Barleywine Appreciation Thread (2022)

I just posted about Duck-Rabbit Barleywine in the NBW thread:

Time for some spring cleaning

In 2018 I purchased a few bottles of Duck-Rabbit Barleywine Ale for a friend and even though the Barleywine beer style is not a favorite of mine I figured: what the heck, get a bottle for yourself.

On the bottle label is an ‘interesting’ graphic (which you can see in the photo below) of a rabbit on the right side and a duck on the left side wearing a fancy hat. How the heck did the owners of this brewery come up with a name of “Duck-Rabbit”? From the brewery’s website:

“Some History

Paul Philippon was happily pursuing a career teaching philosophy when the siren song of brewing beer, his hobby since 1987, could no longer be ignored. He went to work for a succession of three breweries until he felt his experience was sufficient to try to open a brewery himself. The Duck-Rabbit Craft Brewery was born! Duck-Rabbit sold its first beer in August of 2004 and has been growing steadily ever since.

What’s Up With That Logo?

Years ago, before he became a professional brewer, Paul made his living teaching university philosophy. A version of the duck-rabbit diagram, which looks like a duck or a rabbit, depending on the viewer’s perspective, appeared in a philosophy book Paul admires (Philosophical Investigations by Ludwig Wittgenstein). He liked the idea of using a logo with ties to his former life.”

So, there you go!

I am not extremely experienced in the Barleywine beer style but from my readings is appears this beer style is well suited for aging. But as I pulled this beer from my cellar, I noticed that on the side of the beer label it lists: “Fresh Beer. For best flavor, please refrigerate and enjoy by date indicated” and the following notches are made: 2/19.

Whoops! It appears I should have paid better attention here? I did not refrigerate this beer (cellared instead) and needless to say but 4/22 is well past the indicated date of 2/19.

Why such a short best by duration for this Barleywine? Again, from the brewery with emphasis in bold by me:

“DUCK-RABBIT

BARLEYWINE

The Duck-Rabbit Barleywine is the hoppiest of all the Duck-Rabbit brews. This is a Farmville-style Barleywine, crafted the way brewers in Farmville have always done. Loads of Amarillo hops give a piney citrusy bitterness that’s supported beautifully by a toffee malt backbone. ABV: 11.0%”

Well, again I should have been more attentive here. I had no idea this beer was so hoppy.

I suppose this drinking experience will be akin to drinking an aged Sierra Nevada Bigfoot beer?

To quote Admiral David Glasgow Farragut: "Damn the torpedoes, Full speed ahead!"

Served in a tulip glass:

Appearance:

Brown with a ruby red hue. A small tan head which dissipates quickly.

Aroma:

The aroma is mostly comprised of dark dried fruit (e.g., figs, raisons, dried plums…).

Taste:

The flavor follows the nose with flavors of dark dried fruit but there is more here: some toffee, a hint of caramel, and other malty flavors. There is a low - moderate bitterness.

Mouthfeel:

Medium body with an off-dry finish.

Overall:

While I am not a big fan of the Barleywine beer style I think this beer is pretty good. The nose of the beer reminds me of a Quad. The beer is not too sweet which is a benefit for my palate/preferences.

I have no experience drinking this beer fresh but my guess is that I would enjoy this beer more while fresh; with some Amarillo hop aroma/flavor present.

Cheers!

 

Yowsa. Review coming to NBW. It will be favorable. Very.

 

Same here (Seattle). The market has no idea how much extra $ they could suck out of me if they could provide me a barleywine for every day of the year. Probably $1000 just from me. Also:

- I'm not interested in 22oz so stop trying to sell it like it's $10-15 wine. 12oz is plenty of barleywine. Remember the Old Foghorn 7oz bottles? Totally adequate.

- Barleywines are already special gems and don't need to be jazzed up with barrel-aging, vanilla, etc. Man we only get a few opportunities to have them. Get some honest ones on your shelves.

 

I get the notion that Barleywines don’t need (or deserve) barrel or adjunct treatment.
Unless it’s done in a really classy or unique way.

Consider then this killer elixir from Burns Family Artisan Ales in Denver, CO, called ‘Gallivant’.
It’s a beautiful Gin Barrel Aged English Barleywine, 2021 vintage, 14.5% ABV.

I think I could have let it rest for a couple more months because it poured a bit hot.
The benefit of the gin barrel is that we have a big BW where the inherent sweetness is cut and the resulting brew drinks differently than any regular BW I have had. Almost to the point that my first impression is as an ‘Old Ale’ base, rather than a BW. In a really good way.

Love me some barleywine and this one, obtained by a lottery last year, is completely wonderful and unique. It deserves a mention in this thread.

 

Vanilla is pretty much the toughest adjunct to use, imo. It can come off fake, like there is too much or not enough. And Vanilla can fade quick, so you’re fighting having it be correct and ready to drink, but also…having it be ready in 3mo? 6mo? 1 year? It’s tough.

Most “bad” vanilla beers come in at one of the two ends of the spectrum (both IMO and based on what I feel like I always read): Either too much, or not nearly enough.

This does get into the debate about expectations and what does it mean for it to be a Vanilla beer. Since more are familiar with stouts, it’s the east one to use. Is it a Vanilla stout - or a stout with Vanilla? To me a vanilla stout means that it will still have all those stout characters, but Vanilla WILL be prominent. I’m not saying pastry, I just mean it will be obvious and present and you’d never have to guess if it has Vanilla or what the intention was. Conversely, to me a stout made with Vanilla is going for the hint of Vanilla. It wants you to be able to taste it, but it is really only meant to be a small thread of what that beer is about. Anyone can dislike a finished product all they want, but I think it’s important to ask which one of those the beer is supposed to be before rating it accordingly.

In the case of Intrepid Orchid, I don’t know this but I certainly assume it would be more of the former (but with a heavy hand). Sounds like your review supports that.

 

Cool! But...soccer has quarters??

 

Did that guy that came to flex his Anchorage box ever post himself drinking any of them or did he just come to flex? Asking for a friend

 

But then what's the point of it existing

CellularPhoneAry has no point, delete it. Saving beer is dumb

He promised me hed drink one!

 

Anyone remember the Barleyfest around Easter at SugarMoms in Philly with the guy who moved to Scotland to run an Inn? Good times.

 

Dual Citizen Brewing Company - mayhem & mischief American barleywine

Some serious bitterness, as well balanced as my lighting. Wife took a sip and showed me her No face. Improved as it warmed, probably in part because this most recent vintage is substantially upped in strength.

 

Got a couple of bottles of this Barleywine from Tired Hands. It’s their Bourbon Barrel Aged Barleywine “Funeralize”. Very interesting. I’m liking it the longer it sits. Virtually no carbonation or head.

 

Ha! I just noticed the “face “ in the second pic. It’s actually some “sludge “. Cheers!