This year is based on Eldridge Pope's Thomas Hardy's Ale from the Shut Up About Barclay Perkins blog. I brewed this same beer in 2018. For the 2019 version I used WLP 099 Super High Gravity (which is reported to be the original Eldridge Pope yeast) - which fermented from 1.120 down to 1.010 - rather than the Nottingham I used last time (which only got me to 1.030). It will be very interesting to taste 2018 and 2019 side by side.
I also used some red wine soaked oak in this batch. I can't say for sure it came through all the other complex flavors but it was fun to play with another element with this bold flavored beer.
Tasting Notes:
- Aroma:
- Fruity yeast ester comes through up front - raisin and maybe peach and apple. Caramel and toasted malt come through next. Also get a sense of the alcohol level of the beer. Tough to pick out anything clearly as the hops or the wine soaked oak.
- Appearance:
- Reddish-brown and very clear. Pours with a finger head if agressive. Head doesn't last long.
- Flavor:
- Caramel and a toasty bready flavor up front. A really full and pleasant flavor that lingers into the finish. Get a nice bit of hop bitterness in the finish that balances things. Get a bit of fruit ester and I think I pick up on some of the oak and wine. A very rich set of flavors
- Mouthfeel:
- Medium bodied and slightly sweet. Has a very slight astringency. Definitely getting a warming alcohol sensation.
- Overall:
- Very rich and complex beer. It makes a very good sipper on a cold night. It's boozy for sure but it doesn't taste like it would be 16% ABV. I really like the toasty bread and caramel flavor and how it coats the mouth and lingers. Also nice that it's sweet but not overly so. I think this one is going to age very nicely for me.
