The general beer aging debate rages on, but barleywines have long been a staple for cellar keepers with the promise of better beer always further ahead. For this episode, we take on a murder of aged barleywines, chiefly American in style, often barrel-aged, and mostly just downright unpleasant.
Hoppy beers are best enjoyed fresh – that’s just a fact. But what happens when you let them age well beyond their suggested shelf life? On this episode, we subject ourselves to a little experiment for educational purposes.
Nothing is certain and all of life is a lie. We drink five Midwestern barrel-aged stouts without knowing what they are to test their true quality and our very confidence in ourselves. And it is discovered that we, in fact, are terrible.
We finally release this much-ballyhooed old episode, and it’s one for the books. Back in the Spring of 2014, we drank seven Dark Horse special release beers, and things did not go well.