bigabe (194) - California, USA - MAR 13, 2011
Pours a hazy brown with a thin, but lasting mocha head. Aroma is roasty malts, bitter hops and a sour undertone. Flavor is very unique. It’s a powerfully rich, malty, and bitter barleywine - but there is a nice sourness that rounds out the harsh barleywine flavors. The malty flavors are creamy, butterscotch, toasted vanilla... the hoppy bitterness is grapefruity like an American IPA... then the sourness finishes everything and creates a unique nutty flavor. Finish is long, dry, and acidic. A very, VERY good beer - like none other. rmussman (1701) - California, USA - JUL 29, 2010
Sampled at the brew-house. Pours deep brown with a small amount of head on it. Has the combination of sour and barley wine. Its a good try at a sour, not all the way there though. Overall this is a really good brew. Very smooth, crisp aftertaste. A nice brew. mpersinger (365) - , California, USA - MAY 28, 2010
On draft at Taps. Pours brown and decapitated, with a mildly sour aroma. Pleasant mild acetic flavor, but is a bit goopy sweet (pasteurized to slow down the bugs). Still deciding if this is a remarkable beer, but doesn’t seem that it is well-integrated; there’s a butterscotch malty richness, maybe with some diacetyl. Finishes with huge hazelnut note. iowaherkeye (2703) - Ocean Beach, San Diego, California, USA - MAY 15, 2010
Draught at Taps in Petaluma. Slightly hazy medium dark orange with a one finger light beige head retained only once it quickly fell to a thick light beige head. Buttery sweet caramel and toffee up front with a light to moderate acidic grape and lacto back end. Flavor has all of the base beer’s malt sweetness--it doesn’t seem like the bugs attenuated thebeer any further. There’s some leather and dried tart cherry as well. Sourness peaked at a 3 in the semi-dry finish, bitterness at a 3 with just a little alcohol. Light carbonation with a full body. Reminded me a bit of the HotD sour Fred, so I would say I get a little mincedmeat (like many others have said), but I’ve not had mincedmeat, but can’t say for sure. Good. jcwattsrugger (12420) - Florida and, New Jersey, USA - MAR 9, 2010
on tap-pours an off white head and anber color. Aroma is tart fruit, then some bourbon/oak, sweet medium malt-toffee. Taste is sour/tart fruit-plum/prune, sweet medium malt-toffee, yeast. Nice for the style, but not my taste.
Ibrew2or3 (8614) - Tempe, Arizona, USA - FEB 26, 2010
Poured up at the 2010 Toronado Barleywine Festival with deep copper body and tan head. It has a vinegary, sweet garden salad, buttered bread sort of aroma to go along with forehead sweat and funky body odor sourness. Interesting to say the least. The taste is modestly sour growing into a dryness into the finish with red wine grapes. I get notes like cherries mixing with a moderate level of slushy aged sweet malts leading into a dry and crisp finish. At first I didn’t think I was going to like this but after a few ounces I’m really starting to enjoy it. Refreshing. nickd717 (4691) - San Francisco, California, USA - FEB 16, 2010
On tap at Toronado for Barleywine Fest 2010. Pours clear reddish-amber in color with a lasting off-white head and great lacing. Aroma is fairly tart with cherries and other fruity notes, caramel, and vinegar. Flavor is really interesting. Not great, but good, and different. Lots of sour cherries, spice, caramel, toffee, and lots of vinegar. Medium body for the style with mild acidity - not near the level of a sour ale but a lot for a barleywine. Crazy beer.