BA Barleywines without a non-BA version

This actually happens quite often in other styles that are barrel aged. For instance, some have speculated that the base beer for Founders KBS is FBS, to the point where Founders announced it's not. I heard that Founders had the base stout for KBS on tap once, and it wasn't loved. I believe that in many instances, the base beer is engineered to work well with barrel aging, and may not taste good on its own. Personally, I'm not a barelywine fan, so barrel aging improves it vastly, and I'm not interested in the base beer.

 

I've noticed this, too. Barleywines have slowly disappeared in recent years. On the rare occasion somebody makes one, it's barrel aged. Then again, it's not all that surprising. Imperial stouts are often on the same route.

 

Kane brews a BA Barleywine Object Permenace. They also brew Vengeful Heart which is a non BA Barleywine and is a completely different beer.

 

Its because most of them are brewed from the beginning with the intention of going into oak, and by recipe are different than similar beers not planned for barrel aging.

 

Perennial has Vermilion and BA Vermilion. Never got to try the BA version. I bet it’s grrrrreat!

 

I think Lagunitas still does their Gnarleywine each year. But agree, the field seems to have thinned.

Or, look at The Bruery, which has rebranded all their barleywine as "Imperial Brown" reportedly because the term barleywine is too intimidating to a lot of causal buyers. Perhaps there are more barleywines hiding out there in sheep's clothing.

 

I'm a little worn out on BBA anything. Been liking lower abv beers that don't drink like aunt Jemima syrup. I'll get back to the thick stuff this fall/winter.

 

What about AleSmith Old Numbskull or Bell’s Third Coast Old Ale? Three Floyd’s Behemoth has always been a personal favorite.

 

It certainly feels like bourbon (or insert other spirit) has become the new norm for barley wines. It’s too bad. Stating my dumb opinion as fact alert: Bourbon is the worst thing to happen to barley wine.

 

I wish more breweries would brew Imperial Stouts without added flavors.

 

NC Old Stock Ale is pretty readily available as is the BA’d version.
And although a BA’d version of DFH Olde School doesn’t exist in bottles, it’s pretty easy to track down when it’s released and when it’s been properly cellared for a few years, I’d argue that it’s as good if not better than many other BWs that are BA’d.

 

Last year Epic released a non-BA version and a BA version...I believe they release both every year...should be next month

 

Agree totally. I actually feel that way about 99% of beer and bourbon though :O
The only barrel I've like a Barleywine in was a sherry barrel (JW Lees, I believe).

 

Got an out of the box idea for you - perhaps consider brewing your own. All us home brewers started brewing for a reason. I started for a number of reasons, but the final straw came when I got sick of hunting for hard to get beers I wanted to try.

Althought I wouldn't recommend brewing a barleywine (BW) out of the gate, you will with honing your skill be able to.

I did a BW this year on my birthday, special brew for turning 40. What is great about the hobby, you get to make it your way and refine the recipe until it is beauty in a bottle! For my BW, I only mashed the base malt, all Maris Otter, which is absolutely an amazing barley, the best in my mind. Then I cold steeped the specialty grains, which just like coffee steeping coffee, limits tannins and makes for incredible smooth flavor. Packaging in about a month and tasting already, it is nothing short of mind-blowing.

 

I heard that except it was Goose Island and the base stout for Bourbon County Brand Stout.

 

+ Red Wine BA Vengeful Heart



Some others:

• FFF Behemoth
  
• FFF BA Behemoth
  
• Jackie O's Brick Kiln
  
• Jackie O's BA Brick Kiln
  
• East End Gratitude
  
• East End BA Gratitude