I've had some so-so batches and weren't quite up to snuff, but I didn't have the heart to dump the bottles.
Then I had a very nice barleywine aged for a year. Mixing a bit of the barleywine into the so-so milder ale really makes something interesting. It's really perked up ambers, pales, etc.
After all, old ales and barleywines were developed in England specifically to be added to mild ales to taste...