Learn about how we rate & review beers with our BJCP blind panel here
“Lots of malt, caramel undertones, and hints of vanilla.”
“Old Foghorn is highly hopped, fer- mented with a true ale yeast, carbonat- ed by a natural process called ‘bunging’ to produce champagne-like bubbles, and dry-hopped with additional Cascade hops while it ages in our cellars.”
“Lots of British malt plus Simcoe and Cascade hops.”
“Complex flavors ... raisin, dark bread, and sherry.”
“English-style barleywine aged in a bourbon barrel, then a rye whiskey barrel.”
“Smooth, with notes of caramel, candied fruit, a bit of alcohol warmth, and a sweet finish.”
“An English-style barleywine brewed with all English malts and hops.”
“A full-bodied, high-octane ale balanced out by a 100 IBU hop payload.”
“English-style barleywine aged in a single Buffalo Trace bourbon barrel.”
“Brewed with pale and wheat malts, Magnum and East Kent Golding hops.”
“Blend of Madeira-aged barleywine and steel-aged barleywine finished in Madeira barrels.”
“Caramel and toffee notes abound in this deep copper-colored American Barleywine-style ale alongside toasted malt and a hint of ripe dark fruits. Old Numbskull showcases malt sweetness, intense American hops, and an aggres- sive bitterness.”
“Malt dominates the flavor with just enough hops to keep this malty beast in check.”
“English barleywine aged for 26 months in Woodford Reserve bourbon barrels.”
“Treated with toasted coconut, caramel, vanilla, cacao nibs.”
This delicate blend of 14-month Barrel Aged Barleywine from Fremont (in Woodford Rye and Willet Whiskey barrels) and Barrel Aged Stout (in Woodford Rye barrels) from Fort George is all about bilateral symmetry. FREMONT BARLEYWINE: Aged in Willet & Woodford Rye Whiskey barrels for 14 months. FORT GEORGE STOUT: Aged in Woodford Rye Whiskey barrels for 14 months.
“Wine-strength ale made entirely with our base barley malt.”
“Oak vanillins, deep, dark cherry, chocolate tones enhance the caramel, toffee, treacle aroma and flavor.”
“A blend of bourbon barrel–aged and amburana wood–aged barleywine.”
“Caramel, coconut, toasted marshmallow skin, Raisinets lend themselves to a classic profile of tobacco, leather, fig.”
“A double-mash barleywine aged in whiskey barrels.”
“Aged in Laws Whiskey barrels. Additions of toasted coconut and Madagascar vanilla.”
“[Willett] bourbon barrel–aged English-style barleywine, matured for 23 months.”
“Tasty little barleywine where we used a ton of oats.”
Blend of Barleywine and Stout finished with Ugandan Vanilla, Palo Santo, Caramel, and Toasted Coconut. This iteration of one of our past favorites, comes to light anew. No longer stout, but not entirely Barleywine this complex being reemerges as a light bringer.
Premium American lager brewed entirely of malted barley. 2019 GABF Silver Medal winner.
"A barleywine ale aged for a full year on used bourbon barrels, this beer has avors of dark fruits and wood, winner of the Gold Medal at the 2009 Great American Beer Festival.”
“Barleywine aged for 15 months in 10-year-old rye whiskey American oak barrels.”
“Double barrel-aged … 13 months in bourbon barrels and 7 months in blackberry-wine barrels.”
“Aged 21 months in Basil Hayden barrels.”
“Three malts create a hearty malt profile with robust character. Copious amounts of Chinook and Nugget hops combine for a nice resiny hops flavor. Perfect for aging in your cellar.”
“Whiskey barrel–aged barleywine.”
“Barleywine-style ale aged in bourbon barrels.”
“English-style barleywine brewed with 50 percent rye malt.”
“2021 barleywine barrel-aged in Basil Hayden barrels for 12 months.”
“An American barleywine aged in a blend of bourbon barrels.”
“Our first Anniversary barleywine, was born out of the spirit and ethos of this brewery: no boundaries, no limits, punk as f**k. Aged for a year in bourbon barrels, it’s hardly something to take lightly.”
“Big, hearty, chewy, and bready, Exhibits notes of toasted bread, chewy caramel, and raisins with a slight hint of alcohol to remind you where this beer could take you. Brewed seasonally with different hops.”
“We use four of our favorite malts and enough of our favorite resinous piney and fruity hops to balance. We use English ale yeast, and we age a portion in oak whiskey barrels.”
“Imagine a tango, a man and woman dancing, their eyes locked upon one another, then take your rst taste of Olde Bluehair. Like many things in life, Olde Bluehair just gets better with age.”
“The flavors steer toward red licorice, oak, vanilla, and cherry notes.”
“Aged in port-finished rye whiskey barrels then finished in Breckenridge peach bourbon barrels.”
