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From behind the row of bourbon barrels, shrouded lamps exude an amber glow and cast ghostly shadows up the stone walls of the earthen cellar, and upon a sturdy barrelhead, between the bottle rings and the charcoal script of ancient brandings sits a coppery beverage of such enchantment that between the creaking of wooden staves and the aura of the angels’ share, you know the spirits still live in this place. And you raise that snifter through the heavy air to your nose, where the bouquet engages your senses with spice and wood, and upon your tongue, this ancient ale swirls thick in deliberate eddies, unleashing flavors of such unfathomable complexity that your senses struggle to contain that manifestation within comprehension. For between the tug-of-war of that beverage’s subtle chill and the alcohol’s soothing warmth, you are indulged with full, rich malts and velvety caramel, which mingles elegantly between the fruit and spice of hop bitterness and the spellbinding release of bourbon-vanilla. Your snifter embodies the spirits of this place, so acknowledge their presence with this gorgeous beverage, and serve it neat.
petep2112
Reviewed in the United States on September 1, 2015
I was lucky to have my brother help me with this recipe. He's an advanced brewer and this was my second brew. My first was a simple rye beer. Without his help, I probably would have screwed this one up. This was a complex recipe that took most of a Saturday to brew. Once it was completed and moved to secondary fermentation for two weeks after two weeks of primary fermentation, we left this alone for nearly four months in the keg.Everybody loved it. The best comment came from my brother who had bought some bottled barleywine at a specialty store and said mine tasted better.I'll be brewing this one again.
petep2112
Reviewed in the United States on September 1, 2015
I was lucky to have my brother help me with this recipe. He's an advanced brewer and this was my second brew. My first was a simple rye beer. Without his help, I probably would have screwed this one up. This was a complex recipe that took most of a Saturday to brew. Once it was completed and moved to secondary fermentation for two weeks after two weeks of primary fermentation, we left this alone for nearly four months in the keg.Everybody loved it. The best comment came from my brother who had bought some bottled barleywine at a specialty store and said mine tasted better.I'll be brewing this one again.
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