Archive for the 'Barleywine Style Ale' Category

Sierra Nevada Barrel-Aged Bigfoot Barleywine Style Ale

Sierra-Nevada-Barrel-Aged-Bigfoot-Barleywine-Style-Ale

Our cult-classic beast of a barleywine.

From the Brewer – “Bigfoot is a beast of a beer, brimming with bold flavors of bittersweet malt and heaps of aggressive whole-cone Pacific Northwest hops. First introduced in the winter of 1983, Bigfoot is a cult-classic beer brewed in the barleywine style, meaning a strong, robust, bruiser of a beer with the refined intensity of a wine. Bigfoot is prized by beer collectors for its supreme cellarability. Under the proper conditions, it can age like a fine wine, developing new flavors and character as it matures in the bottle. Each new release or “expedition” is vintage dated. Collect your own and see the flavors develop and progress.

Aging Beer

Most beer should be consumed as fresh as possible to experience the bright flavors and complexity the brewer intends. Occasionally, though, some styles of beer will progress and improve with a bit of age—not unlike a fine wine. Beers that are high in alcohol, have a moderate amount of roasted grains, use a wild yeast, are barrel-aged, and are bottle conditioned are prime candidates for aging. Over time, gradual oxidation changes the flavors of the beer, adding notes of sherry or port wine and smoothing out harsh alcohol flavors. Vintage beers should be stored in a dark place with a cool and constant temperature for best results. Barleywines and Imperial Stouts are great candidates for aging, and both Bigfoot and Narwhal will progress in the bottle for years.

Great with Bread Pudding, Mission Figs, Medjool Dates. Also with pungent Blue Cheese.

Hops: Chinook, Cascade, Centennial
Malts:  Two-row Pale, Caramel
Yeast: Ale yeast
Original Gravity: 6° Plato
Hop Bitterness (IBU’s): 90
Alcohol by volume: 9.6%
Format: 750mL Bottle
Seasonality: Year Round

Lakefront Brewing Beer Line Barley Wine Ale

Lakefront-Brewing-Beer-Line-Barley-Wine-AleFrom the Brewer – “Beer Line is an off-the-rail barley wine style ale: rich, malty, multi-layered, and copper-amber. The off-white head liberates aromas of strawberry, dried-fruit, grapefruit, and papaya. The smooth, malt-forward flavor is equally complex, with undertones of caramel and toffee. Not overly sweet by any means, organic Bravo hops balance the malt syrup sweetness, finishing slightly spicy with a pleasurable alcohol warmth.”

We recommend serving Beer Line as an after-dinner digestif. It will pair well with the sharp flavors of an American-style Gorgonzola or a five-year cheddar. Beer Line’s dried fruit flavors will rhyme with the nutty, fruity aroma of a rich Stilton.

Hops: Organic Bravo
Malts: Organic Two-Row Pale, Organic Munich Malt, Organic Rolled Oats, Organic Rolled Rye
Original Gravity: 25° Plato
Hop Bitterness (IBU’s): 52
Alcohol by volume: 12%
Format: 6 Packs
Seasonality: Winter

Dogfish Head Olde School Barleywine Style Ale

Dogfish-Head-Olde-School-Barleywine-Style-AleFrom the Brewer – “Fermented with dates and figs, this smooth barleywine has a unique flavor. The concept for this beer came from an old cellerman’s manual Sam came across. At about 15% ABV, this beer is a great candidate for aging. Over time, the beer dries out and the pit fruit flavors come forward and the hops recede. Our recommendation? Grab a few bottles when you find it — enjoy one now, and age the others for a bit. Let us know which you prefer!

Great with almond-stuffed dates, pumpernickel, tart cherries, blue cheese with honey.

Hop Bitterness (IBU’s): 85
Alcohol by volume: 15%
Format: 4 packs
Seasonality: Fall

Heavy Seas Below Decks Barleywine Ale

From the Brewer – “Our English style barleywine – rich, malty, and opulent. Great at time of release but will benefit from bottle aging for many years to come.”

Below Decks Beer Balls
1 lb ground beef
1 t  garlic powder
1 t  onion powder
black pepper
2 T worcestershire sauce
3/4 c ketchup
12 oz Below Decks Barleywine
1 T flour

Mix spices and 1 T of the barleywine into ground beef to taste. Form into small balls and cook until done. Mix ketchup, barleywine, worcestershire sauce in a separate pot and simmer for 20 minutes, reducing the liquid a bit. 

Place drained meatballs & sauce into a crock pot and cook on low heat for at least 2 hours.  If a thicker sauce is preferred, before serving, sprinkle 1 T of flour over meatballs and stir.

Makes about 36 small meatballs.

Alcohol by volume: 10%
Format: 1 pint 6 oz. bottle
Seasonality: Vintage Dated


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Good 08/28/2018 - 09/11/2018