Tag Archive: Barley Wine


Lervig: Barley Wine 2017 (Norway: Barley Wine: 12.9% ABV)

Visual: Black. Still. Small grey-brown dash of a head.

Nose: Vanilla, liquorice and fudge. Caramelised brown sugar. Treacle. Almonds. Light strawberry.

Body: Light charring. Chocolate liqueur. Heat at the back of the throat. Chocolate toffee. Brown sugar. Toasted teacakes. Toasted marshmallow. Vanilla fudge. Light strawberry. Black cherry. Quality bourbon undertones. Sticky toffee pudding.

Finish: Sticky toffee pudding and treacle. Fudge. Liquorice. Vanilla. Toasted teacakes. Toasted marshmallows. Charred touch. Bourbon.

Conclusion: Ok this smooth. Has big flavour. Has evident but not overpowering bourbon ageing influence. Huge and rewarding range if you hold the beer on your tongue. We have here an entry for the fuck-yes-this-is-how-you-make-a-barley-wine contest. They were only allowed one word for the name of the contest so they cheated by using hyphens.

So, this is deeply sweet with sticky toffee pudding, treacle and chocolate liqueur at the base. It somehow has those very sweet flavours restrained so as not to become sickly – as would be very easy to occur with a barley wine of this type and strength.

I think that some of that restraint is due to toasted teacake undertones – bready but still slightly sweet matching but also grounding the flavours. Similarly a toasted marshmallow character gives some sweetness against light burnt notes that segue nicely into the light charred character into the finish.

All of this delicious character and I’ve not even touched on the bourbon influence yet. Early on it just shows in how damn smooth the beer is, then comes out in vanilla and fudge notes, then finally it shows in its rawest form in smooth but present actual bourbon spirit flavours – coming out as subtle elements beneath the rest of the beer.

So what downsides does it have? Well, I’m not a huge fan of liquorice notes in beer, and this does use it heavily early on , but a) it actually isn’t used half bad here and b) the liquorice notes left before they started to wear on me. Shockingly they were actually used to add to, not detract from the beer.

So, that is the worst I have to say, this is a great beer. Buy it. Drink it.

Background: I’ve had a few Lervig beers over the past year – some have been awesome, some have been ok but not stand out. I was beginning to think I was mainly grabbing them for the odd names and labels. However enough have been good that I don’t regret grabbing them. Decided to grab this to see how they do with the non hoppy beer styles – especially as this one has spent 12 months in bourbon oak. Put on Jack Off Jill – Clear Hearts, Grey Flowers – a mix of melodic, screaming, anger and sorrow in a gothic punk style. Such an awesome album.

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Brewdog: Abstrakt: AB 25 (Scotland: Barley Wine: 13.3% ABV)

Visual: Very dark black-cherry red. Thin brown dash of a head.

Nose: Treacle. Fudge. Vanilla. Toasted marshmallow. Liquorice all-sorts.

Body: Treacle. Liquorice. Vanilla. Toffee. Buttery notes. Charred meat ends to charcoal. Chalk touch. Black cherry. Brown sugar.

Finish:Liquorice all-sorts. Butter. Charred notes.

Conclusion: This is … very buttery, very buttery indeed. That is not such a good thing. There is a good base beer apart from that; Solid treacle notes, very smooth body that hides the alcohol and good toffee and vanilla from the bourbon barrel ageing. I mean I even enjoy the liquorice that they manage to use in moderation and have slight liquorice all sorts sweeter notes.

But…. yeah, as you go on that real thick buttery character just grows and grows. Now I don’t know if it from a brewing fault in the base beer, from the barrel ageing, a combination of both or what, but something just doesn’t click here. Generally butter notes are considered off notes in beer, but I have defended them from time to time where they seem to accentuate the high points of the beer they are in, but that doesn’t apply here – they are distinctly off notes.

Now, to look on the bright aside of the beer – it is very good at concealing its high alcohol – I’ve seen beers of roughly half the strength seem far rougher, and the smoothness doesn’t stop it playing with big flavours either, dodging another common flaw in aged beers where the smoothness comes with an associated lightness. This all grinds to a screeching halt sooner or later though as the buttery notes come out again. Now, maybe this is another beer where a bit of ageing may sort it out, but since they are selling it now, I expect it to be good now.

