Not to be confused with an English Barleywine these Old Stock ales were meant to be aged.  Despite this fact I’ll go on record and say that if you open this up in 2011 you will not be disappointed.  It tastes great.  It pours a deep molasses or mahogany with a rather fizzy head which does not stick around for too long.  The color drew me into this beer big time.  Clear, with no sediment at the bottom, you are free to pour away if you want to try and produce a creamy fluffy head (which I think this beer is capable of).

The aroma is pure malt like that of a doppelbock.  However, the fruity ale notes are noticeable.  They give off hints of grape, plum, raspberry, and blueberry.  A slight touch of  dried apricots and then the huge toffee, biscuit, and caramel aromas drift upwards.  Towards the end of each sniff, I received some date and fig notes, but for the most parts the previously mentioned fruits prevailed.  The massive abv was actually well cloaked, but did present some boozy heat.

The taste was very toasty, rich, hearty and clean.  Herbal hops that were faint in the aroma now gave this beer a nice earthy aspect to counter the sweeter malt bill.  For the most part though, both malt and hops (along with the abv) created a very drying finish which was clean.  This quickly led to a biscuit-like aftertaste layered over jammy fruits.  Smooth and mellow it displayed some great night cap sipping qualities.  Like a rich Bourbon or Cognac the caramel-molasses notes danced in between the abv which provided some muscle.   Altogether, this brew really won me over.  I was expecting a metallic tasting malt bomb, but what I got was a quality beer in typical of North Coast’s fashion.

The head is dense and almost creamy as the reddish-beige hue rested atop the deep ruby red liquid.  It looked identical to the NCBC Old Stock Ale I had the night before so I figured the color is in good company.  As I sipped a foamy lace lined the glass and gave character.

The aroma of this beer is awesome.  Unlike most old ales or barleywines the abv is right up there to greet you.  This beer however restrains it beneath some amazing tannins, toffee, rich caramel, cinnamon, pumpkin, nutmeg, biscuit, autumn, and deep fruity grape notes.  Seriously, this beer has a lot going on.  Brewed with molasses and aged in oak for spell it creates a wide range of aromas to enjoy while sipping.  At times it smelled like an English Barleywind, others a pumpkin beer, and others a winter warmer.  The abv is mellow and at 9.8% it is hidden nicely behind all the malts.

I’ve found that I prefer Old Ales over Barleywines for their smooth and mellow texture while retaining a moderate-heavy mouthfeel.  As each sip passes over my palate I’m left with the huge malt bomb with some great spicy notes and dry oaky finish.  At cooler temps this finishes rather clean, but as you let it warm it is like finishing a glass of Cabernet Sauvignon.  My mouth was dry and had a definite woodsy aftertaste.

If you want a bigger beer that is approachable and smooth without the harsh abv effects to the smell and taste, pick up a pack of old curmudgeon.  At the end of the night I promise…you will be far from ill-tempered.

It turned out I was right and five long days later I finally got the chance to partake. A few weeks ago I had the 12 year and enjoyed it immensely. The thirty year, with pricier barrels and a higher price tag itself, was bound to be even better. Pouring an unbelievable black, I was shocked at just how dark it really was and how it went directly from black to tan, on the head, with no blending or gradient of any kind. It was like the two colors had a disagreement and only circumstance had forced them together in m glass. The head settled from its initial two fingers to a layer of light brown, graced with a scattering of bubbles.

The nose. Wow. From the instant the liquid touched the air the scent of whiskey erupted into my nose. It was smooth, powerful and sweet, much as I was in my younger years. There were hints of an earthiness, but ever so slight and an equally elegant layer of musty wood chips (ironic and odd as it seems).

My first sip was shocking. That tip toeing wood chip and earthy tones kicked into overdrive. They were so forward initially, I had to ready myself to take another sip and see what other flavors were present. A definite brown sugar like sweetness was a nice introduction, once I had realized what would follow. There was a whisper of soy and then back to wood and whiskey. The finish was a beautiful warming, a perfect accompaniment to yet another rainy April evening in Chicago. If you like whiskey, or earthy, solid beers, this one is definitely a must try. It is well-crafted, big and bold without being obnoxious. The mouthfeel is smooth as can be, but balanced with carbonation enough to not be oppressive. An overall well balanced, thoughtful and artistic beer.

