Recently in Barleywine Category

Telegraph Obscura Aurantium

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When you live in Pennsylvania, it feels like out-of-state liquor stores are magical. I'm not going to turn this into a rant about the PCLB; suffice to say, it sucks. Then I read about places like K&L Wine Merchants in California, and my brain explodes. They appear to have an excellent selection of wine, spirits, and beer (for the uninitiated, in PA, you can't sell Wine and Spirits in the same building as Beer, unless you're a bar), and what's more, they actually commission bottlings of various spirits and beers (I can't speak to wine, but I assume it goes on there too). And we're not talking piddly bottom-shelf blended Scotch (you know, the ones that taste like gasoline) either. One of their recent releases: a 1997 Laphroaig 16 Year Old K&L Exclusive Signatory Single Barrel Cask Strength Single Malt Whisky (the other one was a 21 year old Cambus, which is also an impressive get). Some readers of Kaedrin are drooling right now.

These K&L folks know their stuff, is what I'm saying. So it makes sense that they tapped Telegraph brewing for a special K&L exclusive beer. "I really gave Brian and the guys at Telegraph free run to do whatever it was that they thought would be interesting and delicious." See? Smart people. And the result was certainly interesting. Telegraph's Rhinoceros is a barleywine brewed with a hefty dose of rye (you might call it a "rye wine"), and for this bottling, they took that base beer, added Seville orange peels, and aged the whole concoction in a bourbon barrel. It's a single barrel bottling, so only 21 cases were produced (so we'll say somewhere on the order of 250 bottles). Special thanks to Jay from the (sadly now defunct) Beer Samizdat blog for snatching this up and slinging it cross-country to my liquor-store-challenged commonwealth.

Telegraph Obscura Aurantium

Telegraph Obscura Aurantium - Insert joke about Adamantium here (Aurantium is actually the scientific name for the Seville orange). Pours a very pretty Orange hued brown color with a couple fingers of bubbly, fizzy head that nevertheless manages to stick around for a while. Smells of rich, boozy bourbon, oak, vanilla, and yes, those oranges too. Taste is all spicy rye and bourbon, Belgian yeast spiciness hits in the middle too, followed by yet more booze. Mouth feel is highly carbonated and as a result this doesn't feel as heavy as a lot of big barrel aged beers. On the other hand, there's nothing to restrain the booze either, and it hits pretty hard here. A little burn and some definite warming in the belly. Not unapproachable and I rather enjoyed it, but yeah, it's boozy. I'm usually a little leery of non-wild Belgian styles aged in bourbon barrels. The highly attenuating yeast sometimes doesn't leave enough residual sugars to stand up to the bourbon barrel treatment (like this). Fortunately, this beer clears the bar. Yes, it's very boozy, but it's got enough going on that it works well. Overall a solid, interesting, complex brew. It grew on me as I drank it, too, but maybe that's the booze talking... B+

Beer Nerd Details: 10% ABV bottled (750 ml caged and corked). Drank out of a snifter on 10/11/13. Batch No. 124.

After the interesting failure of Obscura Cacao, I'm happy to get back on the Telegraph wagon and will happily seek out more of their stuff.

Oktober Beer Club

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Tonight was Beer Club, a gathering of beer minded friends from work who get together every month at a local BYOB for libations and fun. This month, someone decided to bring beers she thought would be disgusting. And they were! We should probably discourage this practice, but on the other hand, sometimes you just need to bite the bullet and try some Cave Creek Chili Beer or, in this case, some of Rogue's recent offerings.

