Question on Barley Wine

Discussion in 'Cellaring / Aging Beer' started by Stwinchy, May 29, 2013.

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  1. Stwinchy

    Stwinchy Initiate (0) Dec 9, 2012 Colorado

    So, I'm asking for some advice from more seasoned members. I've had a few barley wines in the past, but it's the beer style I am least familiar with. By some good fortune I ended up with two bottles of Bristol's Old No. 23 that's a 1999 vintage. From what I see in reviews it seems this is a quite decent barley wine. But, as barley wine gets better with age I thought I might have something special. Does 14 years make this stuff special? Should I save it for a special occasion or give in to my urge to bust it open?
     
    #1 Stwinchy, May 29, 2013
  2. Orca

    Orca Grand Pooh-Bah (4,710) Sep 18, 2010 Washington
    Pooh-Bah Trader

    You have two bottles. Drink one now and save one for later.
     
    #2 Orca, May 29, 2013
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  3. MickJ0nes

    MickJ0nes Initiate (0) Dec 10, 2012 Pennsylvania

    Buy few highly rated fresh english barley wines and pop them all to compare. If it blows them away save the other for another 10 years.
     
    #3 MickJ0nes, May 29, 2013
  4. DmouthCaliBrewz

    DmouthCaliBrewz Initiate (0) Mar 29, 2013 New Hampshire
    Trader

    Don't get your hopes up, that's #1. Unless all the stars aligned, there's a large chance it went bad, at least that's my experience with most beers more than ~8 years old. At that age, they are just too damn fickle.

    Also, the best part about not getting your hopes up is when it turns out awesome and blows you away
     
    #4 DmouthCaliBrewz, May 29, 2013
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  5. davey101

    davey101 Pooh-Bah (2,360) Apr 14, 2009 Connecticut
    Pooh-Bah

    Hope you learn to appreciate oxidation.
     
    #5 davey101, May 29, 2013
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  6. Stwinchy

    Stwinchy Initiate (0) Dec 9, 2012 Colorado

    I did end up trying one. Thankfully it had not gone bad or skunky, but it was sort of flat with a strong sherry/whiskey flavor and the burst of malt I was hoping seems to have been lost to the years. So as Davey 101 stated, I think the 14 years allowed too much oxidation. Kind of a bummer, if it had been younger I think the sherry/whiskey would have paired nicely with the presumed malt body. Oh well, not good, not bad.
     
    #6 Stwinchy, May 29, 2013
  7. TheBeerDad

    TheBeerDad Initiate (0) Sep 6, 2012 Michigan

    The last barley wine I had with substantial age was batch 6000 from bells and it was 10 years. I personally thought it was too much time and would suggest you crack one now, but that's just me.
     
    #7 TheBeerDad, May 29, 2013
  8. Bitterbill

    Bitterbill Grand High Pooh-Bah (7,036) Sep 14, 2002 Wyoming
    BA4LYFE Society Pooh-Bah

    No chance of a barleywine getting skunky.:rolling_eyes:
    I've found oxidation on the up and carbonation going down hill in long aged barleywines but to tell you the truth, I don't mind either that much...that's just me, though.
     
    #8 Bitterbill, May 30, 2013
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