Eldridge Pope Thomas Hardys Ale (all vintages to 1999)

Formerly brewed at Eldridge Pope
Style: Barley Wine
Dorchester,, England

Tasted with Fistfull and Bigguns22 - Since this was a vertical tasting, please read the review Fistfull copiled for all of us (no need to repost verbatim) - See below

***Note: Rating based on an average of 5 vintages - 1986, 1992, 1993, 1994 and 1995 - held during a vertical tasting at my home with Bigguns22 and Twindog. Beers were purchased in 1996 and cellared, undisturbed for nearly 15 years! A general consensus among all who tasted these five vintages points to the fact that Thomas Hardy Ale (Eldridge Pope) is quite unlike nearly anything available! Once more, the aroma, color and flavor may come as a shock to some! Reminiscent of a funky, old rustic port (but nowhere near as sweet) cross bred with an aged manzanilla sherry (think salty notes!) and further steeped with a moist, musty, mass of mushroomy (in a good way) mud! No, that may not sound too terribly enjoyable, but you need to appreciate this brew for what it is, a high alcoholic work of art that was meant to last for at least a quarter of a century, or longer! Many of the aromas detected - in particular, meat stock (beef bullion), black licorice, mushrooms - are not aromas normally encountered. We experienced more common smells - figs, dates, black walnuts, dried cherries (only in the 1992) but overall, four of the five vintages showcased similar aromas to varying degrees (all but the 1992). It should be noted that the deep, dark molasses to garnet red hues grace the glass in ways other types of dark beer do not! You can clearly see through the murkiest of depths in a way that makes you think you’re looking at a wine rather than a beer; something we all found rather mesmerizing. Four of the five vintages were totally uncarbonated but the 1992 revealed a slightly detectable effervesence that helped propel it to the top of the list! The 1986 (we had tasted this vintage last year) took the runner-up spot but displayed very different aromas, and flavors than the 1992. The 1992 was the only brew where earthiness was not at the forefront of flavor; cherry and raisiny notes dominated. What the 1992 lacked was body and the extended finish (what goes on for days!) that all the other vintages easily served! Still, it was the most enjoyable for its wide range of flavors. We all know yeast can orchestrate some funky tones inside a bottle and many of these were prevalent in all vintages. We all agreed the 1986 had the most to offer with respect to complexity, vicosity (think thick!) and body. It made us all wonder what type of role time is playing in these rare treasures! Please keep an open mind when sampling these beer - if you can find anything older than 1999. This is not the type of beer you sit down to drink in large quantities in large gulps; it’s more approachable when sipping. The five vintage summary: 1986: Aroma - 8, App. - 5, Taste - 8, Palate - 5, Overall - 17 1992: Aroma - 9, App. - 5, Taste - 9, Palate - 3, Overall - 18 1993: Aroma - 6, App. - 4, Taste - 7, Palate - 4, Overall - 15 1994: Aroma - 6, App. - 4, Taste - 8, Palate - 4, Overall - 17 1995: Aroma - 8, App. - 4, Taste - 8, Palate - 3, Overall - 16

An ’87 bottle, decanted and poured to share snifters at a recent brew club social. The color was a ruby toned dark brown/mahogany with minimal head and lacing. A combined review of aroma and flavor was a complex blend of sweetness, dark fruit, caramel, chocolate, cask wood, a little salty soy, port wine, and cognac/alcohol. Bold notes that held up fairly well to cellaring when some even later vintages sampled haven’t.

1995 vintage - Fairly flat pour with a cloudy, reddish-brown color. Nice caramel and cereal sweetness with dark fruit, citrus, and sugar. Flavor has a nice burnt-sugar, vinous fruit sweetness. Nice mouthfeel. Really good , but I would like more complexity.

1979 vintage September batch. A gift for my 30th birthday, this beer pre-dates me by 2 months! Pours a very dark viscous brown with the faintest whisper of a white head that disappears immediately. Aroma features an incredibly complex cocktail of aged intense malt (Borvril, Milo ect) marmite, beef stock, citrus (orange flesh) a perfume note, Madeira wine, and a refined sensation of warmth. In the mouth the beer is luscious smooth and viscous but in no way cloying. There is more Madeira notes, a saltiness, some liquorice, more orange fruit, a lovely vinous warmth. I had high expectations but I had no idea this beer was going to be this good. Pure liquid engineering!

1996 bottle drank in Oct 2009: 13 years old. Pretty much no carbonation, which I guess isn’t that unusual for being this old. I think if it were stored on it’s side, it would have retained carbonation better. I worry a little that once the carbonation is gone, the lack of positive pressure allows unwanted bacteria in, such as acetobacter, but I don’t notice any infection. Buttery sweet brown sugar aroma. Taste is lightly sweet. Brownish color. Alcohol somewhat evident. Pretty good and pretty easy to drink. Would be better with some carbonation. No cardboard or off flavors, though maybe some dulling from oxygen and age. Interesting!

25cl bottle at Kulminator with Mes the Friday before LCRBM5. Lot 26070 Aroma of vinegar and swimming pool foot pool and brett yeast. Odd. Some of the original vinous notes. A beast in the mouth. Certainly a full on body sensory experience, hence the 20 score for overall. You forget everything else as you drink it. Not sure what ABV is now, but it’s huge. Take you over completely. Some sourness, some huge strong mlats still there. Finish is quite similar to later vintages with lovely sweet malt flavours of brandy, sweet dates. Aroma settles down a little. Drinks headily. Still has good carbonation. Would I drink it again? No. Would I recommend it? Hell, yeah.

Bottle from 1979, for rating #2500 and to celebrate our wedding. These pre-1980 bottles have a small sticker on the back that advises not to drink the beer before 1989 (in this case), and that the beer can age for 25 years at least. They got that right!

The pour is a dark, crystalline brown, with nary a head to be seen. However, the beer is not flat; an extremely fine grained carbonation fleeces the bottom of the glass and rim of the drink as it wobbles.

An aroma that at first seems nothing but sweet quickly becomes deep, rustic, and complex as the nose becomes used to the beer, revealing quality caramel, fresh tobacco, and a rich, perfect chocolate note that I’ve found in the best very aged beers, especially over 20 years old. Green apple, charcoal, and many more complexities are also noted, although as I swirl the beer it begins to smell like rotten broccoli — I think I’ll leave it still from now on.

The previously noted aged chocolate note is much stronger in the flavor — very woody and rich and so mildly sour — and is absolutely lovely, providing a wonderful counterpoint to the sugary sweetness. At once like drinking quality apple juice, unsweetened hot cocoa, and maple syrup, this is truly the most one could hope for in a beer of this age. A fine carbonation keeps this beer alive and almost refreshing without it ever feeling difficult to drink. A true work of art.