Oktober Beer Club

Half-blinkered thoughts on each beer are recorded below for posterity, though standard tasting disclaimers apply and I'm a moron so take it all with a grain of salt. In order of drinking (not necessarily the order in the pictar):

  • Tired Hands Jason - One of my contributions, and a great way to start the night. I'll probably talk more about this at some other time, but for now it's a very nice, juicy IPA, great hop character and that citrus fruit really comes through. Reminiscent of last year's "Vampire" beer. A-
  • Rogue Beard Beer - This beer's gimmick is that it's made using yeast that was found in their head brewer's beard. Sounds appetizing, no? Well, no, but the beer itself was nowhere near as bad as I was expecting. It felt sorta like a bland Belgian pale ale, with some light spicy yeast notes and some sweetness. So not the worst thing ever, but perhaps I set the bar too low on this one. B-
  • Jerry's Homebrew "SB" - Mystery homebrew from one member who got it from a friend of a friend, or something. Don't know what "SB" stands for, but that's all it was labeled with. But it turned out to be a pretty good beer in the style of a brown ale or soemthing like that. Not something to go crazy over, but a good homebrew. B
  • Rogue Voodoo Doughnut Chocolate, Peanut Butter & Banana Ale - I actually had no real problem with the first Voodoo Doughnut beer, but then again, it's a smoked beer and no one likes those. I don't know why they thought it was a good idea to continue this collaboration with Voodoo Doughnuts, but I guess they're actually selling this stuff. This was a pretty terrible beer. I get hints of that chocolate and peanut butter, but they feel... wrong, like they were buried in Pet Semetary or something. This is an unbalanced, sloppy mess. Not entirely undrinkable, but in no way good. D
  • Terrapin Dos Cocoas Chocolate Porter - Now this one gets the chocolate thing right, and the base porter matches really well with it. Not my favorite style ever or anything, but it works well enough. B+
  • Trappist Westvleteren 12 - Yep, it's still amazing. Certainly opened some eyes with other folks too.
  • Perennial Vermilion Winter Ale - Excellent English style barleywine, lots of caramel, toffee, and almost fruity malt notes, really nice. A little heavy, but that's what you want out of this sort of thing. The sort of beer that makes me want to put on a smoking jacket, sit by a fire next to my bearskin rug on a cold night, making haughty rich person noises. Another eye opener for some folks. Me, I really liked this sucker, and may snag another bottle if it's around (it looks like it was a 2012 one-off, but I've definitely seen it around). A-
And that just about covers it. You may have noticed that it's only been a little over 2 weeks since the last beer club, but we had to reset to the beginning of the month, due to the November and December holidays. So stay tuned, moar to come.

Tired Hands FatherBeast

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This is the, er, I guess we'll call it the spouse of Tired Hands MotherAnimal (a barleywine conditioned on coffee and vanilla). Near as I can tell, FatherBeast is the same beer, sans the coffee... oh, and it was aged in Dad's Hat Rye barrels. Beast Mode: Engaged. Not being a big coffee person, I expect this to be more my speed, and what do you know, I loved it:

Tired Hands FatherBeast

Tired Hands FatherBeast - Pours a slightly cloudy dark brown color with beautiful robey tones and just a minimal cap of head that quickly resolves to a ring around the edge of the glass. Smells deeply of crystal malt, caramel and dark fruits, with some vanilla and oak pitching in as well. As it warms, more whiskey comes out to play too. Taste is very sweet, filled with a fruity crystal malt character, with the whiskey and vanilla sweetness kicking in towards the middle, then leaning back to the intense fruity malt towards the finish. Mouthfeel has a relatively low carbonation which leads to a very smooth and approachable feel, medium to full bodied, not much to indicate the ABV. It's pretty easy going for a sipper. Overall, this is some great stuff. A-

Beer Nerd Details: 11.5% ABV bottled (375 ml capped and waxed). Drank out of the FatherBeast snifter on 9/27/13. "Roughly" 150 bottle release.

Worth waiting in line for, and check out that fancy snifter. Bitchin. As per usual, expect moar posts on Tired Hands in the near future, because I'm a jerk and like to post about beers that will never see the light of day again. You're welcome.

