pFriem Family Brewers R&D Brewer and Lead Blender Kyle Krause Talks Amaro Barrel-Aged Barleywine

We spoke with pFriem Family Brewers R&D Brewer and Lead Blender Kyle Krause about Amaro Barrel-Aged Barleywine.

Who came up with this beer’s recipe?
I inherited our recipe for the barleywine, but it’s been in constant evolution as I’ve tried to steer it in a more “British” direction over the past few years. The amaro barrel was a special treatment for our beer club members. 

What’s your favorite aspect of this beer (flavor, aroma, etc.)?
As cool as the Amaro barrel is, my favorite part is the base barleywine. It’s got some decadent toffee caramel notes, like the burnt sugar on a crème brulee, with a hint of cocoa powder on the finish. I love this beer.

Where does this beer’s name come from?
We call beers what they are. This is a barleywine aged in an amaro barrel. 

Is this your “desert island beer?”
No. Our lager brewers in Hood River already do a fantastic job of brewing crushable desert island beers. I make the beers you’d celebrate with after you’ve been rescued!

Can you describe this beer in 10 words or less?
Rich, bittersweet, notes of toffee, candied fruit, citrus and amaro spice.

Do you know a story – or have a personal story – that revolves around this beer?
The Amaro that was previously aged in these barrels is a variety called Rabarbaro. It’s a rhubarb-based bitter aperitif, with bright strawberry notes balanced by an earthy spice finish. 

What's a good food pairing for this beer?
This beer was designed to be an after-dinner digestif, so ideally, you’ve finished eating already. 

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