The buttery character is a greenery pocked, thick and fatty thing – so, I guess high quality for butter? But that doesn’t make it a better experience – it keeps hiding the better notes underneath it. Late on black cherry and similar dark fruit notes come out from under that shell, and it would have been nice to see more of them.

At a cheaper price this would be flawed but with a quality of the base against it that makes it worth investigating, At ten quid a pop this cannot be a worthwhile purchase I’m sorry to say. A potentially good beer stomped by its worse elements. So there we go.

Background: Another of Brewdog’s one off speciality beers – this one a Barley Wine that has spent 6 months on a bourbon barrel. That actually doesn’t sound that unusual. Ah well, they can’t all be super odd high concept brews. Let’s just hope it is really good to make up for it. Anyway, another one grabbed directly from their online store. Put on Ritualz –CDR for this. Not listened to it for a while and it is a really out there, moody electronic set of tracks that I felt the need to jump into again.

Siren: Fred In London (England: Barley Wine: 11% ABV)

Visual: Bronzed gold. Thin yellowed head. A small amount of small bubbled carbonation. Some suds left by the head.

Nose: Golden syrup and brown sugar. Brown bread. Crushed hard sweets. Dried apricot. Fresh dough.

Body: Fresh bread. Sulphur smoke touch. Brown sugar. Raspberry hard sweets. Dried apricot. Golden syrup. Oily hop bitterness. Brown bread. Honey.

Finish: Golden syrup to treacle. Earthy bitterness. Sour cream note. Oily hop character. Kiwi. Nutty

Conclusion: There are three explanations I can think of my my views on, and reactions to this beer compared to Hair Of The Dog’s original. 1) My previous experiences with Hair of The Dog’s Fred have been with aged examples due to how long it took me to get and drink them, while this is a relatively fresh beer. 2) My memory has exaggerated how great that beer was compared to my experience now. 3) This beer is, in fact, not as good as Hair Of The Dog: Fred.

This is very golden syrup and brown sugar sweet. Very much using the malt needed for the high abv to make it a sugar shock of a hit. By comparison the hop character seems a lot simpler – giving slight kiwi and dried apricot notes, then an odd British real ale feeling touch of sulfur smoke and light earthy hop notes in the finish.

So, based on an ever fallible memory, this is not as good as the Hair Of The God classic. So, does it hold up as a beer in itself instead then?

Well, it has simple, but joy bringing notes. Big golden syrup, big brown sugar and hop oils, wth light but oily bitterness. The smoke, small as it is, adds extra depth – but for all that it feels like a middle of the road barley wine.

In the good news, it does hide the alcohol well. There is a hint in the flavor, but no burn with that – very smooth overall without going so far as to make it seem not beer like – however it seems fairly standard rather than a stand out experience.

Unless my memory is lying to me this is not a patch on the original Fred. Ok, but not up to its heritage.

Background: I freaking love Hair Of The Dog beers, and Fred is one of the first few I ever tried of them. Siren have had a good run with remaking other peoples’ beers in collaboration – most notably their take on Even More Jesus – so when I heard they were doing a collaborative remake of Fred, I decided it was a must grab. This was grabbed from Brewdog’s online store and drunk while listening to Akala: Knowledge Is Power – Vol 2. Still blows me away how good Akala is.

Brewdog: Abstrakt: AB 23 (Scotland: Barley Wine: 11.5% ABV)

Visual: Pale varnish red. Thin off white head.

Nose: Red cherries. Boozy. Brandy snaps. Treacle. Rum Soaked Raisins. Hop oils.

Body: Smooth mouthfeel, yet with boozy notes. Vanilla. Flapjacks. Fudge. Hop oils. Sesame seeds. Bready. Cherries.

Finish: White bread and oat slices. Light oily sheen. Oily hop character. Peppermint. Milky. Raisins.

Conclusion: Not bad, but, somehow, sometimes overly smooth, yet with boozy notes? How does it managed that?

Ok, with that quick overview for the TL/DR crowd done, let’s get down to the details. This is both an impressive base, and seeming to lack much to build on that. At that base it is smooth (Generally – see the comment on boozy notes above) with a bready and oaty character that generally keeps it from feeling light as barrel aged, or just generally aged beers can be (Again generally – as mentioned it does run to overly smooth at times) . It has a good hop oil character as it warms, giving needed extra thickness and you can see the bourbon ageing in full swing on top of that – bringing lots of vanilla, some fudge and lots of smoothness (yeah, that smoothness is something that keeps coming to mind while drinking).