Arcadia Brewing Company is located in Battle Creek, Michigan, also home to Dr. John Harvey Kellogg... Yes, the guy who invented breakfast cereal. Battle Creek has thus become known by the name Cereal City, USA, complete with a massive "breakfast food funhouse" (whatever that means). Arcadia either hates the moniker, or they just really love puns and couldn't resist naming their English Barleywine "Cereal Killer". There's a lot of text on the label, so I guess you wouldn't call it minimalist, but I really like the one tiny graphical element they have: a hand gripping a spoon like it's the psycho knife (and for added verisimilitude, they've included some dripping milk which... also calls to mind Psycho.)

This particular bottle was aged in Bourbon Barrels (part of the same release as that Imperial Stout I enjoyed a while back). Like the Stout, this one features the same industrial strength waxed cap and rumor has it that this was aged in those mythical Pappy Van Winkle barrels that magically transform mediocre beers into spectacular face melters. Not having ever had the regular Cereal Killer, I can't really say, but I did find that this treatment worked better for the barleywine than it did for the stout. This is some pretty fantastic stuff.

Arcadia Bourbon Barrel Aged Cereal Killer

Arcadia Bourbon Barrel Aged Cereal Killer Barleywine - Pours a deep, dark brown color with a cap of off white head that resolves into just a ring of head pretty quickly. Smell is pure bourbon and caramel, some toffee, oak, and vanilla playing too. Taste hits the same notes, lots of caramel and toffee mixed with that bourbon, oak and vanilla character. Mild booziness is apparent too, and that bourbon character becomes more prominent as it warms up. Textbook bourbon barrel barleywine stuff here. Wouldn't call it balanced, but it's unbalanced in, like, a good way! Mouthfeel is rich, full bodied, a little boozy, decent carbonation but smooth too. Overall, a really nice BA barleywine, textbook stuff... but like, a really good textbook. A-

Beer Nerd Details: 12% ABV bottled (12 oz. waxed). Drank out of a snifter on 6/15/13. Bottled on 12/18/12.

I've got another one of these in the cellar, and I'm glad for that. I'm guessing that aging in barrels for 22 months is not something they're set up to do on a rolling basis, but who knows. Maybe we'll see some of this every year. Definitely worth seeking out.

J.W. Lees Port Cask Harvest Ale

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I'll be the first to admit that my palate isn't the most refined of them all, but one of the things I appear to have absolutely no tolerance for is Diacetyl. It's a byproduct of fermentation that can yield powerful flavors of butter or butterscotch to a finished beer. I know what you're thinking: Butter and Butterscotch are awesome! And yes, it is, but you wouldn't put a pat of butter in your beer, would you? That's kinda gross, is it not? Well, to me it is, but to some, low levels of diacetyl are actually desirable (high levels, not so much). Notably, a lot of English pale ales tend to lean in that direction. Not all of them are like that, of course, but that just makes sampling British beers a bit of a crapshoot for me. In this case, an expensive crapshoot, as I (wrongly) assumed that a port cask aged barleywine would have minimal diacetyl.

J.W. Lees Port Cask Harvest Ale

J.W. Lees Port Cask Harvest Ale - Pours a cloudy orange brown color with half a finger of off white head. Smells of toffee and some fruitiness, presumably from that port cask. The toffee has that buttery diacetyl note that I generally hate in British beers. And yep it's prominent in the taste too. I've had worse examples of this, but I just can't get on board with that particular character. Otherwise, it's got some nice port notes, and some caramel and toffee that are nice. Mouthfeel is rich and smooth, full bodied. Overall, it's clearly well made, I just can't get past that diacetyl. C+

Beer Nerd Details: 11.5% ABV bottled (adorable little 9.3 oz bottle). Drank out of a snifter on 6/1/13. Brewed in 2011.

A pity, as I like a good Porto every now and again and you rarely see US beers aged in Port barrels. Yeah, so anyway, I'm probably not going to check out the various other barrel aged treatments of this stuff, especially given the expense (for a tiny bottle, no less). Fortunately, I had some other great beer this weekend that would make up for this one, so stay tuned.

