This opulent English Barley Wine offers a decadent, dessert-like sensory journey, significantly enhanced by its 13% ABV and intricate adjuncts. The base provides a sturdy foundation of rich, bready malt and smooth honey, which seamlessly integrates with the lush additions of Tahitian and Madagascar vanilla beans to evoke flavors of fluffy marshmallow and buttery snickerdoodle cookies. The inclusion of Vietnamese and Ethiopian Anaerobic Sidma Honey coffee introduces complex layers of milk chocolate and a surprising bright orange citrus note. Despite the intense sweetness, the traditional English character remains evident through dark fruit esters and a velvety, warming finish that lingers with sugary persistence.
Appearance.Deep copper to dark brown with brilliant ruby highlights (18–22 SRM). It features a low, off-white head with limited retention and prominent legs that cling to the glass, signaling high viscosity and alcohol content.
Aroma.High intensity with a complex bouquet of toasty malt, caramel, and honey. Rich Madagascar vanilla and marshmallow scents are prominent, layered over the roasted, chocolate-forward aroma of Vietnamese coffee. Substantial fruity esters reminiscent of dried plum and orange zest are present, accompanied by a soft, well-rounded alcohol presence.
Taste.Intense and multi-layered malt sweetness featuring milk chocolate, biscuit, and sugary snickerdoodle cookie. The Ethiopian coffee provides a unique orange acidity that cuts through the honeyed richness. Hop bitterness is low to moderate, primarily serving to prevent the finish from being cloying. The aftertaste is long and sweet, dominated by vanilla, toffee, and a vinous, complex alcohol character.
Mouthfeel.Full-bodied and exceptionally chewy with a velvety, luscious texture. Carbonation is low, and the 13% ABV provides a significant, smooth warmth without being harsh or fusel. There is no perceived astringency from the coffee or hops.
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