Deep amber with a creamy tan head and light haze.
A blend of bready and banana yeast esters, toffee malt flavors and citrus hops. Allowing the beer to warm to ~50° - 55°F really allows the malt and hop character to come through.
Flavor is rich and malty, with a pronounced yeasty ester profile. It finishes with light citrus and tropical fruit hop flavors.
Rich and smooth up front. At mid-palate the beer transitions to a pleasant dryness and lingering hop bitterness with a slight alcohol heat on the finish.
We make small adjustments to the recipe every year, just a little bit, as it provides an opportunity to try some different hops or malts. This year, the changes were minor; we used Nugget instead of Magnum for the bittering hop, and we replaced the CTZ hops in the whirlpool with Cascade to give the beer a pinier, more citrusy note. It’s a well-rounded, complex beer that is ready to drink now, or can be aged at cellar temperature for many years.
Barley wines are traditionally hefty brews, but ours is downright excessive. The huge maltiness of this beer is only tamed by an equally prodigious addition of hops, creating a rich, slightly sweet, caramel-hued ale infused with assertive bitterness and bright hop notes, all culminating in a pleasing dryness. While it will evolve into an even more glorious brew with age, this beer’s delicious onslaught of flavors will seriously challenge your ability to wait any longer to drink it.
|ALC/VOL: 11.6% IBUS: 80
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