Sour English Barleywine BJCP Style?

[Hopper5000]

Hey,

Curious is anyone had some helpful input on what style I should enter this beer in? This was a brew which we didn't mean to go sour in the barrel but it did unfortunately. The brew was a 2nd use Bourbon Barrel and the first beer in there was a Curieux clone which was only in there for about 4 months. This one aged for about a year.

I was thinking of entering it into a 29C but that states that prominent wood character isn't appropriate. I was thinking maybe 34B and combining it with wood aged but I really don't know. Any thoughts would be much appreciated!

 

[Gnomebrewer]

Sorry, can't help with the style, but I can help bump this up ahead of two pages of spam.

 

[Hopper5000]

Yeah thanks I saw that last night... looked pretty intense on the spam.

 

[IslandLizard]

You mean 28C? Is the wood flavor overwhelming, as in not balanced?

If that's the case, 33B may be more suitable. Although many Barley Wines typically get barrel aged, not all are.

Mistakes are often hard to classify within style guidelines. I'd go with one that fits best, and you could win in because it's an outstanding beer, not just standing out.

 

[Hopper5000]

Thanks for the input. Since it soured in the barrel a bit I don't think it fits into the wood category on its own. Hence why I was thinking 28C wild ale (you are correct on the above edit I put the wrong category). However, because of the wood quality I don't think it fits that well into 28C. The wood isn't overwhelming but it for sure tastes like a wood aged beer that went tart. However it's hovering at about 10% so it doesn't fit into many sour beer categories.

Thus why I was thinking of doing 34B (combining 28C and 33A or 33B together)