I decided to drink this Cask-aged Old Ale because I wanted other people to know about it, and I wanted to experience it for myself. Call it professional curiosity…

Ola Dubh Special Reserve 40 came in a really cool brown box á la most special barrel-aged beers. Except this one comes not in a bomber but a 12 oz. bottle. I wish that wasn’t the case, but … Highland Park 40 Year Old Single Malt Scotch Whisky casks are a little scarce these days. At $20/bottle, it’s no secret that this beer is a rarity that will only be around a short while.

I poured my bottle of Ola Dubh 40 into a tulip glass. Just like Old Engine Oil, it came out smooth and viscous, as if I was emptying the oil pan of my car. It was soft, warm, and uniform, and produced a little bit of head that developed right at the end of the pour. I could immediately smell the whisky and oak. It was sweet, dark, smoky, oily … mysterious. It was hard for me to believe the beer is only 8.0% ABV … it just seems so much bigger than that.

After my first sip I was convinced. This is an excellent, excellent beer with a great pedigree. The taste was rich with earthy cocoa notes, but also bitter. There are sweet and salty elements to the taste, which make it unique and hard to compare. Mouthfeel was good, with enough carbonation to bring out all the flavors. I let the glass sit and come up in temperature … and as it warmed, Ola Dubh 40 changed dramatically. The smoky nose and finish slipped away and left most of the sweet. When warm, the finish still had a slight hop twinge that kept it borderline balanced.

And let’s not forget the whisky. All the way through this ale is the wonderful smoky/sweet character of aged single malt Scotch. It mixes with slight oak flavors and gives the beer a regal air. It makes you feel and act like you’re sipping expensive whisky. You take your time, savor each small sip, letting it coat your palate, chewing all the way through it. I am dying to try Highland Park’s 40 Year Old.

All in all, I wish I could have this beer on hand. I might even go get another bottle to cellar for a while. $20 is a lot for a single 12-ounce bottle of beer, but I am in no way regretting my purchase. I’d really love to hear what others thought about this one.

Check out the Highland Park 40 Year Old tasting video to learn a little more about the Scotch this beer gets flavors from.

I’ve had Porters and Stouts aged in re-used Bourbon barrels before. Part of the draw to this beer was that it aged in Scotch whiskey barrels (something I had not experienced before). Ola Dubh means “black oil” and boy does that ring true. As I emptied the bottle it ran out thick, heavy, and black. The appearance is comforting and inviting with a garnet hue on the edges and a dense mocha head coating the glass as you sip.

One of the reasons I love oak aged beers is because the aromas and tastes are multifaceted. My nose picked up a variety of smells such as chocolate, deep roasted grains, smooth oaky notes, plums, pears, fruity alcohol warmth, some earthy/grass highlight (probably from the peat), minor hints of coffee, and some hops.

It is hard to separate the taste from the mouthfeel, because I feel the two co-exist. At first, you are hit with a sweet, high viscosity, liquid that awakens your palate. You get a great sense of the whiskey notes as they provide and support this dark brew. The middle part of the sip is light and floral, while the latter half is filled with deep creamy roasted malts. Although it was thick, my palate was relatively clean and left with a well-balanced array of dark fruits and malts. The 8% ABV was noticeable, but I finished this beer in 15 minutes due to its smoothness. Its bittersweet chocolate quality complement serving it with dessert or as an after dinner drink.

I approached this beer with high expectation and was not disappointed.

ABV: 8.0%

Grade: A-

It poured a very dark, brownish red. There was a small head with a little lacing that quickly dissipated. The smell was a little fruity with other sweet smells such as caramel and chocolate. There were also scents of alcohol. Based on the smell, I was afraid this beer was going to be way too sweet for me. I was pleasantly surprised. The taste was a great balance of smoky caramel with alcohol. There was a great touch of hops in the finish.

Often times I get tired of barley wines half way through the glass because they are either too sweet or have too strong of an alcohol taste. This one, however, went down very easily. It is a very drinkable beer for having such a high ABV. Bell’s recommends putting a bottle in the cellar to mature which I would think would make this great beer more complex. Next time, I will buy a few bottles and put a few away to enjoy later.

10.2% ABV

Grade: A-