Beneath that base there is … not that much. It is kind of milky, mixed with bready character to give a bread pudding sort of imagery. Which is odd as the aroma booms with hints of things to come – You are enticed in with brandy snaps, raisins, cherries and rum – all of which are very muted to non existent in the body when you get there. The hints you do get are more in the cherry direction than the others – and even there they feel light compared to the vanilla that dominates the base.

The quality of that base in ease of drinking despite the abv and occasional boozy notes is what keeps me at this, but at ten quid a pop it desperately needs more than that to be worth it. Maybe a bigger brewed base so that more survives the ageing, maybe a different, more character filled barrel for ageing, maybe a bit more done with hops. Just something. It feels supremely crafted as a base and it is begging for something more to be done with it.

Not bad, but definitely a disappointment.

Background: The latest in Brewdog’s one off special beer releases – as always I am not an unbiased actor on Brewdog beers. This one is a bourbon barrel aged barley wine. That actually seems fairly ordinary for an Abstrakt release – hope it brings more than that into play on drinking. This was grabbed directly from the Brewdog store and drunk while listening to some Bikini Kill. Still an awesome angry punk band.

Gusswerk: Dies Iræ (Austria: Barley Wine: 10.9% ABV)

Visual: Very dark brown to black. Thin greyed head.

Nose: Brandy cream. Buttery shortbread. Black liquorice. Port. Butterscotch.

Body: Fruitcake. Liquorice. Port. Rum soaked raisins. Very smooth. Dried apricot. Tart blueberry. Light chalk. Cola. Werther’s Originals. Vodka. Slight fudge. Pear drops.

Finish: Brandy cream. Fig pudding. Liquorice. Port. Blueberry. Brown bread. Cola. Vodka. Pears.

Conclusion: Ok, this has a lot of liquorice flavour in it. I can deal with that. Not my favourite element in a beer, but not one that causes instant hatred of the entire beer either. It just needs to be used carefully ya know?

Anyway, for all its strength this beer is very smooth – there is a kind of alcohol edge to the flavours, kind of a vodka weight, but no fire or roughness which is impressive. Since this was a 2015 bottling and it is now 2017 its possible that is the ageing going to work – I’m not sure if they hold back releases deliberately, or if I was just lucky to get an aged one. Either way it seems to have worked.

As can be guessed from the colour in the photo, this works on the darker side of the barley wine scale for flavours. (as a side note – is it just me or do a lot of barley wines seem to do that these days? – I kind of miss the brighter barley wines at the moment.) Obviously it has the heavy liquorice I already mentioned, but also deep ESB like notes such as a fruitcake character, brandy cream, blueberry and port. The strangest thing about this, is that when it all blends together it can taste kind of like alcoholic cola. Another set of words I never thought I would type.

It’s good – not out of the normal range of quality for a barley wine, but good enough. It is also a tad expensive, so it needs to be a bit above just good for it to be worth the price tag unfortunately.

It does have a good range for the most part – tarter notes in the blueberry, obviously the heavy dry liquorice, and even some green fruit fresh pear notes. It is smooth, but with that it also seems to lack a bit of weight to the flavours. Probably part of the old ageing trade off. Also in the latter half of the bottles it did seem to tend towards the heavier, drier and less exciting flavours. Another beer where sharing helps it show itself to its best.

So, pretty good, but with some small flaws, the dominance of the liquorice, the lighter flavours due to age and the wearing nature over time – between them I cannot recommend it at going cost – you are really paying for the ceramic bottle – but if you find it at a more reasonable price this is a good barley wine.

Background: Final beer grabbed from Craft Beer Kontor in Hannover, and to many people’s shock, this is not a German beer! Turns out this one is from Austria – now at the time I thought “cool, I’ve not done a beer from Austria before.” Turns out I was mistaken on that one, I have done a couple, still, always good to expand my brewery horizons. I will admit I grabbed this mainly for two reasons 1) Because I haven’t had many barley wines recently and 2) Because the ceramic bottle looked fecking cool. I am shallow. Dies Iræ is apparently a Gregorian chant describing the day of judgement – pretty cool imagery even for an atheist like myself. Anyway, this was fairly expensive – I’m guessing mainly because of the bottle – ah well. Also this, the 2015 edition,was drunk 2017 – and oddly lists on the bottle as 10.9% but on the attached cardboard as 9% abv. Googling suggests the 10.9% is accurate so I’m going with that. Drunk while listening to Praxis: transmutation. I considered going for Gregorian chants, but decided that would be a bit too much dedication to the theme.

wild-beer-co-raconteur-3-yr

Wild Beer Co: Raconteur 3 Yr (England: Barley Wine: 9.9% ABV)

Visual: Very dark burgundy to black. Thin grey dash of a head.

