Styles (2016) - Lincoln Park, Michigan, USA - OCT 23, 2006
2004 bottle courtesy of ClarkVV. Crystal clear dark amber with no carbonation whatsoever. Aroma is very sweet up front. Caramel and toffee, faint fruity esters. Tons of alcohol. Flavor is muddled in general. Caramel and toffee are cloying, right from the get go, fades into alcohol rather fast and finishes not. Dissapointed overall. StewardofGondor (1933) - Washington Heights - Milwaukee, Wisconsin, USA - FEB 28, 2007
2004 vintage, courtesy of tpkenned.Crosling (1864) - Fort Collins, Colorado, USA - NOV 9, 2005
No hiss as the cap comes off, pouring as translucent and ruby-orange into the snifter. Lifeless, but the nose compensates. Caramel drizzles over pistachios with amaretto liquor fornicating with rhubarb. Arrhythmic aromatic pushes garner traits in line with rosemary and rose hips stuck in vats of cherry blossom honey. Carbonation is void in the mouth as well, but the cherry maple talc covers it up while almonds and Madagascar vanilla bean juice hum with authoritative alcohol presence. Dates bleed into caramel, rhubarb and black currant filled figs. Time serves it well, with spicy rye and white peppercorn pumpernickel residing under baked and broiled cranberry skin shavings. Full-bodied and balanced (save the carbonation) with an ever-present characteristic of glowing Disaronno taffy to take us into an enchanting finish.
Cloudy brown/orange color. Rich, malt driven aroma, with hints of caramel and toffee, as well as a hint of mint and sherry. The flavor reveals a nice, balanced malt character, with caramel, toasted malt flavors and heavy hints of fruits and sherry. Fairly thin body. A nice beer overall. zathrus13 (1776) - Mount Laurel, New Jersey, USA - SEP 1, 2005
Pours amber/brown, with no head. Aromas are sweet malt, brown sugar, and fruit. Flavors are very sweet malt, brown sugar, vanilla, and some hops. A bit too sweet.... AgentSteve (1647) - SF Bay Area, California, USA - FEB 1, 2009
Attractive pour of deep copper brown. Flavor and nose are fried fruit, toffee and caramel. Some hop influence as well.
SuzyGreenberg (1604) - Seattle, Washington, USA - MAY 3, 2009
12 oz. bottle - 2004 vintage; riversideak breaking out another interesting BW; clear, flat, copper; brown sugar and quite harsh; blah....that’s all my note say, so that’s all i’ll type Lou18 (1353) - West Paterson, New Jersey, USA - JUL 15, 2005
2004 bottle, thanks to EDA! Poureda hazy amber, almost no head. Smeeled funky, like a port and beer mixed with dirt. This was not a very good example of a barley wine. Tasted stale, was flat and really nor enjoyable. It was taped and wax dipped? either a bad bottle or a bad brew? Sour is an understatement. apoptosis (1317) - Denver, Colorado, USA - FEB 17, 2007
Muddy-brownish-red body - no head...pungently sweet, biting aroma - many hops, corn syrup, raisins, plums, vinuous/wood-aged... The aroma is too sweet - sugared plums galore, without hops to balance this out. For a barleywine, it is just average. fidel (1302) - Livermore, California, USA - FEB 2, 2009
Pours dark amber brown, dark fruit, malty, caramel, toffee, alcohol, little hops. JCW (1279) - Cincinnati, Ohio, USA - AUG 19, 2005
Very English and pretty good! Looks like a cup of sweet tea(in color and due to the fact that there is no head), and has a simiilar aroma. Sweet and smells like decaying leaves or wet branches. Sweet, but properly balanced for barleywine. Moderately sweet finish.