Justintoxicated. - Vancouver, BC

~'cause life is too short to drink the same thing twice~
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Posts tagged "barley wine"
Thomas Hardy’s Ale - O’Hanlon’s Brewing Co, 11.7% ABV, (Devon, England) (listed in “1001 beers you must taste before you die”) first brewed in 1968, discontinued since 2009 On the back label: “Britain’s strongest ale is a piece of brewing history. Bottles of this rare, bottle conditioned classic have kept for at least 25 years, maturing in flavour like fine wine. ‘Bottle Conditioning’ is a secondary fermentation in the bottle during which Thomas Hardy’s Ale develops its uniquely rich and complex character. The process produces a sediment which is laid down over time as part of the natural fermentation process.” My Notes: My Rating: C Why I kinda like it: rich flavour but not exactly refreshing Where I got it: Viti Wine & Lager How much: $7, 250ml Do I love this enough to drink it again: No Would I recommend this to beer afficianados: Yes Tasting Notes (bottled in 2006): vintage and individually numbered, pours with zero carbonation, thicker than water viscosity, cloudy hazelnut brown with quite a bit of sediment. Thick malts and light coffee on the nose. Initially watery as it enters the mouth, quickly thickens and turns alcoholic mixed with rich caramel malts,light bitter chocolate,medium-roast coffee, hazelnut, brandy, 6/10-level sweetness, finishes with lingering bittersweetness. Medium-high complexity, high depth, long length, good transitions, great carry, not so good drinkability. Highly potent and flavourful but the lack of carbonation really doesn’t appeal to me.

Thomas Hardy’s Ale - O’Hanlon’s Brewing Co, 11.7% ABV, (Devon, England) (listed in “1001 beers you must taste before you die”)

  • first brewed in 1968, discontinued since 2009

On the back label:

“Britain’s strongest ale is a piece of brewing history. Bottles of this rare, bottle conditioned classic have kept for at least 25 years, maturing in flavour like fine wine. ‘Bottle Conditioning’ is a secondary fermentation in the bottle during which Thomas Hardy’s Ale develops its uniquely rich and complex character. The process produces a sediment which is laid down over time as part of the natural fermentation process.”

My Notes:

  • My Rating: C
  • Why I kinda like it: rich flavour but not exactly refreshing
  • Where I got it: Viti Wine & Lager
  • How much: $7, 250ml
  • Do I love this enough to drink it again: No
  • Would I recommend this to beer afficianados: Yes

Tasting Notes (bottled in 2006): vintage and individually numbered, pours with zero carbonation, thicker than water viscosity, cloudy hazelnut brown with quite a bit of sediment. Thick malts and light coffee on the nose. Initially watery as it enters the mouth, quickly thickens and turns alcoholic mixed with rich caramel malts,light bitter chocolate,medium-roast coffee, hazelnut, brandy, 6/10-level sweetness, finishes with lingering bittersweetness. Medium-high complexity, high depth, long length, good transitions, great carry, not so good drinkability. Highly potent and flavourful but the lack of carbonation really doesn’t appeal to me.

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Mass Extinction (Ice Barley Wine) - Phillips Brewing, 12% ABV, (Victoria, BC) On the label: “Just like the dinosaurs this barley wine was ice-aged at glacial temperatures. Throughout the fermentacious period water underwent a chrystaline phase transition which distilled the remaining liquid into a naturally-sweetened nectar of caramel flavour. Being an archaealcohologist never tasted so good.” My Notes: My Rating: B- Why I like: rich and very deep Where I got it: Legacy Liquor How much: $8, 341ml Do I love this enough to drink it again: No Would I recommend this to beer afficianados: Yes Tasting Notes: pours bottle dark brown, minimal head, very thin ringed retention, minimal thin lacing, barely visible streams. Strong coffee and caramel aromas on the nose. Lethal alcohol base (vodka-like) is apparent immediately and persists throughout, heavy bitter caramel in the mids, thick malts, 5/10 sweetness, slight mintyness, 3/10 coffee bitter finish. High depth, medium complexity, long length, good carry, okay transitions, okay drinkability. Surprisingly drinks okay for 12% ABV, not something I would drink again though.

Mass Extinction (Ice Barley Wine) - Phillips Brewing, 12% ABV, (Victoria, BC)

On the label:

“Just like the dinosaurs this barley wine was ice-aged at glacial temperatures. Throughout the fermentacious period water underwent a chrystaline phase transition which distilled the remaining liquid into a naturally-sweetened nectar of caramel flavour. Being an archaealcohologist never tasted so good.”

My Notes:

  • My Rating: B-
  • Why I like: rich and very deep
  • Where I got it: Legacy Liquor
  • How much: $8, 341ml
  • Do I love this enough to drink it again: No
  • Would I recommend this to beer afficianados: Yes

Tasting Notes: pours bottle dark brown, minimal head, very thin ringed retention, minimal thin lacing, barely visible streams. Strong coffee and caramel aromas on the nose. Lethal alcohol base (vodka-like) is apparent immediately and persists throughout, heavy bitter caramel in the mids, thick malts, 5/10 sweetness, slight mintyness, 3/10 coffee bitter finish. High depth, medium complexity, long length, good carry, okay transitions, okay drinkability. Surprisingly drinks okay for 12% ABV, not something I would drink again though.

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