American barley wine ranges from amber to deep red/copper-garnet in color. A caramel and/or toffee aroma and flavor are often part of the malt character along with high residual malty sweetness. Complexity of alcohols is evident. Fruity-ester character is often high. As with many American versions of a style, this barley wine ale is typically more hop-forward and bitter than its U.K. counterpart. Low levels of age-induced oxidation can harmonize with other flavors and enhance the overall experience. Sometimes sold as vintage releases.

  • SRM Color Scale
    11 - 18
  • International Bitterness Units (IBUs)
    60 - 100
  • Alcohol by Volume (ABV)
    8.5% - 12.2%
  • Alcohol
    Noticeable to Hot
  • Hop Aroma/Flavor
    Hop aroma and flavor are medium to very high. Hop bitterness is high. American-type hops are often used, but not necessary for this style
  • Malt Aroma/Flavor
    Caramel, Toffee, Bready, Sweet
  • Yeast Esters
    Fruity-ester flavors are often high
  • Yeast Phenols
    Not common to style
  • Body
    Mouth-Coating to Sticky
  • Carbonation
    Low to Medium
  • Finish Length
    Low to Medium
  • Attenuation
    73 - 77
  • Hops
    Magnum, Chinook, Centennial, Amarillo
  • Malt
    Pale, Crystal, Pale Chocolate, Special "B"
  • Water
  • Yeast
Food Pairings
  • Cheese
    Strong Blue Cheeses, Gorgonzola, Gruyere, Cheddar, Pungent Cheeses
  • Entrée
    Beef Cheek, Roasted Meat, Braises, and Stews, Sausages, Pâté
  • Dessert
    Rich Desserts, Chocolate Hazelnut Torte, Toffee
  • Carbonation
    Slow to Medium Rising Bubbles
  • Clarity
    Clear to Brilliant
  • Color
    Amber to Deep Red or Copper-Garnet
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