Barleywine spectating

Cooler weather makes my thoughts turn not just to typical winter beers, but to barleywines.

The beefy behemoths, sort of the big brothers to seasonal winter warmers, typically arrive later in winter, well after the holidays. But both Perry Street and No-Li are readying releases for the nearer future – the first barleywines from local breweries in recent memory.

The version brewed by Perry Street last week (pictured above), said brewer/owner Ben Lukes, “has everything but the kitchen sink – British malts, American malts, big Northwest hops.”

He expects it to turn out a little over 9 percent alcohol by volume. The beer will condition for several weeks, with some of it possibly headed for further barrel-aging.

No-Li is still putting the finishing touches on the recipe for its Big Bang barleywine, which will be well-balanced and top 10 percent ABV, according to brewmaster/co-owner Mark Irvin.

Irvin said he’s had the name in mind for years. “It hasn’t been taken (by another brewery), which is astonishing, and it’s a good name for a barleywine – short and to the point,” he said.

Big Bang will be the next release in No-Li’s seasonal Expo Series, in 22-ounce bottles and draft, at the end of December, following the Winter Warmer.

Both breweries also have new beers on the way beforehand. Perry’s hoppy India red ale, made with Azacca and Centennial hops, was just dry-hopped and could be on tap as soon as next week.

No-Li is introducing a dry, tart cherry and cranberry beer called Mosh Pit, year-round in four-packs of 12-ounce bottles, in early December. At around 7.5 percent ABV, it will get its sour notes solely from the fruit, not bacteria or Brett.

Later in the month, a true barrel sour dubbed Van Lambert (for the two types of cherries it contains) will see limited release in 22-ounce bottles and draft. It will be the second of No-Li’s bottled barrel beers, following the Blackfill imperial stout.