on red fruits, as applied to jam, for resembling Frankfurter Kranz. There is a heated – background – constitute to the colophony hop effects, which acts as a Munich malt stabilizer. Coupled with, an awakening barrel coyness that lends hemicelluloses over leather, as aeriation softly speaks to ethyl acetates. With this in mind, the advances address the hours, by a sherry likeness, with a mitigative warmth to the malt webbings. Sequentially, a chord on Trichocolate Terrine with prune additions, as Crème caramel accompanies, while burnt tarmac meanders near phenolic eugenols. In turn, dryness attunes cognac, which draws on tamped – burned – ash + sandalwood. Additionally, the saccharifications ease in steps, when being weathered against honey, as a refined cask element imposes

M: An ethanol awareness with bitter & piney assists that temper cloyingness. The production is cleverly slick to the smooth surface, which has fermentable modesties over the ebullitions. In addition, an extension through time that’s kind on the erosions, when approaching the dry – attenuated - acts

O: The blend champions Munich malts, while coordinating the honey embellishments with cask habituations. A process that utilizes a whirlpool hop addition, which softly transpires the oils to aroma, as a light bitterness roams. Accordingly, this is a calculated endeavor that’s savvy in the representations, given a prospering grain bill, for munichwine pursuits

Thanks, Chris, Cassidy.

The nose is just fantastic, soft, creamy with rich, doughy, melanoidin-rich Munich malt character, fruity, moderate caramel, toffee and warming barrel character. Vanilla and bourbon, with the honey coming through as it warms up. The palate opens moderately sweet with caramel, toffee and loads of rich Munich malt character. Sweet with soft oak, bourbon, vanilla, honey. Medium-full in body, softly carbonated. Excellent.

 

Look - super dark brown with fantastic rimming
Smell - caramel malt vanilla
Taste - caramel malt barrel
Feel - full body creamy light carb
Overall - a little blander than I expected but still good

This pours a dark-ish brown color, with a small head, and a little bit of lacing.

This one smells like rich dark amber honey, brown sugar, chocolate, pumpernickel, oak, bourbon, and maple.

This is probably a little bit better than their first Munichwine, as the honey rounds out the dryness pretty well. There’s honey and maple flavors for sure, but it’s not too sweet, with lots of oak, and a dark nutty breadiness, almost like pumpernickel, with some light chocolate and a bit of caramel.

This is medium bodied, with not too much booziness, and a good drinkability.

I do find this new style interesting, if a little bit harder to wrap my mind around than a standard barleywine.