Down With The Thiccness

A classic barleywine that was boiled overnight for 12 long hours. The brewers even got to pull an all nighter on this one! The long boil process generated what is called a Maillard reaction, which (simply put) turned a light, grainy base into a rich, and concentrated caramel colored wort. It then fermented out to a quaint 10.8%ABV. It is thicc and sweet with enough hop bitterness to balance everything out.