Commercial Barley Wine - properly aged? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Commercial Barley Wine - properly aged?

Reply
 
Thread Tools
Old 01-29-2013, 12:43 AM   #1
the_trout
Recipes 
 
May 2011
Rochester, NY
Posts: 438
Liked 95 Times on 60 Posts



So I wanted to try something different and the 2013 release of Sierra Nevada Bigfoot caught my eye. Now, Ive never had a barley wine before so I want to make sure I get this beer at its peak. I do know that often times barley wines are aged for many months and read of fellow home brewers who have aged them for over a year before they are at their peak.

My question is, do you think SN ages this brew for a sufficient length of time before releasing it for sale or do you think I would be best served to let this sit in a nice cool, dark place and sample it in a few months?


__________________
Fish Monger Ale House
On Tap
The Fallen - Maibock
Unearthly IIPA
Bottles
RIS
American Black Ale
CT-A3 - Centennial Amber
Upcoming
Imperial Amber
English Bitter

the_trout on untappd

 
Reply With Quote
Old 01-29-2013, 12:53 AM   #2
inhousebrew
Recipes 
 
Aug 2012
minneapolis, minnesota
Posts: 1,463
Liked 127 Times on 114 Posts


I thought about this when I bought a six pack last year. This is not my favorite Barleywine on the market and in general I think I like English Barleywines better with less hop flavor and more of a malt showcase. That said, if you like hops you should drink these now I guess. I was going to age them but got thirsty and had a few and then split the last two with a buddy so I had nothing to save.

Do you only have a bottle? If so you should drink the one you have and buy another to drink and age.


__________________
I hate Walder Frey...

 
Reply With Quote
Old 01-29-2013, 12:55 AM   #3
daksin
HBT_SUPPORTER.png
 
daksin's Avatar
Recipes 
 
Aug 2011
San Diego, CA
Posts: 4,607
Liked 351 Times on 305 Posts


A well brewed barleywine will be delicious right out of the fermentor, but will continue to improve with age. I don't think any commercial barleywines are sold in stores with more than a couple of months on them, apart from special releases and barrel-aged beers.
__________________
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

 
Reply With Quote
Old 01-29-2013, 12:57 AM   #4
aiptasia
Recipes 
 
Jul 2011
Them Scary Woods, FL
Posts: 3,490
Liked 542 Times on 479 Posts


Both. Not all barleywines are the big bad behemoths. The style ranges from a mere big beer (1.080 OG) to a leviathan (1.120 OG+). Most are best when they've had at least six months aging on them, and many of them can be kept for years, or even decades, and will keep on maturing and changing like a sauterne wine.

My advice would be to try some of your SN bigfoot now and see what you think. 2011 Bigfoot was pretty rough on the pallete when it first hit the market but it's drinkable. As they age, the hops tend to die down and the malts and other ingredients start to really shine on them. A lot of barleywines develop plum, prune and rummy characteristics as they age. If they've peaked, they'll start to taste like soy sauce and then vinegar out on you.
__________________
Paranormal Brewing
Beer so good, it's frightening.

2014: Seven Heavens Series One: Vilon, Mystic Melomel, Skeeter Pee.

 
Reply With Quote
Old 01-29-2013, 11:23 AM   #5
Calichusetts
Recipes 
 
Nov 2011
Plymouth, MA
Posts: 3,007
Liked 495 Times on 297 Posts


I got several barleywines from last year cellaring...including bigfoot. I usually buy a six pack and if its delicious to start...I'll go buy another. Brown Shugga does really well (yes its a strong ale) and I got a bomber of Widmer Bros Galaxy barleywine aging (the bottle I had on New years eve was really sharp so I am hoping a year will help.) I've mixed in a few Chimays and I got a nice little collection going.

 
Reply With Quote
Old 01-29-2013, 11:33 AM   #6
Varmintman
Recipes 
 
Mar 2012
idaho falls, idaho
Posts: 2,102
Liked 663 Times on 416 Posts


I have never drunk or even tasted a barley wine before but received one as a gift this year. Having read this forum I have learned that aging them is a good thing so I put it in my cellar and will keep it there for awhile. But I just wonder what temp it should be cellared at? During the winter it is 40 degrees in there and in the summer maybe 55. What is the ideal temp for long term aging

 
Reply With Quote
Old 01-29-2013, 12:19 PM   #7
Teromous
Beer Gnome
HBT_LIFETIMESUPPORTER.png
 
Teromous's Avatar
Recipes 
 
Sep 2009
Virginia Beach, VA
Posts: 2,958
Liked 560 Times on 306 Posts


I save a bottle of Old Guardian and Bigfoot every year. I keep a few others too, but some breweries don't release every year, and it ends up consuming a lot of space over the years. Despite any aging process they go through prior to release, they undergo a lot of changes when you age them further. I highly recommend aging it, but for longer than a few months!

 
Reply With Quote
Old 01-29-2013, 12:41 PM   #8
Yuri_Rage
Gritty.
HBT_MODERATOR.png
 
Yuri_Rage's Avatar
Recipes 
 
Jul 2006
Southwest
Posts: 14,277
Liked 792 Times on 505 Posts


I prefer most of them fresh. I like the big hop notes and bold flavors. Over time, those get muddled, and I find that the aged examples taste a bit one dimensional to me.

Bigfoot in particular doesn't age well, IMHO. Some years were better than others when released. I'm not certain that any were better with age (I don't have my notes right now, but I think I am recalling correctly).

There are certainly exceptions. Firestone Walker Sucaba is one that is likely very worth cellaring. It's well aged before it's even released, and it's a very unique barleywine for sure. I had last year's February release in September, and it was outstanding. I'd love to stockpile a few and try them over the course of a few years.
__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc

 
Reply With Quote
Old 01-29-2013, 02:05 PM   #9
CKing
Recipes 
 
Feb 2012
North Canton, Ohio
Posts: 169
Liked 9 Times on 8 Posts


American Barleywines are traditionally very hoppy, while English Barleywines are malt forward.
Both age very well.

Bigfoot is a hoppy beast when fresh, and ages real nice.
After a year in the cellar the hops become more herbal, and the beer balances out, after 2 years the hops have pretty much faded and the malt starts to shine, 3 years and older no problem it keeps on going on.

 
Reply With Quote
Old 01-30-2013, 01:23 PM   #10
the_trout
Recipes 
 
May 2011
Rochester, NY
Posts: 438
Liked 95 Times on 60 Posts


Thanks guys, I bought a 4pk of these so Im going to celler 2 of them for at least 6 months and see how this big boy grows up.


__________________
Fish Monger Ale House
On Tap
The Fallen - Maibock
Unearthly IIPA
Bottles
RIS
American Black Ale
CT-A3 - Centennial Amber
Upcoming
Imperial Amber
English Bitter

the_trout on untappd

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Recipe Critique - Big Barley Wine/Oak Aged Ale permo Recipes/Ingredients 10 03-05-2013 07:24 PM
RIS barrel aged... bourbon or wine thetmaxx All Grain & Partial Mash Brewing 5 11-16-2011 12:48 AM
Port from an aged wine? Zanson Winemaking Forum 0 11-14-2011 07:58 PM
Bourbon aged Barley wine recipes homebrewdon Recipes/Ingredients 1 12-06-2010 05:35 AM
What makes a Barley wine.........well a Barley wine instead of a strong beer kkocher13 General Beer Discussion 5 01-08-2010 05:06 AM


Forum Jump