Nose: Very vinous and heavy. Cider. Sour red wine. Malt loaf and raisins. Slight alcohol tingle. Sour white grapes. Sour black cherries. Sweet red cherries. Apple crumble.

Body: Bready. Alcohol feel at the back of the throat. Sour red wine. Malt loaf. Raisins. Sour grapes. Cider. Acidic tingle. Slight charred oak.

Finish: Sour red wine with sediment. Raisins. Soft vanilla and toffee. Cider. Sour air. Malt loaf. Sour apples. Brown sugar.

Conclusion: Ok, even more so than original Raconteur, this feels dominated by the oak ageing. Which is a lot. However considering that the base beer was already pretty much lost in the original – having more to play with actually does add to the beer here. However the adding of Modus Operandi to the mix has also done it a world of good . It has the Modus’ sour, slightly acidic character matched to lots of Somerset cider style acidic appleness and wine vinous sourness – lots of good elements, but not much of the base barley wine is there, even considering the original. So as a subtle, slightly oak influenced beer where you can appreciate both the base and the oak ageing, this is a bit of a failure; You get malt loaf and raisins as a solid base but that is a bout it. So, as an insanely oak aged beer? How does it do as that?

Well at its base – probably due to the modus influence – it feels close to the more sour end of the Flemish bruin style – it has that harshness and soft acidity at the back of the throat. That is then emphasised by the sour, acidic, cider character that is laden throughout. The sour red wine character, which normally is one of the booming elements, actually kind of grounds the beer here. This really does not feel like a barley wine – however if you take it as an unbalanced barrel aged Belgian bruin – it is rough but actually works pretty well. The harsh characteristics are actually a benefit, not a flaw if looked at like that.

So, it completely overshoots the style it aims for, and ends up as a good example of a completely different style. Genius or madness? You decide.

Background: I found the original Raconteur ok, but very dominated by the oak ageing – so, was unsure if to grab this- which has spent a mighty three years in the oak- from Independent Spirit. If you can’t guess from the fact I am doing notes, I relented and bought it. Hopefully that was fairly obvious. Anyway this has spent time in Somerset Cider and Burgundy wine barrels and some Modus Operandi has been blended in with the resulting beer. Drunk while listening to Gogol Bordello’s Trans-Continental Hustle. With all the anti immigration shit going on at the moment Immigraniada has become a bit of an anthem for me.

kees-barrel-project-06-2016

Kees: Barrel Project 06/2016 (Netherlands: Barley Wine: 12% ABV)

Visual: Very dark brown to black. Thin off white head.

Nose: Creamy vanilla and very evident bourbon. Very smooth. Caramelised brown sugar. Chocolate liqueur notes. Fudge.

Body: Treacle. Cherries. Vanilla. Soft fudge. Massive bourbon. Very smooth. Malt chocolate. Caramel. Soft alcohol presence with a slight tingle. Brown sugar. Chocolate liqueur.

Finish: Toffee. Vanilla. Golden syrup. Smooth bourbon. Chocolate liqueur.

Conclusion: Ok, this is both smooth as sod and bourbon backed to buggery. This is nice is what I am saying. Despite the darker colour it does not lean away from the intense sweetness of the traditional barley wine – though it does express it with more chocolate and fudge as well as the more excepted golden syrup style. Still, very recognisable straight out of the gate.

If I had to dig into what exactly is the major sweetness here I would say it has a lot of caramel, backed by huge amounts of vanilla – it is delivered with the slightest amount of alcohol prickling, but in general it slips down like quality liqueur. Or, considering the range of flavours, more like a blend of liqueurs – aged in a bourbon cask of course, you cannot deny that influence at any point. Seriously this is possibly one of the most clearly and evident defined beers for showing the bourbon ageing’s influence. It has all of the vanilla, that rugged sweet undertone and slight sour mash notes – all so very clear.

