Barley wine

[hong]

Sorry to sound thick, but what exactly is this? I`ve heard of it & seen the kits in my lhbs but have never tasted it before. Would anyone recommend doing it?

[poo hed]

Barley wine
From Wikipedia, the free encyclopedia
The colour of barley wines ranges from a translucent deep amber, to cloudy mahogany (left), to an almost opaque black (right).

Barley wine or Barleywine is a beer style of strong ale originating in England. The first beer to be marketed as Barley Wine was Bass No. 1 Ale, around 1870[1]. The term "barley wine" had been used before in other contexts,[2] for example in translations of Xenophon's Anabasis (although it may have referred to regular grape wine with cooked barley in it).[3]
Contents
[hide]

1 Characteristics
2 Style statistics
3 See also
4 References
5 External links

[edit] Characteristics

A barley wine typically reaches an alcohol strength of 8 to 12% by volume and is brewed from specific gravities as high as 1.120. It is called a barley wine because it can be as strong as wine; but since it is made from grain rather than fruit, it is, in fact, a beer.

Most barley wines range in colour from amber to deep reddish-browns, though until the introduction of Whitbread Gold Label in the 1950s, British barley wines were always dark in colour. All are rich and full-flavoured.

The Anchor Brewing Company introduced the style to the United States in 1976 with its Old Foghorn Barleywine Style Ale.[4]

Writer Michael Jackson referred to a barley wine by Smithwick's thus: "This is very distinctive, with an earthy hoppiness, a wineyness, lots of fruit and toffee flavours." He also noted that its original gravity is 1.062.[5]

Martyn Cornell has been quoted as saying "no historically meaningful difference exists between barley wines and old ales." He later clarified, "I don’t believe there is actually any such meaningful style as 'barley wine'".[6]

The highest strength Belgian beer 'Bush' has often been said to resemble a barley wine rather than more traditional Belgian styles.[citation needed]
[edit] Style statistics

Original gravities: 1.080-1.120 (English & American Style)
Alcohol: 8.0-12.0 percent
Bitterness: 35-70 (English Style) & 50-120 (American Style) IBU (International Bitterness Units)
Color: 8-22 (English Style) & 10-19 (American Style) SRM (Standard Reference Measure); 24-48 EBC



The colour of barley wines ranges from a translucent deep amber, to cloudy mahogany (left), to an almost opaque black (right).

[hong]

Cheers Poo Head thats a brilliant answer. I had no idea that it would be as strong as that! I wonder if thats kind of strength that is just too strong to be palatable, or the kind that goes down too easily without realising just what you are drinking?!!!
The darker one looks lovely!

[poo hed]

hehe, doesn't sound like much of a "session beer" does it, i bet it's very drinkable though!

i heard it's supposed to take ages before you actually can start drinking it (conditioning) , i don't know if you need a specialist yeast due to the high ABV

i suppose if you made a small batch in a 1 gallon demijohn or something and "forgot about" it would be ok while you got on with normal brews, but it's far beyond my means (or patience would allow!).

[Rookie]

Cheers Poo Head thats a brilliant answer. I had no idea that it would be as strong as that! I wonder if thats kind of strength that is just too strong to be palatable, or the kind that goes down too easily without realising just what you are drinking?!!!
The darker one looks lovely!

I'v made BWs at 12%, 10.5%, and 9.5% and found I preferred the one at 9.5%.

[Rookie]

hehe, doesn't sound like much of a "session beer" does it, i bet it's very drinkable though!

i heard it's supposed to take ages before you actually can start drinking it (conditioning) , i don't know if you need a specialist yeast due to the high ABV

BW is a "session beer", it's just a short session.

The last one I did was 9.5% and was better at the two year mark.

Most ale yeasts available will get you up to BW strength, but you need to pitch plenty.

[GSMunn]

I've never brewed Barley Wine but I've drank it.... alot. It's very nice, definately a cold night beer.

[Secue]

I've got a barley wine conditioning right now, its 8% ...or at least, it was when it went into the bottles, I think it has fermented a bit further in bottle since then. There is a sweetness to it, but thats probably mainly because I brewed it short to 20 pints instead of 23. It's a serious ass kicker and one pint will get you smiling

Age is definitely a friend to this brew however, and mine will be sitting in the loft improving for a good few weeks/months to come.

Worth a bask if you like ales such as mcewans champion etc

[mickhew]

Get some from you supermarket if you're curious. Gold Label barley wine is a common one. Gives you an idea of how they taste.

[woblylegs]

i`d pass on the gold label. imo
try a Robinsons "Old Tom" from tesco. lovely drop it is.

[BazC]

Yes Barley Wines vary quite a bit, most are too strong and sweet for my taste but a few are delicious, Ripper from Green Jack Brewery is fantastic if you can find a bottle.

[hong]

So it needs a lot of time maturing yeah?

[Klaus]

I would recommend the Belgian Brewferm Christmas Beer which is similar to Barley Wine and will benefit from long maturing time. Some folk are already brewing this for consumption next Christmas. The kit is designed for 7 litres only without additional sugar, and bottled at FG 1.020 without any priming sugar. It is a super beer, only had three bottles so far, hoping I can save some for next December!