Looking for the next Thomas Hardy's

J.W. Lees Vintage Harvest is in the neighborhood.

 

J.W. Lees would be my first choice, too, followed by Birrifico Le Baladin Xyauyu. Sadly, there aren't too many non-BA English Barleywines that come close, IMO.

 

The writer, right?

 

To call Thomas Hardy a barleywine is a bit of a misnomer here, primarily because your average barleywine can't hold up after 20+ years to the level that a Thomas Hardy can. Flavor profile is distinct as well. No one would confuse 10 year old Sucaba with 10 year old Thomas Hardy.

 

Samichlaus.

 

Had the opportunity in 2006 to do ( an expensive ) vertical tasting with 16 different years of the TH. Oldest was 1968. Awesome.

 

This.sounds.awesome.

 

Have you tried each of those at 10? If so love to hear your notes

 

I've had Thomas Hardy at 10, but Sucaba hasn't been around that long. But from what I understand Sucaba tends to fall off after just a few years. I will say that the closest approximation of 2004 Thomas Hardy, in March 2014, was 2013 Sam Adams Utopia. Lots of maple-type and fine liquor type flavors more than anything else. Tasting notes on the much older vintages (early 90s) seem to indicate that the flavors more closely resemble port, sherry and cognac than of anything else. I've purchased a 93 for my brother's 21st birthday next month, when I eventually split it with him (or after I acquire the 1992 for my own birth year) I will surely review it and make public my own tasting notes.

 

The older ones were all like a thick dark rich malty bourbon or port, really blended well with some of the different Scotch bottles we had with it. Not a cigar smoker, but for sure all the oldest ones were made for it. Not much else to say, sorry I just don't have the right words to describe beers of this class, other than it was an epic night. Small bottle after small bottle with impossibly quaint labels appeared, and 2 oz pours. I took home an 80/81 at $35, who knows what they go for these days.

 

Comparing Thomas Hardys to Sucaba is an apples-to-cheeseburgers comparison.

Barleywines are about brewing; Bourbon Barrel Aged beers are about blending.

 

I have about 4 2007 vintage TH ales aging. I've been waiting to do a decade age tasting of each one.

 

Agree. Let's try to keep barrel aged beers out of this discussion for once.

 

http://www.thomashardysale.com/wordpress/famous-quotes-about-thomas-hardys-ale/

 

I'm still sitting on some 2008 Hardy, but I've been drinking it for over a decade and have had it at over 10 years. Not only do I not not mind the oxidation, but I really think it adds to the flavor. Along with the bottle conditioning, of course, which is the linchpin of Hardy Ale. I can't say that about many other cellarable beers (e.g., Imperial stouts).

That "oldness"--and the idea that you really are drinking something *vintage*--is what sets Hardy Ale apart. It's like having a beer from another time.

 

There have been plans to revive Hardy Ale for a while. I wish them the best, but I'm not terribly optimistic.

 

Found a review

"1968
The first vintage ever of Thomas Hardy’s is a kind of Holy Grail. Idealized and highly sought after. Those who have had the good fortune to taste it report, with understandable emotion, notes of crème brûlée, an articulated fruity flavour ranging from nuances of apples, apricots and currants, the vinous finish hint reminiscent of a good quality Port. The first sip is able to amaze with its silkiness, as well as with the warm notes of toffee, apricot liqueur and, again, Porto. A beer yet elegant, complex but balanced and able to ensure a truly memorable taste experience."

Yeah, what he said,...