“English-style barleywine comes out after an 18-month nap in bourbon barrels.”
“Aged in a tawny Port barrel for 15 months then a VSOP Cognac barrel for 15 months.”
“Cocktail barleywine aged in bourbon barrel with orange zest, maraschino cherries.”
“Blend of barrel-aged barleywine and imperial stouts.”
“Toffee-drizzled brownies, hazelnut fudge, double chocolate chip cookies, Nutella-filled crepes collide with the barrel spice.”
“Laws whiskey barrel–aged barleywine.”
“Blended from a single barleywine recipe, aged in three different barrels.”
“Aged two years in cognac barrels.”
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“Aged in syrah and zinfandel barrels.”
“English-style barleywine aged in rum barrels.”
“A cold-weather beer with notes of dry fruit and marmalade.”
“Barleywine aged in Laws Whiskey bourbon barrels.”
“Smooth and layered English barleywine … notes of rich caramel, toffee, and licorice.”
“Munichwine aged in both bourbon and California grape brandy barrels.”
“English barleywine aged in Buffalo Trace barrels.”
“Barleywine brewed with maple sugar and aged in bourbon and Cognac barrels.”
“Threads include single barrel–aged M.J.K. finished on vanilla beans and fresh ground cinnamon.”
“A blend of five barleywine-style, barrel-aged beers; all aged in bourbon barrels.”
“Black barleywine aged in Willett and Blanton’s barrels. Blend of stout and barleywine.”
“Dark barleywine aged in Willett rye whiskey barrels.”
“Malty English barleywine aged in bourbon barrels.”
“Aged for 18 months in Woodford Reserve Double Oaked bourbon barrels.”
“An English-inspired grain bill, heavily hopped with Centennial and Mosaic.”
“Our English barleywine aged for 18 months in Heaven Hill Rye Whiskey barrels.”
“A blended, barleywine-inspired _Brett_ beer aged in Laws Whiskey barrels.”
“Blend of black barleywine and imperial stout, both aged in Weller bourbon barrels.”
“Aged in a VSOP Cognac barrel for 15 months, then a bourbon barrel for 15 months.”
“Barrel-aged dark English-style barleywine aged in Heaven Hill bourbon casks.”
“Intriguing notes of apple, cherry, and apricot abound.”
“A 2.5-year-aged barleywine in rye whiskey barrels.”
“A blend of bourbon and rye whiskey barrel English barleywines aged 18 months provides a base for the delicate nuances of fresh strawberry.”
Aged for three months in Wild Turkey Bourbon barrels, this luxurious stout has a deep ebony hue and a beautiful mahogany head. The woody, vanilla-like notes that the barrels imparat mingle with aromas of fresh baked bread, toffee, and espresso and envelop the rich chocolate and roasted barley flavors with a fine bourbon character.
“Aged in Weller barrels for 23 months.”
“English-style barleywine aged in rye barrels.”
“Single oak–aged barleywine conditioned for 14 months in Blanton’s bourbon barrels.”
“A bourbon barrel–aged English-style barleywine.”
The Lifted Veil is a blend of Foursquare Rum barrel-aged Imperial Stouts, and Heaven Hill 7-year barrel-aged English-style Barleywines, all aged for nearly 2 years prior to blending. Bold and complex, The Lifted Veil is a treat: warm chocolate and sweet caramel with nuanced vanilla, cocoa, and molasses barrel character.
“English barleywine aged in Old Forester Birthday Bourbon barrels.”
American Barleywine aged for 12 months in Maker’s Mark and Four Roses barrels, then blended.
“Spicy and a bit surly, a beautifully big sipper with soft hits of caramel, baking spice, and oak.”
“Barleywine aged for two years in Port barrels.”
Brewed with three kinds of rye malt and aged in a blend of apple brandy barrels and cinnamon whisky barrels, this homage to a classic American pie adds notes of baking spice and caramel apple to our award-winning barleywine.
“Aged first in a Weller barrel, then in a Thomas Handy Rye barrel, then in a Pappy Van Winkle barrel.”
“An English-style barleywine aged in Maman barrels.”
“An American barleywine aged in bourbon barrels.”
“Brewed with butterscotch candy. Aged in Heaven Hill bourbon barrels.”
“Aged in whiskey barrels for more than 12 months. The process tempers Old Ruffian’s edges for a mellowed version with heady whiskey flavors and subtle oak notes. This rounded wonder clocks in at 85–90 IBUs.”
“A blend of Derivation, O.W.K., and Vibes recipes with threads of Längst, M.J.K., and Anabasis.”
“A blend of Arabesque and Imperial Porter base aged in bourbon casks, finished in a Cognac cask.
“English barleywine with a specific type of white oak added.”
“Each year this excellent coffee stout is made with a different bean variety. With the change in coffee comes a change in the flavor profile, making each release truly unique from the previous year’s.”
