We've posted a few things about this beer in the past and if you missed it, the recipe and fermentation notes will bring you up to speed.
One of the more interesting things about this beer was recorded in our "Add Oak And Bourbon To Keg" article where it was warm aged on oak and bourbon for almost a year. I was happy to find that the nylon bag held up quite well during this time. There was no deterioration at all and the stainless steel link chain was perfectly clean after running under water. The oak chips also showed very little wear.
I'm extremely pleased with how this beer turned out and can't wait to see the NHC judging notes. I'll be sure to post up the score sheets when they come back (good or bad!).
Eiswine say what??
Why did I mention this? Well, I have 4 gallons left of the slightly-sweet barleywine that may be a great candidate for a freezing process that concentrates alcohol and flavor. This process is typically used to create the strongest member of the bock family called an "Eisbock".
Eisbock, which is German for "icebock", is made by freezing the beer into a slushy consistancy, effectively removing water from the beer. As it concentrates, the bitterness, final gravity and color are all boosted.
I'm freezing a test sample soon, just to be sure it works for this beer. I'll try to post a write-up of the sample tasting and definitely the full process if we do it.
p.s. My buddy Scoundrel submitted 3 beers this year and I certainly wish him luck and hope his beers find the second round!