faroeviking (10988) - Citizen above universe pendejo, FAROE ISLANDS - MAR 1, 2013
Botella. Deep amber brown colour, beige creamy like head. Sweet toasty malty caramel fruity bourbon aroma. Good mouthfeel. Sweet fruity caramel malty toasty and yeasty flavour with some bourbon to it, alcohol well noticed. Pleasant. djd07 (15106) - Houston, Texas, USA - MAR 1, 2013
Bottle as shown thanks to Kendall. Pours a murky brown with medium creamy beige head leaving sticky lacing along the glass. Thick mouthfeel with light roasted malt and caramel with light tartness in the finish. Hides alcohol decently, a good barley wine from Santa Fe. dfinney23 (3366) - Houston, Texas, USA - MAR 5, 2013
Hazy amber with a thin tan head. Caramel malt, vanilla and bourbon -- what’s not to like? travita (5006) - Dallas, Texas, USA - APR 11, 2013
The smell is light bourbon, fruit, alcohol, toffee, and candy. The look is clear, beige head, and has a amber color. The taste is bourbon, alcohol, sweet, tart, malt, fruit, and wood. ansermadide (1526) - Kyle, Texas, USA - MAY 21, 2013
Dark ruby in color with a white head, which looks pretty darned bright atop the dark, glowing, reddish beer. Ana says it tastes sour. Although that’s expected given that it’s a bourbon-barrel aged barleywine, I’m going to try not to let that alter my view of it. But it is pretty sour on the nose, though. Sweet, alcoholic, and packed with yeasty and woody sourness.
It starts off just about as sour in the mouth, but that transforms more into that of a very wet, alcoholic barleywine with a light addition of bourbon. This likely will taste better after a year or so. It’s unlike most bourbon barrel aged beers, as this tastes less of fresh bourbon or wood, and more of a sour strong ale with an English edge. Although it’s good, it’s a little too much, a little uncomfortable. Yes, I’d give this a year to age for best results. Still, fresh, it’s smooth and slick, and sweet... but BAM! The sourness and characteristics of the barleywine just aren’t very compatible.
Santa Fe: do this without making the beer sour (and maybe even infuse more bourbon flavor) and you’d have a winner. As it is, though... not so much. Still, if it makes sense, it’s still pretty good - I think, mainly, because of its alcohol content.
RobertDale (6573) - Lansing, Kansas, USA - MAY 27, 2013
Sample at Hopfest 2013. Comes a cloudy amber with a small biege head. Aroma of malt, caramel, and bourbon. Taste is bourbon, caramel malt, fruit, and wood. Nice. OldGrowth (3474) - the Containment Area, North Carolina, USA - AUG 10, 2013
bottle, from Jubilation Wine and Spirits. sweet. get vanilla and caramel, bourbon, tad oxidized. orangy brown color, small head that faded quickly to a ring, no lace. Sweet flavor. thicker body, smooth creamy mouthfeel, sweet finish. interesting. very smooth for 12%. but doesn’t make me want more. aroma not particularly appealing, not offensice, just dull, flavor moderately better, but nothing special. slowrunner77 (12147) - Reno, Nevada, USA - NOV 8, 2014
Beer 6000, by mistake :)
I am not a big fan of Chicken Killer, but this still held potential. I’ve had a couple nice Santa Fe beers. In the end, this came SOOOOO close tobeing REALLY good, but the fault(s) were too much to overlook.
Aroma out of the bottle was BIG vanilla and wood and malt. Very nice. But upon pouring, a little astringency (like you’d find in an off bottle of scotch ale). Slight, but there. The flavor starts out super sweet, but super smooth, but than BAM...that same lemony astringency hits you right before you swallow. Got better as it warmed, but never went away. Otherwise a superb barreled BW, but hard to get past. vtafro (7445) - Wayne, New Jersey, USA - APR 20, 2012
Brown pour with some light head. Aroma is sweet and has a bunch of malt overtones. Flavor is mostly malt tones with a but of warming on the finish. stumpyiliz (218) - Boulder, Colorado, USA - DEC 1, 2012
UPDATED: MAR 16, 2013 After complaining to the brewery about this being the worst beer i’ve ever forced down the gullet, 5 weeks later i get some xhicken killer and a properly cellared kickin chicken; here is my re-rate;
Initial nose is bourbon followed by anise from the calavados barrels. Initial sip is overly hoppy followed by anise and old bourbon. Much better fresh than off the shelf.
Development with this in the cellar will require a constant bit of maintenance to maintain a low temp to prevent any kind of infection.
Last one i had was sour crap shit acid beer. This one- 95% better.
Cheers brian lock for taking care of me!!