A copper barley wine with a thin off white head. A pungeant funky malt with exotic fruits, bizarre light spoilage. In mouth, a strange interpretation, with rye malt, chessy notes, warming alcohol, hard to drink. On tap at Rockfest, April 25 2010.

Draft goblet at RBY. Dark brown with red highlights at the sides, a crowded ring of foam. Smells fruity, and a little bit yeasty, a light sweetness in the back, and not much alcohol. The taste is much fuller, with cherries, plums, brown malts and caramel. However, I get an impression of salt. No kidding, and I have no idea how. Some combination of my current head cold, Pacific hops, yeast (which I think may have a zinc based supplement) or a bit of extra potassium in the brew water. Or maybe it’s because it’s what can happen with a young barley wine. I’ll try again if it’s still on tap later, otherwise, surely a barrel-aged version will pop up a year or so down the line.