clemson55

Recipes 

I brewed a barleywine back in like Apr that I oaked and it is starting to taste really good. Theres a local competition in a couple weeks that I will probably enter and I'm trying to decide how to enter my beer. Should I enter it in the barleywine section, the wood aged beers sections, or both? Obviously entering it in the wood aged would be the best stylisticly I think, but both sections would give me more chances to do well. But I don't really want to waste four bottles of it on the barleywine category if they are just gonna say it tastes oakey. What do you guys think?

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Drinking - Peanut Butter Oatmeal Stout, Barleywine, Saison, APA, Strawberry mead
In the Works - Summer Rye for my wedding, May 15, 2010

david_42

Recipes 

You are probably best off putting it in 22C. Wood-Aged Beer, as oak isn't part of the base barleywine style. You'll probably also want to decide what the underlying style is. If it is highly hopped, call it an Oaked American Barleywine (19C).

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cubbies

Recipes 

I have to agree with David. I can't imagine it would do very well as a Barleywine because not matter how tasty it is, it would still be oakey and not to style.