Anchorage A Deal With The Devil
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Tasting Notes
At 17.5% this is an unusually potent pour even for barleywine, and the alcohol warmth is present throughout — expect a rich, almost syrupy body carrying notes of dried dark fruit, bourbon-soaked oak, toffee, and molasses. The aroma leans into brandy-like oxidative complexity with hints of vanilla and leather. Flavor is dense and layered, with a bittersweet finish that lingers long thanks to residual sugar balanced against the heat. This is a sipping beer in the most literal sense — it rewards patience and a small glass.
About the Brewery
Anchorage Brewing Company is based in Anchorage, Alaska, and has built a strong reputation in craft beer circles for producing barrel-aged and wild-fermented beers with genuine ambition. Founded by Gabe Fletcher, the brewery leans heavily into Brettanomyces, mixed fermentation, and extended aging programs, which puts it in conversation with some of the more experimental producers in the American craft scene. Their releases tend to be limited and sought-after among fans of complex, high-gravity, and funky styles.
Food Pairings
A beer this rich and warming pairs best with foods that can hold their own against its intensity. Aged cheeses like Stilton or a sharp cheddar offer enough salt and fat to cut through the sweetness. Dark chocolate with high cacao content mirrors the beer's bittersweet finish without competing awkwardly. A slow-braised short rib works because the savory depth and rendered fat stand up to the malt weight. Alternatively, a simple slice of pecan pie lets the caramel and nut notes in both the food and the beer echo each other cleanly.
Style Guide
English barleywine is a strong ale tradition rooted in Britain, defined by a malt-forward profile, substantial body, and ABVs that typically run from around 8% to 12% — making this example exceptional well above that ceiling. Where American barleywines tend to push hop bitterness aggressively, the English interpretation leans into rich caramel, dried fruit, and toffee character with more restrained hopping. It originated as a way to showcase high-quality malt and has historically been treated as a winter warmer or cellar beer, capable of aging and developing complexity over years in the bottle.