21/III/24 - 25cl bottle, forgot where I got it from, shared @ home, BB: n/a, bottled: 8/XI/18 (2024-176)

Clear dark red brown beer, no head. Aroma: funky, sourish impression, oxidized, some nail polish, vinegar, oxidized, dire fruits, red wine, a bit funky, wood notes. MF: no carbon, medium to full body. Taste: sourish start, some vinegar, woody, some tannins, very oxidized, alcohol warming the throat, port and Madeira notes, a bit oily. Aftertaste: very sour, vinegar, earthy, tobacco, oxidized, raisins, some alcohol, acidic finish, some caramel, a little bitter.

25cl bottle from the brewery. F: some tan bubbles, no real. C: dark brown with dark coppery hue against the light, light hazy. A: sour fruity, bit caramel, bit sour cherries, bit vinegar, woody touch, like the oud bruin, bit vinous. T: medium body, light sour fruity, bit woody, caramel, vinegar retronasaly, vinous, nice oily mouthfeel, when I take it as experiment between two styles quite nice, no carbonation, enjoyed. 7/3/8/3/15

Bouteille 25cl de Malt Attacks, bottled 08/11/2018. What is a Flemish Barley Wine? this is like Hansens vinegar onslaught or just the result of BBP's early experimentations and now resold as a Flemish BarleyWine? Ambre, qcq bulles beiges à la surface. Arôme lance de suite des attaques acidulées et de vinaigre, la barrique apporte qcq effluves de raisin-vin rouge un peu plus marquées. Rétro aigre marqué avec presque un effet de tourbe - le tout restant très axé sur le vinaigre. Palais est assez acétique, vinaigre marqué remontant même pas le nez - sorte de 'oud bruin' mais qui domine tout le palais. Effervescence est faible voire nulle mais marquée par un effet aigre qui domine le tout et reste tenace tout au long de la dégustation. En retrait un léger caractère de malt caramel, fruité de raisin - barrique de vin rouge. En effet, un peu dur à boire.

Must be the sourest barleywine I ever drank… Would more time in a barrel soften that or make it worse?