“Notes of caramel, stone fruit, brown sugar, vanilla.”
“Classic English barleywine featuring 100 percent Fawcett malts.”
“Features Centennial, Amarillo, Cascade hops, and Maris Otter and English crystal malts.”
“English-style barleywine aged 12 months in bourbon barrels.”
“Big, boozy bourbon and American oak aromas with soft chocolate malt undertones.”
“An English-style barleywine aged in bourbon barrels.”
“Crimson-colored barleywine blended from Old Fitzgerald, Blanton’s, Pappy, Heaven Hill, and brandy barrels.”
“We blended Black Tuesday and our Anniversary ale into our barleywine-style ale base.”
“Aged in bourbon and apple brandy casks for 15 months.”
“Barleywine aged in 95 percent rye whiskey barrels for 12 months.”
“Aged 17 months in a mix of rye and bourbon barrels.”
“Dry-hopped three separate times with Columbus, Chinook, and Simcoe, as well as Mosaic and Azacca.”
“English barleywine aged for 12 months in Blanton’s barrels.”
A blend of Barleywine and Imperial Stout aged 24-28 months in 9 year EH Taylor Bourbon, 10 year Templeton Rye Whiskey and French XO Cognac Barrels, with tasting notes of Raisinets, Dutch Cocoa Powder and Sticky Toffee Pudding.
“Aged in rum barrels. Flavors of dark maple syrup, dates, brown sugar, rum cake.”
English Barleywine aged for 18 months in a barrel that previously held whiskey, vanilla imperial stout, and maple syrup.
“Packed with bittersweet malt and heaps of aggressive whole-cone hops.”
“Barleywine bridging the gap between American barleywine and English barleywine.”
“Aged in a blend of Deerhammer rye, single malt, bourbon, and smoked corn whiskey barrels.”
“Eis Maker is not produced by freezing, removing the ice, and collecting what remains, but we use the notation to indicate that the beer is very strong. You will find this Eis Bock to be sweet, malty, and boozy with notes of raisin and dark fruit, and similar in profile to a barleywine.”
“Floor-malted English barley, Noble hops, and aged in 10–15-year-old bourbon barrels.”
“A blend of a stout aged in a tawny port barrel and a steel-aged barleywine.”
“Aged seven, eight, and eight months in a blend of bourbon barrels.”
“A bourbon barrel–aged barleywine.”
“Blended barleywine aged 7–19 months in 12- and 14-year-old Elijah Craig Bourbon barrels.”
“Fermented in Old Fitzgerald barrels before heading into Blanton’s barrels.”
Barrel-Aged Imperial Stout & Barleywine Blend A blend of 14- and 18-month-old imperial stout and barleywine aged in Eagle Rare, Buffalo Trace, Weller, Austin Nichols and Woodford Reserve barrels.
“Our English-American hybrid barleywine has a dark amber color, full body, high residual malty sweetness, and caramel-toffee aroma and flavor. The complexity of alcohols and fruity ester characters are counterbalanced by assertive American citrus hop bitterness and extraordinary alcohol content. English varietal hop aroma and flavor are at high levels.”
“Barleywine aged in Weller bourbon barrels.”
“Notes of caramel, stone fruit, brown sugar, vanilla.”
“A blend of barleywine aged in cognac, Calvados, and bourbon barrels.”
“Barleywine aged in a blend of brandy and rye whiskey barrels.”
“English-style barleywine aged in bourbon barrels, then again on amburana wood.”
"A style-guideline-breaking barleywine brewed for maximum cellarability. Twice barrel aged. First in Colorado single malt whiskey barrels, finished in Colorado bourbon barrels, sourced directly from the local distilleries."
"An English barleywine intended to exceed the upper limits of the style guidelines, yielding a beer that is much more intense than a more traditional barleywine, while also enhancing long-term cellarability."
“Barleywine aged in rye barrels, then rested on toasted coconut and vanilla.”
“Dark chocolate, vanilla, tobacco, coconut, a touch of dark cherry.”
“A blend of imperial stouts and barleywines aged in bourbon and rye whiskey barrels with toasted black and white sesame seeds, smoked sea salt, maple syrup, cinnamon.”
“Toasted chestnuts, honey, toffee, vanilla. Aged in apple-brandy barrels.”
“English-style barleywine aged in a blend of bourbon barrels.”
“Barrel-aged barleywine finished with amburana wood.”
“A blend of two English barleywine recipes aged in bourbon, whiskey, and maple bourbon barrels. Our first blended barleywine expression.”
“A 2.5-year-old barleywine aged in rum barrels.”
“English-style barleywine aged in 14-year Elijah Craig bourbon barrels for 19 months.”
“English-style barleywine aged in port barrels for 18 months.”