It is only because the base beer and the ageing are so in line that the ageing doesn’t overwhelm the base beer. While the base beer has a lot of flavour it is not so epically big to overpower the bourbon ageing, instead it relies on the base caramel and chocolate complementing rather than fighting the bourbon notes.

So, I enjoy this massively – thought not quite enough for it to be one of the rare “my favourites”. It is classy as all hell – smooth and with full flavour – the only thing it does not have is that unique element that pushes it to the very top and makes it an all time great. Still, that is possibly the weakest criticism there is. It is still great.

So, genuinely great, even if not an all time best, but there is no way you will regret this if you are a fan of bourbon and barley wines. Full on bourbon. Full on barley wine. Full on beer.

Background: This is the third of the Kees Barrel project beers I grabbed, and probably the one I was most looking forwards to. You seem to get less barrel aged Barley Wines over here, so this – aged in Barton Bourbon barrels looked like just the thing for me. Grabbed from Independent Spirit, it was drunk listening to the every energetic indie pop electronic tunes of Grimes for a bit of extra fun.

Weird Beard Hanging Bat Jack's Rye Smile

Weird Beard: Hanging Bat: Jack’s Rye Smile (England: Barley Wine: 11% ABV)

Visual: Cloudy dark red brown. Large inch of creamy brown froth head.

Nose: Roasted nuts. Chocolate cake sponge. Bourbon. Orange. Tart raspberry crème. Lightly milky. Coffee cake. Light cellar’s air.

Body: Malt chocolate. Coffee cake. Vanilla. Bourbon. Orange. Slight sour lime spirit. Slight rye crackers. Tingling alcohol feel. Custard slices. Golden syrup.

Finish: Sour lime liqueur. Vanilla toffee. Bourbon. Sour dough. Malt chocolate. Light pepper and spice. Alcohol air. Caramel. Coffee cake.

Conclusion: I’ve really been working my way through the different adjunct wines recently. This one is probably one of the better ones to have come out of my recent flirtations with the styles. If I had to say why, I would say it is because the base beer seems to match the barrel ageing so well.

The rye influence makes this taste a tad black barley winesque, albeit this is smoother than most black barley wines I have had – it plays with soft coffee cake, nuts and malt chocolate. There isn’t as much rye spice character as I would expect, possibly because of the big sweet malt dose, backed up by the barrel ageing. There is a lot of big flavours to overwhelm more subtle spice.

Speaking of the barrel ageing, it comes across very clearly, without dominating – they instead seem to complement each other very well. There is lots of vanilla, and in fact more raw “Bourbon” feel than almost any barrel ageing I have encountered. I think this may be because the base, whilst big, is less dominating that say an Imperial Stout, so it really seems to let that spirit character play. It adds a distinct alcohol air to it all in a boozy fashion.

The two work very well together, with vanilla backing the coffee cake, and the bourbon air lasting out over the slightly peppery finish. The bourbon ageing also seems to bring some of that orange spirity notes into play as well – at least I think it is the bourbon, it seems to have shown up in a lot of American wood barrel aged beers recently.

While not superlative, it is good. Unfortunately the high golden syrup sweetness plays away from its strengths. The main core of sweetness is average, all the fun comes from the more mellow surrounding notes. However there is a lot to recommend in the surrounding notes. If the alcohol had been a tad better hidden this could have been a very luxurious, sipping, malty rye ale. As is it is still very welcome and with a hell of a lot of character.

Background: Grabbed from Independent Spirit this is a rye wine that has been aged in bourbon barrels – and from the name I would guess Jack Daniels, but that is just a guess. I ended up losing half of the bottle in a slight mishap, so this was based on about 300-400 ml worth, which I figured was more than enough for a set of tasting notes. Drunk while listening to the Jet Set Radio OST, which is fantastically funky and awesome, even if it does miss out my two favourite tracks from the game.

Moor Benny Havens Scotch Whisky Barrel Aged

Moor: Benny Havens: Scotch Whisky Barrel Aged (England: Barley Wine: 10% ABV)

Visual: Deep bruised apricot skin. Coffee froth beige head. Much creamier and larger head on second pour.

Nose: Apples. Pepper and ritz crackers. Gooseberry and grape skin. Brown bread. Dried apricot. Blended whisky. Musky. Very milky coffee. Paprika.

Body: Golden syrup. Cloves and pepper. Aniseed. Pear drops. Fairly smooth texture but spicy. Apricot. Cinnamon. Brown bread. Lightly spirity. Toffee. Blended whisky. Apples. Caramel.

