Barrel aging non-Sour beer has existed for decades now. Goose Island is credited as being the first to do so although their 1992 claim is almost certainly spurious From bourbon barrel roots sprung a well of using any barrel under the sun from rum to tequila to wine to aquavit and even Tabasco, perhaps straying too far from good taste with some of those choices.
One man all too familiar with barrel aging is Brad Clark, the former brew master at Jackie O’s who created their legendary barrel program and the founder of the one-man show of Private Press. With his initial members-only brewery (which has since opened up slightly with a small taproom), Clark has full freedom to explore the vast world of brewing, barrel aging, and blending strong beers primarily consisting of Stouts and (Barley, Munich, Vienna)wines with the occasional Belgian Quad.
Clark’s overall approach to creating Private Press’s beers can be described as using a light touch, allowing the base beers and their barrel aging to define the blends. He will occasionally use adjuncts to highlight certain characteristics and accentuate a flavor profile, but it would be a stretch to describe any of the beers as Pastry.
With Lark Dream, Clark released the first ever adjunct Barleywine from Private Press. For this blend, he chose two Barleywines and one Munichwine aged in a variety of whiskey barrels. Anyone familiar with Private Press’s packaging knows the extent to which Clark describes all the thoughts and intentions that go into every beer. From the base beers named after musicians of yore with full backstories and philosophies to the exact blend of beers and barrels that comprise the final product, there is no shortage of information accompanying these well thought out beers.
Knowing his pedigree, this was not going to be thick dessert masquerading as beer. Indeed, there are minimal legs when poured into a glass. A deep dark brown hue belies its Barleywine origins as does the heavy vanilla on the nose. If smelling this blind, one would be forgiven for thinking it a Stout.
First sip is rich and decadent while maintaining a nimble body – that Private Press specialty. Waves of oak, vanilla, and caramel wash over the palate. The maple syrup brazenly introduces itself as the beer warms, forcing a blush on Mrs. Butterworth’s plastic face. Pilsner smooth is perhaps not an apt descriptor for a BA Barleywine, but 16% ABV is nearly imperceptible here. Someone put the drunk tank unit on notice.
Not surprising that the adjuncts are tastefully integrated with base Barleywine and bourbon and rye barrels. Those BA vanilla tannins are enhanced by maple syrup and Clark’s signature bean blend without dipping into Pastry territory, a trap that all too often befalls the big adjuncted beer.
Adventure can still be fun while ensuring a safe arrival back home. This first adjunct Barleywine from Private Press took the right calculated risks to elevate a more traditional barrel blend, and Clark nailed the landing.
You must be logged in to post a comment.