Michael: As I’ve said before, supply and demand in the beer world has a significant impact on expectations. Several weeks ago, I hadn’t even heard of this beer, until up popped a news story about it, a soon-to-come release of a never-before-released beer, Abacus. It sounded mysterious, intangible, a foreign elixir from a far off land. And so, naturally, I had to have it.
I never know what Im getting into when the label reads ‘barley wine.’ I must have had a bad experience early on in my beer drinking, because I’m always just a bit hesitant. This one poured a deep brown, with beautiful ruby highlights blending into the thin layer of tan at the top. The scent was unreal. Maybe all this foreign elixir talk has me biased, but it truly smelled of deep red fruits, coconut and sweet liqueur. There were hints of caramelized nuts and light chocolate. I could have sniffed it in all night, but, alas, a beer must be drunk!
There was an immediate tang, a just barely sour introduction to an incredibly big, complex brew. The first notes led into a bourbony sugar flavor, reminiscent of the Bourbon County brews. I know that the be was aged in a variety of barrels, but the similarities in this one compared with other bourbon barrel aged beers I’ve had the pleasure to taste, I’d be willing to bet at least a portion of Abacus sat in old bourbon barrels for a bit. There is a candy like quality as well, almost like root beer, that melts into a warming alcoholic finish. Also on the finish were coffee notes and toffee. Oh, and goodness, a lot of just plain goodness.
A big beer at 13%, Abacus hid it unbelievably well, the only warning sign the sweetness that pervaded every sip. Definitely worth seeking this one out, in fact I’m glad I have one more bottle for next year! Grade: A
Tom: Brewed under a new name (Abacus backwards) due to a legal cease and desist, I’m enjoying a 2012 vintage relatively fresh. I’m in the process of moving so why add this to the already huge pile of beers I’m aging. Sucaba is all English Barleywine. From the yeast (British strain) to the Munton’s malt and Maris Otter along with the earth hop and oak profile this beer can compete with the best of what Britain has to offer. It is very well done for the style in my opinion. That being, I feel the only thing that makes it ‘American’ is the aging in barrels that once held spirits.
The appearance is deep and rich mahogany akin to a brown ale. Hints of molasses and a chocolate Porter hue give this beer some depth right way. It is hazy and the tan head is rather minimal fading into the beer. The smell is rather complex and for not letting it age I’d say pretty smooth (some of you might disagree). What beer at 12% abv or higher doesn’t smell a little boozy? Note: the 2011 vintage clocked in at 13% as Michael commented on.
I’m come to appreciate the way Firestone does barrel-anything. They way they blend various barrels is pure genius. Sucaba is no exception! Using a range of barrels used for wine, spirits, or they Union System that have aged for 11 month this beer is loaded with rich notes of figs, dates, honey, toffee, caramel, toasted almonds, earthy, coconut, vanilla, oak, and wood sugars/caramel. It is sweet, yet the alcohol gives it a boldness that amps up malt profile and oak finish on the nose. Malt forward supported by big caramely oak (not necessarily Bourbon) notes, this beer is a delight to smell.
Vanilla is the biggest component that I could pick out. This flavor has a great ability to smooth over the most harsh of qualities like alcohol heat. Almost syrupy, the beer is rather viscous and full bodies. Rich, sugary caramel and toasted grain flavors stick to the palate the entire session (reminded me of Founders Better Half). These flavors acts opposite to the drying oak and wood quality that hit my palate mid-sip to finish. A great aftertaste of toffee, some mild chocolate, vanilla and coconut rounded out a rather strong, but pleasant sipping brew. I think I prefer English Barleywines and this one was a different twice on a classic style. Grade: A