Barleywine Appreciation Thread (2023)

checking in on DBVSOJ

cheers!!

 

Enjoying Pillar of Beasts from 3 Floyds courtesy of @DIM , thanks Dan!
The vanilla, nibs, dark fruits, and bourbon barrel all work harmoniously together with the barrel working nicely as the balancing agent. This is very enjoyable, rated 4.31.
Tomorrow my industry connected friend and i are volunteering at the Free The Whales festival in Charlotte, hosted by HopFly and Resident Culture. Out of the 85 beers or so that are listed there are only 3 Barleywines; 2 of them are having adjuncts. Three Floyds gives me hope for those barleywines!
Cheers!
Tom

 

East End Brewing - Gratitude

Canned 1/24/22, so almost a year and a half old. Still a nice candied hop aroma on top of semi-sweet caramel.

 

Another winner from @Resistance88 !!!

Never had before so don't know how age has affected this but for being American I will say it has aged beautifully. Caramel and brown sugar booze all throughout. Hops are gone. Would bang this again for sure!!

 

My second of four. Phenomenal. Definitely improved as it warmed, though. I drink everything at fridge temp to start

 

“Decant insanity” is definitely top notch phrasery. Too bad the drink wasn’t at that level.

 

Treehouse, “Mighty Oak” Oak aged American Barleywine!

 

I concur! This is even better!

 

This is from Nod Hill. I split it over two days. I can see why some people would love this, but I found it a huge chore to drink on day 1. I liked it better on day 2 though. I was simply thirstier.

 

Happy 4th everyone!

Terre - 2010 - Baladin



This bottle has waited long enough; sitting patiently in the cellar since 2012.

Pours like thin syrup, gem clear, dark blood-red ruby. Looking straight down through the beer it becomes dark mahogany brown as the level falls. A thick viscous sheet coats the glass after each sip, occasionally producing voluptuous legs.

The aroma is rich and full. Over ripe plumb, raisin, and dark toffee open the olfactory. Communion wine follows with light alcohol fumes. Warmth adds fresh baked pumpernickel, faint wood smoke, and brown sugar.

The flavor has a mild bitterness, easily overshadowed by non-cloying sweetness, and perhaps a touch of sourness, while a sense of cream sherry creeps into the picture. All of the aroma is represented as one’s focus drifts across the palate. Warmth transforms the fruit as it layers on mild peat and marzipan. This all builds into a long, strong finish that lingers luxuriously. Eventually umami settles in, bringing roasted morel mushroom.

The alcohol is very much present, with a light warming effect. At first the body seems dense and syrupy, but then it becomes clear that it has a medium to full body, obscured by the soft-smooth texture. It is absolutely still.

Just the in case the above is unclear, I am loving this beer. This is an example of how oxidation can be a beneficial component of some beers. The bottle has been re-corked to be finished with a celebratory meatloaf tonight.

 

Here is a bit of a history lesson. The eponymous founder of the state of Wisconsin, Archibald "Two Cows" Wisconsin, won the rights to the territory, now know as Wisconsin, in a game of Sheepshead. When Wisconsin was admitted to the United States of America, a feast was held. It became known for the large amount of bratwursts and barleywines that were consumed over a period of 48 hours. During that time, all crimes were legal. Today I commemorate that event with appropriate food and drink. The bratwursts are courtesy of Johnsonville Sausage. The Wisconsin barleywine is courtesy of @cheeseheadinMinneapolis. It is a good one.