2012 Barrel Roll No.04 Hammerhead by Hangar 24 is a 13.8%ABV Barleywine aged in Rye Whiskey and Bourbon Barrels
A well executed HAMMERHEAD is smooth and dramatic. This beer is no exception. Hammerhead is a big, complex, American-style Barleywine featuring two English caramel malts and four American hops. Hammerhead’s character is enhanced by dry hopping and then aging the deep amber liquid for six months in charred oak rye whiskey and bourbon barrels. Spicy aromas spill from the glass: rich caramel, citrusy hops, bourbon and oak. Layered flavors of toffee, vanilla, brown sugar, spice and rye whiskey lead to a warm and slightly bitter finish. This is a strong ale, meant to be sipped, savored and enjoyed.
Additional Information: Hammerhead: A ¼ loop to vertical, airspeed decreases and plane appears to stall. Nose then rotates and plane descends on vertical down line and out with ¼ loop.
This has been aging for over a year and it is the perfect time to test it’s incredibility. This was defnitely seen right upon opening the beer. This definitely reminded me of Sucaba. The fragrances are very rich of caramel, bourbon, coconuts, vanilla, almost like a chile or herbal spices, some minor hops, flan, rich oak wood, peach, apricot, possibly dark fruits and a complex aroma that is very dessert like. The flavors start very rich almost syrupy. Dulce de leche caramel, Bourbon, coconut, vanilla, earthy and grassy hops which provide somewhat tropical flavors like peach, pineapple, sweet grapefruit or a mango. Like a caramel flan that is made with crème Brulee or sweetened condensed milk over sweet peaches, raisins, black and blue berries. Other flavors I can get from this are milk marshmallow cream, brown sugar, pecan pie, walnuts, maple, graham cracker smores with chocolate. I am not really sure if this is just as good or better than Sucaba. Reason being because it has aged for another year unleashing some complex flavors that I could not find in Sucaba. Also the beer is very complex and thick bodied like some of the best out there. I honestly think that the reason has to do because I would need to let Sucaba age for another year or 2. Also, the flavors are very dead on to some of the stuff I listed. I was very very impressed.