Three Floyds Cuvee de Viking

Brewed by Three Floyds Brewing Company
Style: Barley Wine
Munster, Indiana USA

Serve in Snifter

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6th June 2012
Cloudy brown beer. Good cream coloured head. Tangy oak and vanilla nose. Semi soft palate, very moderate carbonation. Tangy malt, smooth oaky flavour more bourbon than red wine. Mild vanilla. Dry finish with mild spicy alcohol. Typically sumptuous Three Floyds beer. This is just a little tangy to hit the highest echelons.

It has notes of cleaning chemicals. Really a poorly-aged beer that just doesn’t work.

750ml waxed bottle served in a Surly Darkness snifter. Bottle 232/386. Random Sunday afternoon opening before the Blackhawks game with danielnovak3. Thanks for the pour Dan! A: Pours a very murky brown with a thin off white head forming on the pour. The body is very still and there are very few bubbles. S: Smells of vinous barrel and dark fruits. There is a caramel like sweetness to it as well with a faint hoppiness. The barrel is showcased so far. T: More barrel here. Vinous red wine smell with a mild oak. Nice Three Floyds grapefruit hop profile in there that is much more potent than the nose. There is some tart green apple and the finish is a sweet butterscotch. ABV is completely hidden. M: Heavy bodied and sticky with lower carbonation. It works very well and is typical of the "-Goop" beers. O: Once you get past the fact this looks like toilet water after a bad case of Taco Bell it really is nice beer and the red wine barrel is showcased without being the star of the show. The beer works well together. Serving type: bottle Reviewed on: 01-16-2012

Pours hazed amber white head. Aroma toffee, candied apple, molasses, earthy,. flavors have nice earthy oranges, red wine, caramel. good stuff.

Bottle acquired via trade. Shared at Tooch’s tasting. Pours a richly deeply hazed copper brown hue. Rich haziness with with touches of orange and amber glow on the edges. A frothy whitish head atop dies to a thicker ring, laces ok overall. Firm lacing with a good thicker ring overall. Aromas are a touch oxidizedn sweeter rye and toffee, caramel and toast. Touches of florals, gentle grass, some spice. Richer orange fruit, orange peel, touches of red wine, tannins. Initial is thicker, a touch thinned from the barrel with toffee, toast, and caramel latching onto some medium red wine tannins, oak, and a faint vanilla. Oak, richer orange touches of red wine (though not tannic, more winey) into the middle with firm oranges, red wine, touches of sweetness. Oranges. Middle is a bit sweeter. Backend a bit dry and winey, tannins. Really comes into some life here. Solid barrel aged beer, a bit old.

750 ml bottle shared by bsuedekum- thanks a lot, Blake! Bottle 370/386. Pours a hazed amber color with a small off-white head. Aroma of resin, oak, mixed fruits, caramel, coconut, and earth. Flavor of vanilla, caramel, dried fruits, oak, and resin. Medium-bodied, with moderate carbonation and a sweet, gritty mouthfeel. Interesting barley wine. I liked it more than I thought I would.

Bottle (#161)… CCB’s Hunahpu’s Day 2012... Cloudy caramel-colored ale with a small, creamy, off-white head. The bouquet furnishes caramel, oak, vanilla and coconut. Medium-bodied and watery with soft carbonation. The flavor presents caramel, vanilla, coconut and light acidity. Caramely, thin, oaken finish. I enjoyed the unadulterated base beer more, but appreciate the opportunity to try this rarity. Bottle courtesy of 50belair!

Bottle to sampler the day before Jackie O’s bottle release (big thanks somebody). Looks decent; burnt orange with nice lacing. Smells like heartburn waiting to happen (but in an exciting way). Tastes meh. Way underwhelming for how hard it is to get. Moouthfeel is the same. Probably the worst FFF beer I’ve ever had (which is still pretty good).

Bottle shared at eh pre-Huny tasting. Clear brown pour with an off white head. Sour apricot nose. All kinds of caramel. Sweet with sour fruit undercurrents.

Amber pour. Arom of red wine, some acedic notes, light cherry note, some very light sweet malt notes. Flavor is tart, vinous, brown sugar. Not sure the barrels helped this out too much to be honest.