37.5cl green glass bottle initially pours with a clear gold colored body until the trub glooped out into the tulip glass. The body then took on a sort of brown copper colored and supported a light tan head of foam. The aroma offers up a nice strawberry fruitiness that's binned up with a thin ribbon of sharp wild yeast followed by peach to maybe cherry nuanced earthiness. The taste delivers similar notes as strawberry slices team up with a brighter wild yeast tartness that threatens to become puckering midway and into the finish. Towards the finish it picks up a mild flower floral character too. Pretty fun stuff.

Pint can pours with a ruby red to mahogany colored body that supports a light tan head of foam. The modest aroma doesn't seem to have a plan or a purpose as I get cherry and plum esters running up against vanilla notes and a touch of malty sweetness. The taste delivers modest sweet dark fruity esters that quickly give way to vanilla bean richness nuanced with winter spices and murmurs of sweet malts. It seems to me the treatment is there to spruce up a sup bar base barleywine. Is that really needed? Just brew better barleywine. Thank you.