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Brewer: East End Brewing Company
Style: Barley Wine / Wheat Wine / Rye Wine
Alcohol Content: 11.5%
Seasonal: Winter
Description:
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East End Gratitude
Brewer: East End Brewing Company
Style: Barley Wine / Wheat Wine / Rye Wine
Alcohol Content: 11.5%
Seasonal: Winter
Description:
To commemorate the one year anniversary of East End Brewing, I’d like to express my Gratitude with this limited release, bottle conditioned Barleywine-Style Ale. Brewed in the American tradition, this beer is big enough to imporve with a few years of cellar aging and large enough to enjoy with a GOOD FRIEND.
2005: Red wax with crow
2006: Orange wax with chickadee
2007: Yellow wax with goldfinch
2008: Green wax with house sparrow
2009: Blue wax with bluebird
2010: Indigo wax with indigo bunting
2011: Never labeled
2012: Never labeled
2013: Violet wax with purple martin
2014: Red wax with raven
2015: Orange wax with chickadee
2016: Yellow wax with goldfinch
2017: Green wax with house sparrow (22 oz) / grackle (750 ml)
2018: Blue wax with bluebird
(from https://www.eastendbrewing.com/gratitude)
2019: Indigo wax with indigo bunting
2020: Violet wax with purple martin
2016 and later: Red "wax" on label with raven
First brewed here back in late ‘05 as a “thank you beer” to show our gratitude for helping us get through that insane first year, we’ve released Gratitude every year since, following a ROY G BIV color scheme. We’ve actually made it around the rainbow TWICE before this year’s all-can release!
Barleywine in general is an English Ale by heritage, and the strongest of that lot. As the style made its way to the States, a more hop-forward version began to emerge. Then locally, a truly unique festival of Barleywine began at Kelly’s Bar and Lounge (@kellysbarandlounge), aptly named Hell with the Lid Off… which immediately convinced us that we needed one at East End.
Barleywine is brewed using MASSIVE amounts of malt, that test the limits of equipment and brewer alike. But unlike a typical brew day, only the most concentrated sugars are drawn off from mash to kettle. That, coupled with a loooong boil produces a concentration of sugars unlike anything else we make. This is what defines this beer as Barleywine. All that fermentable sugar means the yeast takes longer to work - a few weeks before the beer is fully attenuated or “finished”, as compared to a few days for a typical beer. The result of all this intense stress-eating is a big strong beer with LOADS of character and complexity, that’s super malt-forward. American versions lean hoppier, especially when young. That’s the magical part: The higher abv allows Barleywine to aged gracefully, often shifting the flavor for the better… the hops begin to fade and yield the center stage to the malt so it can really shine. With age can come some mild oxidation, and layered notes of caramel, toffee, molasses, cherry, leather, and sherry can begin to emerge, and those flavors become more intense with time as the hops continue to fade.
(from https://www.instagram.com/p/CaIbhaQuOy4)
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