Rock Bottom Chicago The Last Raft To Pittsburgh

Brewed by Rock Bottom Chicago
Style: Barley Wine
Chicago, Illinois USA

Serve in Snifter

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Draft on tap at the brewpub (Chicago, IL). Pours a rich deeper hued carmelized brown hue, gentle haze and copper tannish glow. Darker deep body, well hazed. Frothy offwhite ring of head is a good layer, laces ok. Aromas are sticky carmelized malts, vanillla, toasty coconut and wet oak. Touches of spirit, vanilla, gentle kiss of spice. Raisins, dried fruit, touches of spirit. Bready and biscuity malts, some sticky caramel, toffee, toast. A touch of oxidation. Initial is medium bodied, a bit thinned. Carmelized and toffee, toast, toffee and gentle dried raisins. Vanilla, some barrel, oak, and spirit. A bit sticky, touch of body stick on the palate. Not overbarreled that’s for sure, some good flavors, a touch of oxidation. Coconut, gentle whiskey heat, vanilla. Caramel, toffee, biscuits and gentle raisin. Well constructed, good body still (Not overbarreled), probably lacks complexity. But a very good barrel aged barleywine.

On tap at the brewpub. Pours a hazy amber with a red hue and a light brown head that dissipates to the edges. Aroma has heavy barrel up front with sweet grains and a touch of earthy light fruit. Flavor has bourbon throughout with sweet grains and caramel.

On tap at Rb chicago... Pours a deep and consistent mahogany hued consistency and topped with a bright fluoride white head reducing down to a thin ring... Aroma of deeper caramel toffee forwardness with a lighter sense of barrel without all too much of a concentrated spirit essence ... Flavors are smooth raisiny dark fruit and toffee with a mild barrel influence. Body is just short from what’s expected at least for the style. Would have appreciated a bit more of a body but the flavors are pretty respectable.

Fobab 2012. Had to try this one just cause of the name. Poured a light brown color with a beige head. Aroma was lots and lots of oxidation, cardboard, and light caramel and fruits. Flavor was sweet, unattenuated excess sugars, burnt caramel, and lots of oxidation. Bleh.