drewbeerme (3921) - Chicago, Illinois, USA - APR 7, 2007
sampled on tap at the 5th Boulder Strong Ale Fest. i’m surprised this is listed as a BW after tasting it. I think it’s more of an american strong ale but whatever. nose has PNW hops, caramel. flavor is a little to hoppy with nice rye and caramel notes. a tasty beer indeed. UselessGdTaste (365) - Long Beach, California, USA - APR 20, 2007
Lots of hopps without much support. Tastes like the foundation for the hops got lost. Hops are great though. DarkElf (3067) - La Jolla, California, USA - FEB 20, 2006
(Draft: Pizza Port in Carlsbad, CA) Barley Wine? Double IPA? Imperial Red? Hard to tell these days, and this one is on the border (if there really is a border). Jeff is calling this a barley wine, and that was probably the intended style, but the end result doesn’t fit neatly into that category either. Whatever style it is, it’s minimally sweet, dry, and lightly roasty, with strong bitter hoppiness of pine and some citrus. I find the concoction to be reminiscent of unsweetened tea. Dark grain flavor in the finish, presumably the rye, but not really showing much spiciness either. The initial aroma is of light grapefruit and strong pine, but after 15-20 minutes, the grapefruit fades away and it’s now more vegetal smelling. Medium-full body doesn’t thin out in the finish, maintaining a substantial mouthfeel for the entire session. The crisp, dry hoppiness and moderate carbonation keep the palate lively. Dark ruddy amber color is fairly clear. The half-inch off-white head settles to a filmy layer, leaving a dense, moth-eaten curtain on the glass. Whatever style this is, I’ve had it twice now, so it’s a pretty good beer but not so good that I’d go out of my way to stop in for a pint of it. thebeertourist (5188) - Oslo, NORWAY - MAR 24, 2006
On tap in Solana Beach. Deep hazy bronze with a healthy off-white foam. Intense hop aromas of grass, citrus and flowers. Flavours are dominated by hops and more hops. Citrus and flowers flavours. Surprisingly more light-weight than expected. To me this was more like a double IPA than a barley wine. y0cola (361) - fremont, California, USA - FEB 18, 2007
tastes like i just drank a buncha nugz. sudzy, crispy and hoppy. this had mad dank in it.
Doctormirk (100) - USA - APR 11, 2007
Deep red with a slight haze. Thick lacing. Smells of sweet citrus. Tastes hugely of grapefruit. Some apricot. jazz88 (2684) - San Francisco, California, USA - MAR 4, 2006
Tap @ Toronado Barley Wine Festival. A dark reddish brown color. Clearly has a dry rye flavor, bitter but with a touch of sweetneess and a hint of dark fruit and a strong pine finish. luckygirl (1222) - Boulder, Colorado, USA - APR 28, 2006
Sampled at 4th Boulder Strong Ale Fest. Beer poured a clear, medium amber color with a small, frothy, off-white, mostly and quickly diminishing head. The aroma was sweet with light notes of toasted grain and caramel; heavily hoppy with notes of lemon, moderate notes of orange and grapefruit, light notes of herb; yeasty with light notes of cobweb/basement; trace note of peach and a nice trace note of starwberry. The flavor was lightly sweet, moderately-to-heavily bitter with a long, lightly bitter, grippy finish. The body was medium, the texture was velvety-syrupy and the carbonation was lively Ratman197 (15628) - Arvada, Colorado, USA - APR 9, 2006
On tap @ Boulder Strong Ale Fest poured a cloudy copper with a large long lasting amber head. Aromas of pine, citrus and a hint of carmel. Palate was medium bodied and dry. Flavors of grapefruit rind, pine and earthiness with a dry bitter finish. ClarkVV (6962) - Boston, Massachusetts, USA - APR 19, 2007
UPDATED: APR 20, 2007 Draught pint at PP Carlsbad on 3/25/07
Lucid, slightly-bronzed pineapple colored body has a small, dense white head atop it and shows medium-high clarity, with moderate haziness and strong carbonation. Sticky lace is left behind as the beer recedes.
A big WHAP of hops hits the nose, somewhat juicy and with tropical fruit essences, but just intensely dry, piney and citric behind that. It’s fresh, very bold and sniffable, but the sweet caramel is held in check by the rye notes, which add some breadiness, light spice and pepper notes and the overall effect that the malt isnt really as balancing as it turns out to be in the flavor. Replete with yellow fruits (peach, nectarine, apricot, pineapple, mango), which forcefully come out upon warming, it tends to sweeten with warming as more of the base malt gradually oozes out. Light acidity/breadiness on the end, with strong grapefruit punchiness lingering, though some of the lively fruitiness lingers as well. Love the freshness and vibrancy of the hops in all of Pizza Port’s beers, but sometimes it’s just way too much, as I thought here. Alcohol is noticeable on the finish, lightly.
Before the palate can really take in any malt notes, it’s confronted by strong pine-wintergreen and fruity (but very bitter) grapefruit. Pale and light medium malt sweetness seems to flare up for a second, adding a barage of sugars that further disorients the palate, but the rye dryness (almost a vague nuttiness) calms things down a bit and provides a fairly chewy texture for some of the bitterness/sweetness to sink in to. But the hop power is never really controlled and a burning acidity, matched with some alcohol dryness/heat makes it quite punishing on the end, as you get in to the glass. Warming/breathing dosent seem to do anything for it, as the alcohol just emerges more sharply on the end, and the malt sugars get slightly syrupy. Just too raw and over-the-top, I thought, despite the fact that the individual flavors were pretty enjoyable. I actually preferred this quite chilled, and while the carbonation was still quite tight at the start of the glass. Difficult to drink much of it.