Santa Fe Kickin' Chicken

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So this wound up being another infected beer that I'm going to dump on, not quite as bad as the Tot Taint, but still not very good. And yes, I suppose that's ironic considering I just praised an intentionally infected beer, but those Cantillon folks know what their doing. These Santa Fe guys must have done a little too much meth and let their bourbon barrel barleywine get infected. I'm sure there'd probably be a way to salvage this beer (perhaps involving further barrel aging and additional wild beasty doses), but it seems that they left that task up to us, which leads to glorious nonsense like DDB's solution to the problem:

Man, that looked super chunky and gross... but I'm not sure it would be that much worse than the infected beer itself. The worst part is that if it weren't infected, I'd probably love this beer. As it is, I had a rough time getting through my first glass and didn't even bother with the rest of the bottle.

Santa Fe Kickin Chicken Bourbon Barrel Barley Wine

Santa Fe Kickin' Chicken Bourbon Barrel Barley Wine - Pours a turgid, murky brown color with half a finger of light tan head. Smells of caramel, toffee, dark fruits, not a lot of that barrel in the nose, but nothing that screams infection either. Taste starts off with a rich caramel sweetness that gradually gives way to a slight vinegary sourness and wild tang which lasts through the finish. Yep, this is definitely infected. Mouthfeel is medium bodied, thin in the way some sours are thin, acidic, unpleasantly abrasive. The richness yields to the infection and the sourness lingers through the aftertaste. Overall, it's not very good! D

Beer Nerd Details: 10% ABV bottled (22 oz waxed bomber). Drank out of a snifter on 5/10/13. Bottled 3/8/13.

This beer actually came to me via Texas in a trade I should really explain more about (will probably do so tomorrow), so it's unlikely that I'll see these Santa Fe folks again. That being said, I'd love to try an uninfected version of this beer, as it seemed to tick the right checkboxes.

April Beer Club

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In the Beer Justice System the people are represented by two separate, yet equally important groups. The drinkers who investigate crime and the District Attorneys who prosecute the offenders. They meet once a month at a local BYOB to sample beers. These are their stories:

beerclub-april13.jpg

The following notes, compiled by our resident stenographer, should be taken with a grain of salt as I'm pretty sure the stenographer was also drunk (as evidence, well, the stenographer was me). In order of drinking (not in order of picture, and sadly, we didn't get to all beers in the picture either):

  • Starr Hill The Love - A pretty straightforward but enjoyable hefeweizen. Super carbonated, overwhelming head, but a nice banana/clove weizen yeast character, highly drinkable stuff. B
  • The Captain's Brew House All American - This is actually a buddy's homebrew, and I arrived a bit late, so I only really got to try the yeasty dregs of the bottle, but it seemed pretty darn good - easily the equal of the previous beer. Would like to try it fresh sometime. Still, truly a beer worthy of Captain America (i.e. the namesake of my buddy's home brewery).
  • Ommegang Hennepin - You know, I've mentioned this beer numerous times on the blog, but I've never actually reviewed it. It's a really nice beer, one of my favorites, the beer that introduced me to the world of good beer. Nice Belgian yeast character, light, crisp, refreshing, quaffable stuff. I might be into chasing more funky varieties of saison these days, but it's always fun to revisit this beer and it holds a special place in my heart. A
  • Ommegang Rare Vos - The slightly maltier sibling of Hennepin, I also love this beer (which, yes, I've actually reviewed before), one of those beers that is also probably impacted by nostalgia for me, but it's just as good as ever. A
  • The Captain's Brew House Shameless IPA - Another homebrew, this one is actually a Northern Brewer Dead Ringer. It was very good, with a big malt backbone, but also a nice hop character. I'm not a huge fan of centennial single hopped IPAs, but this one was solid.
  • Kaedrin Dubbel - My homebrewed dubbel continues to evolve, with an almost coffee-like character emerging right now (but not straight coffee, and not really a roast either, somewhere perhaps between those flavors). It's actually quite interesting. I'll be interested in trying this again in isolation, as beer club isn't exactly the best setting for my palate!
  • Trappistes Rochefort 8 - Truly a classic beer, one of my favorites of all time. Previously reviewed.
  • Boulevard Collaboration No. 3 - Stingo - A collaboration with Kaedrin favorite Pretty Things, this one goes a more English route, though it's souped up a bit more than that might lead you to believe. Nice subtle hints of breadiness and toffee with maybe a hint of dark chocolate. Didn't really strike a big chord with me, but it was certainly a well made beer. B
  • Starr Hill Double Platinum - A solid, if a bit boozy DIPA. Nice hop character, but the booze was more prominent than I expected for an 8.5% ABV beer. It was probably a little warmer than it should have been, but I'll leave it at a B for now.
  • Lost Abbey Red Poppy - Another of my contributions for the night, this is still a spectacular beer, and made a lot of waves with the attendees, even folks who don't normally go in for "beer". Previously reviewed, and still an A in my book.
  • Firestone Walker §ucaba - Very generously contributed by Kaedrin friend Dana (she's not a huge bourbon fan, but knows that some of us other beer club members are), this sucker is as good as ever. Previously rated and still an A in my book.
And that just about wraps up this episode of Law & Order & Beer. Fortunately, all As and Bs, so no District Attorneys needed. See you next month.

