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Old 10-27-2008, 07:31 PM   #1
Nov 2005
Newport News, VA
Posts: 662
Liked 3 Times on 2 Posts

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
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Old 10-27-2008, 08:06 PM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 153 Times on 144 Posts

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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Old 10-27-2008, 08:11 PM   #3
Tastes like butterdirt
cubbies's Avatar
Nov 2006
St Louis MO
Posts: 1,928
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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.

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