19B. English Barleywine
Aroma: Very rich and strongly malty, often with a caramel-like
aroma. May have moderate to strong fruitiness, often with a
dried-fruit character. English hop aroma may range from mild
to assertive. Alcohol aromatics may be low to moderate, but
never harsh, hot or solventy. The intensity of these aromatics
often subsides with age. The aroma may have a rich character
including bready, toasty, toffee, molasses, and/or treacle notes.
Aged versions may have a sherry-like quality, possibly vinous
or port-like aromatics, and generally more muted malt aromas.
Low to no diacetyl.
Appearance: Color may range from rich gold to very dark
amber or even dark brown. Often has ruby highlights, but
should not be opaque. Low to moderate off-white head; may
have low head retention. May be cloudy with chill haze at
cooler temperatures, but generally clears to good to brilliant
clarity as it warms. The color may appear to have great depth,
as if viewed through a thick glass lens. High alcohol and viscosity
may be visible in legs when beer is swirled in a glass.
Flavor: Strong, intense, complex, multi-layered malt flavors
ranging from bready and biscuity through nutty, deep toast,
dark caramel, toffee, and/or molasses. Moderate to high malty
sweetness on the palate, although the finish may be moderately
sweet to moderately dry (depending on aging). Some
oxidative or vinous flavors may be present, and often complex
alcohol flavors should be evident. Alcohol flavors shouldnt be
harsh, hot or solventy. Moderate to fairly high fruitiness, often
with a dried-fruit character. Hop bitterness may range from
just enough for balance to a firm presence; balance therefore
ranges from malty to somewhat bitter. Low to moderately
high hop flavor (usually UK varieties). Low to no diacetyl.
Mouthfeel: Full-bodied and chewy, with a velvety, luscious
texture (although the body may decline with long conditioning).
A smooth warmth from aged alcohol should be present,
and should not be hot or harsh. Carbonation may be low to
moderate, depending on age and conditioning.
Overall Impression: The richest and strongest of the English
Ales. A showcase of malty richness and complex, intense flavors.
The character of these ales can change significantly over
time; both young and old versions should be appreciated for
what they are. The malt profile can vary widely; not all examples
will have all possible flavors or aromas.
History: Usually the strongest ale offered by a brewery, and in
recent years many commercial examples are now vintagedated.
Normally aged significantly prior to release. Often associated
with the winter or holiday season.
Comments: Although often a hoppy beer, the English Barleywine
places less emphasis on hop character than the American
Barleywine and features English hops. English versions can be
darker, maltier, fruitier, and feature richer specialty malt flavors
than American Barleywines.
Ingredients: Well-modified pale malt should form the backbone
of the grist, with judicious amounts of caramel malts.
Dark malts should be used with great restraint, if at all, as
most of the color arises from a lengthy boil. English hops such
as Northdown, Target, East Kent Goldings and Fuggles. Characterful
English yeast.
Vital Statistics:
OG: 1.080 1.120
IBUs: 35 70
FG: 1.018 1.030
SRM: 8 22
ABV: 8 12%
Commercial Examples: Thomas Hardys Ale, Burton Bridge
Thomas Sykes Old Ale, J.W. Lees Vintage Harvest Ale, Robinsons
Old Tom, Fullers Golden Pride, AleSmith Old Numbskull,
Youngs Old Nick (unusual in its 7.2% ABV), Whitbread
Gold Label, Old Dominion Millenium, North Coast Old Stock
Ale (when aged), Weyerbacher Blithering Idiot