Sierra Nevada Barrel Aged Bigfoot

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Sierra Nevada seems to have a weird reputation. On the one hand, most of us cut our teeth on the likes of their basic Pale Ale (and I suppose freshly minted beer dorks are digging into Torpedo these days), but these are mass produced beers that don't usually inflame beer nerd passions for very long. Don't get me wrong, that pale ale has long been a beacon of light in otherwise inhospitable beer wastelands like sports bars or wedding receptions, but we're creatures of novelty. Fortunately, Sierra Nevada groks that notion, and thus they manage to put out a lot of more experimental stuff alongside their standards. From what I gather, the really out-there stuff doesn't really go far and wide, but occasionally they make an appearance all the way out here on the east coast.

Bigfoot is one of their standards that is frequently recommended to nascent beer nerds. Want to try a rock solid American Barleywine? Get yourself a Bigfoot. Want to dip your feet into the realm of cellaring beer? Buy a 4 pack of Bigfoot and drink one per year. They've been putting this beer out every winter since the early 80s and it's widely available, so that's a big part of its reputation. Heck, one my local bottle shops is selling 4 year old bottles of the stuff.

Anyways, to celebrate the 30th anniversary of Bigfoot, Sierra Nevada aged a batch of this stuff in old whiskey casks for over a year. The hops have mellowed and the oak adds that rich caramel and vanilla character, making this very different. I was surprised by how much I enjoyed this sucker, though perhaps I shouldn't have been:

Sierra Nevada Barrel Aged Bigfoot

Sierra Nevada Bigfoot Barleywine Style Ale - Whiskey Barrel-Aged - Pours a very striking clear amberish copper color with a finger of off white head. Smells strongly of citrusy, piney, resinous hops, with just a bit of the whiskey barrel character and some caramel too. As it warms up, the whiskey barrel becomes more prominent. Taste is filled with a rich caramel, vanilla, and oak character, with the hops emerging in the middle and intensifying through the finish, which has a nice, balancing bitterness as well. Again, as it warms, the whiskey barrel aging components really open up and some booze makes itself know in the middle to finish as well. Mouthfeel is tightly carbonated, very smooth, with a full body and richness from the barrel aging. Overall, this is a superb BA barleywine. A-

Beer Nerd Details: 12.2% ABV bottled (750 ml caged and corked). Drank out of a snifter on 4/13/13. "2013 Expedition"

Definitely a worthwhile beer to seek out. It's not a Sucaba killer or anything, but it's damn good. I didn't have any trouble finding this on the shelf, but I gather that it went pretty quickly, so if you see one and it sounds like it might be up your alley, get it.

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About this Archive

This page is an archive of recent entries in the Barleywine category.

American Wild Ale is the previous category.

Belgian Dark Ale is the next category.

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