{"id":543,"date":"2015-08-23T15:03:00","date_gmt":"2015-08-23T15:03:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2015\/08\/23\/tasting-notes-2-5-years-of-gnarly-roots\/"},"modified":"2017-09-15T17:59:53","modified_gmt":"2017-09-15T17:59:53","slug":"tasting-notes-2-5-years-of-gnarly-roots","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2015\/08\/23\/tasting-notes-2-5-years-of-gnarly-roots\/","title":{"rendered":"Tasting notes – 2.5 Years of Gnarly Roots"},"content":{"rendered":"
<\/a><\/div>\n

As I have written about several times in the past, I am a fan of long-aging beers and the evolution of flavours that aging brings upon these beers (posts 1<\/a>, 2<\/a>, 3<\/a>). Indeed, one of the earlier homebrew’s I discussed on my blog was the brewing of the Gnarly Roots Barley Wine<\/a> – a classic barely wine recipe from Charlie Pappazian’s Hombrewers Companion<\/a>, which has the notable feature of also being a funky beer that is aged with B. bruxellensis<\/i>\u00a0and B. lambicus<\/i>.<\/p>\n

This beer is very nearly 2.5 years old (specifically, it is 890 days, AKA 2 years, 5 months and 7 days old). I’ve posted two tasting notes about this beer previously – one at bottling<\/a>, when the beer was ~7 months old, and a second<\/a> when the beer was ~1.5 years old. Over that time the beer began t age nicely; the original strong bitterness had begun to fade, classical aged flavours (sherry, caramel) had begun to form, and some hints of Brettanomyces<\/i>\u00a0had begun to emerge. Its been almost another year since I posted the last set of tasting notes, and its time for a new one, as I think the beer is finally nearing its peak.<\/p>\n

Appearance:<\/b>\u00a0The beer pours a bright coppery-red, crystal clear, with a soapy white head. But you have to pour carefully – proteins are beginning to precipitate out, meaning a poor pour leaves the beer cloudy, with noticeable chunks at the bottom of the glass. This loss of protein (plus the 12.8% alcohol) causes the head to be short-lived, although a thin ring persists around the edge of the glass until the end of the pint.<\/p>\n

Aroma:<\/b>\u00a0Malt sweetness dominates, complemented with with a pleasant blend of sherry and fruit notes. A subtle funk is present in the background, as is a slight alcohol note.<\/p>\n

Flavour:<\/b>\u00a0The beer has achieved a fantastic balance – the extreme hop bitterness of the young beer has faded, while the sherry and caramel notes typical of aged beers have become the dominant flavours. As the beer warms a fruit character emerges – a mix of classical English fruitiness plus some bretty-stone fruit. In the background is a small hint of leathery funk, lending a subtle refinement to the flavour. There is almost no alcohol heat, and no fusel hotness at all. It is amazing how this initially unbalanced beer has achieved such a great balance of complex flavours, through nothing more then time in the cellar. The aftertaste itself is one of lingering sweetness and a subtle leatheriness.<\/p>\n

Mouthfeel:<\/b>\u00a0The body of the beer is medium, but is fading as the\u00a0brett<\/i> continues to slowly consume the remaining dextrans – also resulting in an increase in carbonation, with the beer now quite effervescent. While above what is normal for a barley wine, the prickling sensation of this higher carbonation accentuates a slight alcohol burn in the aftertaste – the only real indication you get that this beer is over 12% in strength.<\/p>\n

Overall:<\/b>\u00a0This beer embodies everything about aged beers that I enjoy – a continual building of complex flavours, ever changing balance between flavours, and a unique character that cannot be replicated through any process other then long aging. This is a beer for sipping; good for a quiet afternoon on the deck (or, in winter, in front of a fire), where you can take the time to enjoy the complexity of the beer and the changes in flavour that emerge as the beer warms. It was a fair bit of work to get it to this point, and only half the batch remains, but the end product was well worth the effort and wait.<\/p>\n","protected":false},"excerpt":{"rendered":"

As I have written about several times in the past, I am a fan of long-aging beers and the evolution<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,7,8],"tags":[161,53],"class_list":["post-543","post","type-post","status-publish","format-standard","hentry","category-homebrewing","category-recipes","category-vintage","tag-barley-wine","tag-tasting-notes"],"yoast_head":"\nTasting notes - 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