Barleywine Appreciation Thread (2022)

I’ve used the ~25 year old CAMRA published homebrew book (Wheeler/Protz) for years to make traditional cask ales. While I’ve never brewed the Belhaven 90 Shilling recipe from this resource (aka Wee Heavy.. aka Scottish Ale) - it does call for small amounts of black malt. Perhaps this is simply a substitute for brewers coloring which wasn’t available to home brewers back in the 80s/90s?

 

The first taste is obviously boozy and cloying, but it really wasn't. It actually turned out to be a pretty good beer.

 

I haven't mentioned them because I haven't had any. It took me a long time to find a trader who wasn't a stickler about "trade value" on those cans. Very much looking forward to trying some of Revolution's work.

 

I will give you very specific suggestions, but based on vertical tastings I've seen from others not everyone would agree with them. For me, these would be a must:

1) Add a newly released 2022 Bigfoot and conduct the tasting sooner rather than later. You might be tempted to add a 2020 or '21 to keep your age gaps even, but definitely go with a fresh '22 for contrast. Don't add any other "vintages" after that… 4 is enough.
2) If you add the 2022, limit the amount of people in the tasting to 3 tops (but 2 is even better). In my opinion, tastings should involve a decent serving size of each beer... even for barley wines. There's little point in doing this and giving people a 2-3oz pour of each beer.
3) Do the tasting blind. I don't understand why this isn't more common. It's an ideal circumstance for a blind tasting... and certainly a more rewarding way of doing a vertical.
4) Post your results on BA. (But that's really just a request)

 

That's the only Harvest variant that I'm happy to buy, but it's clearly not something I'd prefer more than regular Harvest Ale. I enjoy it and some really like it but that beer inspires a lot of hate as well.

That's the first time I'm seeing that variety of "Demon." I wonder if it's a lager.

 

Jeff quotes your work, so I was surprised when I read his writing on that. If you look at just strong ale rather than ale brewing in general, did Scottish brewers tend to favor lower attenuation for their strong ales compared to English brewers?

 

I only reviewed the history sections. I commented, but had no part in the final decisions.

Pretty sure that I told Gordon how much I hated the term Wee Heavy.

 

Here you have the problem with strong beers which had a secondary fermentation. Brewing records don't give you a true FG. Just the racking gravity. With many Scottish beers, it's even worse as the last gravity they list is the cleansing gravity, which is even higher.

Hang on, need to consult a spreadsheet. Mostly around 70% apparent, some over 80%.

 

I like the big brash hops and booze that the American style brings,it's one of the styles that got me hooked to craft beer.

 

It’s the bestest most deliciousest drink in the world!

 

Fantastic story! Everyone needs one of those “lived to tell” raucous days.

 

My first barleywine was Old Guardian, or Cortex Wrecker as a fellow sot described it. This was before I was introduced to the lovely concept of cellaring beer and Stone *really* has to bring it back.

 

Store around me has a bunch on the shelf. Spending is under scrutiny this month…time for carpet.

 

Excellent protocol!

 

I thought the last offering was a bit too subdued, but I bought six to age and prove myself wrong. The one from the previous round was fantastic, as I recall.

 

New York Beer Project made Thee Barleywine, aged in Jim Beam barrels that was killer. Thin Man just released one aged in Four Roses barrels which is mellow and tasty. I scored some Mortalis BA Bacchus that was also aged in Four Roses…also delicious. Popped ADWTD TO for my 30th wedding anniversary that was stupendous, even the wife liked it. I need to that recipe from NYBP if they’re really never going to make it again. Barley
Wine Is Life!

 

Bear Temper…yes, that one is great. GI BCBBW was phenomenal…yes yes yes!