Finish: Light charring. Milky chocolate. Aniseed. Mulled wine. Light gin. Toffee. Greenery. Smoke. Apple. Honey. Hop oils. Dried banana.

Conclusion: Bit of a mixed up wee beast this one. Can’t say I disapprove. This leans towards the good side of disorganised, but because of that it does lack a lot of polish.

So, let us rewind a few moments and let’s try to break this down. Note one is that this is spicy – a fact that I would, at a guess, put at least part as whisky influence, but it is hard to say – depending on the region the whisky is from, a barley wine can push a lot of similar notes to a whisky. This feels half way between a Highland whisky and a European peppery noble hopped beer. I am going out on a limb by saying that as I have no idea if either were used to make this -it is just the flavour impression it leaves. The whisky feels a tad spirity in a blended whisky way, but that could just be the already high abv of the beer.

At the base, under all that, is a heavy honey to golden syrup barley wine – a tad rough but with a smooth mouthfeel. Around the edges you get fruitiness, from apricot to gooseberry, rounding notes and most probably the most subtle part, especially compared to the whisky, hop oil and spice punch. Late on a large apple character does grow out of it though to surprising prominence.

So, yeah, a mix of barely related notes – it isn’t one I’d recommend as high art, but there is something to its eclectic mix that I enjoy. So, not polished, nor near the high end of the barley wine style, but it definitely has charms. Decide from the notes if you think that means it will be one for you.

Background: Been far too long since Moor have graced these pages, so here it is, grabbed from Independent Spirit (I promise drinks form another source will turn up soon!). This is scotch whisky barrel aged – I am unsure if all Benny Havens is barrel aged or not, so I listed it in the name – if anyone knows please comment and let me know. Drunk while listening to a bit of a mash up – Erock’s excellent Mad Word meets metal and Rise Against’s Help Is On The Way being the stand outs. I seriously love the song Mad World – one saw a busker doing it on the London Underground and hung around for the entire song. I may have been mildly drunk at the time, but it was still cool.

Hawkshead Wild Beer Oat Wine Cider Brandy Barrel Aged

Hawkshead: Wild Beer: Oat Wine: Cider Brandy Barrel Aged (England: Barley Wine: 9% ABV)

Visual: Deep hazy dried apricot darkened body. Moderate dark brown bubbled head.

Nose: Oily and apples. Hop oils. Stewed apricot. Alpen – with raisins and sultanas emphasised. Dried banana. Raspberry tart notes. Syrupy.

Body: Raspberry. Malt chocolate. Fudge. Apple syrup. Vanilla custard. Hop oils and accompanied bitterness. Alpen. Peach.

Finish: Apple syrup and hop oils. Malt chocolate and fudge. Dry oats. Vanilla and vanilla pods. Raisins. Spicy rum. Greenery bitterness.

Conclusion: Oat Wine! Apple filled oat wine! Now, the original Oat Wine collaboration didn’t really grab me. This is similar, but the cider brandy ageing has had an interesting effect.

That base muesli style and those apricot fruit notes, are still there. In fact the pre hop styling greenery bitterness is kind of still there as well, but leaning towards a more hop oil evident character here.

What is added is a sweet syrupy character, very apple flavoured – though very artificial tasting due to the sweetness. It made me think of apple ice cream syrup, if there is such a thing. I have never encountered it, but if it does exist I would imagine it tastes like this.

Does the beer work? Hmm. Well, while artificial feeling, the sweetness of the apple adds a strong note that does help the beer early on. It adds an easily identifiable element at a point where the base beer was struggling to find itself – this strong character added to the Alpen like base does help sooth some of the flaws.

Later however it does become kind of wearing – the bitterness and oats mix in a slightly leaden fashion. However, overall I will say it is a slight improvement. It still feels like it doesn’t really do enough to leverage the strength of the oat style, but the early,bright, moments are pleasant.

Still weak, but less weak than before. At 9% abv kind of ironic, no?

Background: Not an auspicious start for this one. I had grabbed it at the same time as the standard Oat Wine, a beer which didn’t really impress me. Then I was warned by one commenter to avoid the Cider Brandy barrel aged version. Which I already had. Fuck. Ah well, I oft go against common consensus on beers so let’s give it a go anyway. Drank while listening to New Model Army: Thunder and Consolation. NMA are such a great band.

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