Stirring Norwegian full body penetrates deeply as creamy chocolate-roasted burnt caramel malting sweetens dark-spiced cookie dough richness and dried-fruited anise-currant-sarsaparilla illusions. Sherry finish allows candied apple, bruised cherry, and vinous grape undertones to peak above raisin-plum souring and peanut-shelled hazelnut-walnut barb. Creme de cocoa, ice coffee, smoked molasses, and oaken vanilla nuances waver.

Aggressive glowing amber winter 2004 release scores big. Rum-soaked candi-sugared malting surges above honeyed wheat sweetness, settling to ripe tangerine-grapefruit-apricot tang. Supplemental herbal hops rejuvenate lively fruited template as whiskey malt foray and syrupy cognac snip raid creamy caramel cupboard.

Retaining mighty 10% alcohol kick but lacking stylistic warmth, smoothly thin chestnut-cleared barleywine finds abrupt orange tang plus red apple, cherry, and pear illusions overwhelmed by oncoming metallic astringency. Indecisive floral hop spicing depletes fruity margin as well as chewy caramel malting.

Spectacular 11.5% alcohol content bodes well for absolutely perfect 9.6-ounce crimson-hued barleywine. Blood-thick malt extract and choice English hops provide rich luster to mocha creaminess. Sharp barleywine sweetness, rum raisin remnant, and raspy floral spiced bouquet soften dried fruit finish. Compares favorably to robust European Double Bocks and first-rate French Ales in both presentation and attention to detail.

Supine cocoa-soured orange-molded frontage deepens English-styled barleywine, climaxing with sweet chocolate-raisin deluge before smooth hop finish softens.

Awesome ruby amber ’06 version covers harsh boozy malting with sherry warmth, bruised orange sensation, and delectable butterscotch twist. Further investigation reveals clinging cherry-apricot tang engaging prune-raisin wisp and candi-sugared whim. Mysteriously, debris-like earthen mushroom musk heightens (instead of ruins), sweet Scotch nucleus.