sersdf (1020) - chicago, Illinois, USA - NOV 7, 2006
sampled at barrel-aged brewfest. no head. how is this blonde? dark toffe/caramel. so dark i can’t tell if it’s oqaque or translucent. aroma is bourbon and massive caramel. taste is front-loaded alcohol. short flavor profile gives way to bourbon deep in aftertaste. somewhat watered-down (maybe since i had utopias right before it) EddieG (169) - Palos Heights, Illinois, USA - NOV 7, 2006
Sampled at FoBAB. The color of this was strikingly darker having picked up the barrel’s bourbon or tannins during the aging. A very slight ring of a head dissipated quickly with an aroma that was strong. The beer picked up a slight tang that was an interesting play on the dried fruit and vanilla overtones that are so prevalent in many of these beers. Much rounder and less bitter/acidic than the younger, non-ba Behemoth. A very fine mutation of this fine brew. Ughsmash (7502) - Pewaukee, Wisconsin, USA - NOV 6, 2006
Rating #1100. On tap at FoBAB 4. Poured a murky deep brown with just a loose ring of beige head... seemed more than a touch darker than the regular Behemoth. Nose was powerful, with the bourbon really taking over... wonderful base of caramel, pumpernickel bread, vanilla, nuttiness, and dried berries was in there, but suppressed. The flavor also had more than its fair share of bourbon (albeit a tasty blend)... the base brew was more skewed toward the rich fruits and darker bread.. with vanilla, oak chips, molasses, grapefuit and spicy hops emerging as this aired out. The finish was sticky and warm, sporting rich dark sugars. The hop component lost a step since it was put in the barrel. Solid, but picked up a bit too much bourbon character. Pailhead (6543) - Rochester Hills, Michigan, USA - NOV 6, 2006
On tap: Aroma of caramel, banana bread, vanilla, bourbon, and a touch of grapefruit hops. Dark reddish-brown with a small off-white ring for a head. Lots of caramel and vanilla up front with a hint of banana bread and grapefruit hops. Huge boozey and bourbon finish. I really like the flavors of the base beer, but the finish was a tad too hot with too much bourbon. Cornfield (5569) - Oak Forest, Illinois, USA - NOV 6, 2006
A lot of folk that I talked to at FoBAB thought that this was too strong on the Bourbon side, but I just found it to be a bit of a distraction to the nose. Beneath that was the sweetness of malt, nuts, and lighter dried fruits. The Bourbon seems like a base upon which to bulid a complex flavor, blending the liquor with fruits both dried and juicy, sweet nuts, vanilla, a suggestion of tamed hops, and oak. The finish is sticky, sweet, and warming. Very nice indeed.
Philip (436) - Illinois, USA - NOV 6, 2006
<font size=-4><a href=http://www.ratebeer.com/events-detail.asp?eve of Barrel Aged Beers, Chicago, IL 11/04/2006<font size=-1>
FoBAB 2006. The surprise beer of the day, and what a joy it was to sample it. Although Goose Island’s Brandywine was impressive, this was just a bit better. Wonderful looking mahogany pour with hazelnut and honey on the nose, leading into a complex flavor profile ranging from dates to pecans to dried cherries. Nice vanilla and toasty oak finish to leave one salivating until the next sip. It struck me that this one has been sitting for awhile, because the hops were much tamer than I expected. Well done. StewardofGondor (1933) - Washington Heights - Milwaukee, Wisconsin, USA - NOV 6, 2006
Much darker than its non-barreled batch, with a chestnut-caramel hue. Murky, not muddy, just mystical. A tan galaxy swirls on top of it. Sweet plum juice and brandied figs delve deeply into the glass. Aromatic figgy pudding with concord crème brulee take turns with rhubarb left soggy and baking for hours. Thick, boozy, flavorful beauty. Mulberry glazes Christmas cut out cookies. Thick rhubarb is stuck with concord fig filling and a black cherry saturated graham cracker base. Low and behold the booze that ignites the throat with an equally thrilling, fiery amarillo hop-like presence. The booze actually smoothes out the base beer for thorough complexity. Sticky palate and the epitome of winter warmers. Perhaps the biggest barleywine mouth feel I’ve ever known. Black cherries get seduced by toasted coconuts and balsa batter while blackened boysenberry juice briefly glazes over rhubarb and gets slightly licked by flame. Mince meat, Disarenno and brandy plum butter ease in with the smooth black currant on toasted grahams on the way out. Splendid.