dornoy (701) - Copenhagen, DENMARK - JAN 12, 2008
Thin tan head on a dark reddish body. This beer gives an impression of warmth and is very well suited for enjoying in long Winter nights. apoptosis (1317) - Denver, Colorado, USA - JAN 11, 2008
Dark reddish-brown body with a very thin tan head around the sides of the snifter. Pleasantly bitter, hoppy aroma with a slightly malty essence. The hoppiness abounds in the flavor. Bitterness galore. The alcohol is quite a punch. I wonder if it will mellow with age, but now its a little much for me. Promises lots of goodness. notalush (5866) - Denver, Colorado, USA - JAN 11, 2008
Dark ruby red beer, with a dense tan head - aroma of fig, caramel, brown sugar, raisins, and spices, all with a constant undercurrent of earthy hops - the same could be said of the flavor - it’s got a constant hop presence which is rather strong, but still remains subordinate to the other flavors (raisins, rolled oats, molasses, caramel, faint wheaty tanginess) - the bitter and tangy qualities linger in the finish - quite a nice brew. dwyerpg (6062) - Las Vegas, Nevada, USA - JAN 11, 2008
an IPA? Somce confusion abounds here, as the bottle says barleywine. Smells like raisins and alcohol. A tasty beer, with many characters, including a good dose fo caramel. Sweet and strong and excellent. JB175 (1665) - Bucks County, Pennsylvania, USA - JAN 10, 2008
Darker brown color with a nice looking head. Aroma is dominated by some honey and chocolate along with some citra-piney hops. Flavor is a pretty good citra-pine hop dominated ball of mediocrity that gets a bit better with warmth. Some subtle chocolate and sugary-bready sweetness in there too. Decent mouthfeel. Not bad, just didn’t meet my expectations. I guess this one is closest to Stone 11th or Avery 14th anniv. without the hop forwardeyness.
RiverHorse (457) - New Jersey, USA - JAN 10, 2008
Poured a dark amber, almost cloudy brown color into the tulip with a head of tan that stuck around. A sticky lacing clung to the sides of the glass. Immediatate scents of hops and chocolate rushed the nose with hints of malt and sugar. Tastes of some piney hops and and brown sugar are balanced well by the malt flavors. This beer seemed a little to harsh to me for some reason. I would like to cellar it for a while to see if it can smooth out. The alcohol was very apparent in the finish. nick76 (4399) - Tampa, Florida, USA - JAN 9, 2008
The aroma is very hoppy with caramel. The appearance is dark with a nice head. The flavor is like the aroma with some citrus. The palate is smooth. Overall it’s quality but not all that enjoyable. Palidor19 (3186) - Brandon, Florida, USA - JAN 9, 2008
made with real pride. Strong and malty. Taste with really roasty flavors. The malts give a rich malty presence. Has a piney hop taste. this is one is for the serious critic. BorksBabe (85) - Vero Beach, Florida, USA - JAN 9, 2008
Aroma of apple juice mixed with lemon, then milk added to sour. Bitter but fruity- how the hell is that possible? Very puckerish palate. Too thick for me. Then again, I have a virgin palate for beer. Give me some more time to truly pop my hops. Cornfield (5570) - Oak Forest, Illinois, USA - JAN 9, 2008
The label on the bottle that I purchased in Chicago calls #100 a "Barley Wine Style Ale" and not a DIPA. I would tend to agree with that label since, although hoppy enough for a good IPA (80 IBUs), the wheat and chocolate malt in the grain bill really don’t fit the DIPA style. It’s dark brown of body (not very IPA-sh) with a touch of amber around the edges. The head is a creamy, tall tan affair that sheets the glass with slippery lace. The aroma is plenty hoppy with strong scents of pine, citrus zest, grapefruit, and bitter grasses. Beneath that is a sturdy malt, sweet and chewy. The hops win out in the flavor, although the malt (wheat and all [DIPA?]) provides a solid enough backbone to support it. The hops lose much of their distinctive flavors, merely providing a sharp bitterness that lasts long into the finish. I would lay this one down for a while to smooth that out, treating it like the balrley wine that it is striving to be.
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