{"id":620,"date":"2013-11-03T17:21:00","date_gmt":"2013-11-03T17:21:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2013\/11\/03\/first-tasting-gnarly-roots-barley-wine\/"},"modified":"2017-09-15T18:37:04","modified_gmt":"2017-09-15T18:37:04","slug":"first-tasting-gnarly-roots-barley-wine","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2013\/11\/03\/first-tasting-gnarly-roots-barley-wine\/","title":{"rendered":"First Tasting: Gnarly Roots Barley Wine"},"content":{"rendered":"
<\/a><\/div>\n

It has been 227 days (7 months and 13 days) since I brewed my Gnarly Roots Barley Wine<\/a>. \u00a0This beer – a creation from the mind of brewing legend Charlie Papazian<\/a>\u00a0–\u00a0is an American-style barleywine with a twist. \u00a0On the surface the recipe is a classic US-style barley wine – 100IBU of bitterness, a SG of 1.100, and fermented with a clean US-style ale yeast (Wyeast 1056). \u00a0The twist is that it is secondaried with Brettanomyces lambicus<\/i> and Brettanomyces bruxellensis<\/i>. \u00a0The additions of these “wild” yeasts should create an earthly and fruity flavour profile that mimics that which was common in pre-20th century English strong ales.<\/p>\n

I kegged the beer today, with the intent of transferring it to bottles in 3 weeks. \u00a0Once bottled this beer will be cellared and brought out for special occasions – if done judiciously, I should be enjoying this beer for years to come. \u00a0It turns out I had ~ 200ml of beer that wouldn’t fit into the keg, so I put it into a mason jar and stored it in the fridge for a few hours until I had the time to do a proper tasting. \u00a0The beer is still a little young for tasting, but I’m not one to give up \u00a0a chance to sneak a peak. \u00a0Full review is below the fold.
\n<\/a><\/p>\n

\n
<\/a><\/div>\n

The Stats:<\/b><\/h3>\n
    \n
  • 12.8% alcohol\/volume<\/li>\n
  • ~100IBU<\/li>\n
  • 1.100 SG<\/li>\n
  • 1.004 FG<\/li>\n
  • 10 days in primary, Wyeast 1056<\/li>\n
  • 7 months, 3 days in secondary, White Labs 650&653<\/li>\n<\/ul>\n

    Appearance:<\/b><\/h3>\n

    Being fresh from the fermenter the beer is flat, but even so a persistent ring of bubbles formed around the glass and hydrometer, raising my hopes that this beer will have a strong head. \u00a0The hydrometer sample had some yeast in it, but as you can see in the photo of the glass (top of page), the beer is crystal-clear with a nice coppery-red colour.<\/p>\n

    Aroma:<\/h3>\n

    Gnarly Roots has a very complex aroma. \u00a0There is a noticeable malt and alcohol character to the aroma, along with a wood-like character that came from the Brett.<\/i>\u00a0 Behind these up-front aromas is a slight mustiness ad fruitiness that is also likely from the Brett<\/i>. \u00a0As is normal with strong, long-aged beers (especially those fermented with Brett<\/i>), the fairly substantial aroma-hop additions have faded a great deal – a hint of Cascade sneaks through, but it is the malt and Brett<\/i>\u00a0that really shines through.<\/p>\n

    Flavour & Mouthfeel:<\/h3>\n

    As with the aroma, the flavour is complex and is closely tied with the mouthfeel of the beer. \u00a0The first thing you note is the wine-like feeling of the beer – it is dry and light; not malty and heavy like most barley wines. \u00a0The feeling in the mouth is one similar to a medium-bodied red wine; dry, hint of body, and a bit of drying of the mouth. \u00a0This dryness emphasizes the beers strong bitterness. \u00a0In fact, the bitterness is over-the-top, given the lack of balancing sweetness. \u00a0There is not a strong Brett<\/i>\u00a0character as yet, but I suspect as this beer bottle-ages the Brett<\/i>\u00a0will continue to work, reducing the bitterness while imparting more Brett<\/i>\u00a0character. \u00a0That said, some of the classic Brett<\/i>\u00a0flavours can be found in the back of the taste profile – a subtle earthy flavour & hints of woodiness. \u00a0The taste ends off with two things – a lingering bitterness that is on the strong side (this should fade as the beer ages more) and a pleasant alcoholic burn on the back of the palate. \u00a0While not as robust as most barleywines, there is no question you are drinking a high-alcohol beer.<\/p>\n

    Overall:<\/h3>\n

    This beer is on the young side for a barley wine – and it shows. \u00a0The flavours are not quite balanced yet, the Brett<\/i>\u00a0still needs to do a bit of work to provide some more earth-tones and to balance out the harsh tones in the beers bitterness. \u00a0But as young as the beer is, it is already a pleasant, complex beer with many aromas and flavours to delight the palate. \u00a0I suspect in three to four months it will be ready for regular consumption, and will continue to age and change for many years to come.<\/p>\n","protected":false},"excerpt":{"rendered":"

    It has been 227 days (7 months and 13 days) since I brewed my Gnarly Roots Barley Wine. \u00a0This beer<\/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-620","post","type-post","status-publish","format-standard","hentry","category-homebrewing","category-recipes","category-vintage","tag-barley-wine","tag-tasting-notes"],"yoast_head":"\nFirst Tasting: Gnarly Roots Barley Wine - 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