Serving Temperature



The name “British-style barley wine” represents a group of strong ales that rival the strength and complexity of some of the world’s most celebrated beverages. This brawny, malt-forward beer style is often one of the strongest beer styles on any given beer menu, and showcases a complex melange of toffee and fruit flavors counterbalanced by warming alcohol and sturdy hop bitterness. The barley wine beer style is a sipper, enjoyed responsibly, stylishly — preferably in front of a fire in a comfy chair amongst a plethora of leather-bound books. British-Style Barley Wine Ale Barley wine beer is a strong ale that leans heavily on malt characteristics for flavor. With a wide color range and characteristically high in alcohol content, this is a style that is often aged, as it evolves well over time. As barley wine beers advance in age, they develop oxidative characteristics, including honey and toffee flavors as well as aromas, darker colors, lessened bitterness and more. Deconstructing Barley Wine The origin of the barley wine name brings confusion and its exact origin remains unclear. Strong, wine-strength beers have been around before the name barley wine was first used, but it is often said that barley wine does refer to a wine-strengthened beer. In history, few things are that simple, but regardless of origin, barley wine remains a strong ale with complex malts flavors and sturdy hop bitterness. While no grapes are harmed in the making of this ale, barley wines share wine’s compatibility with food, favoring rich dishes, desserts, the strongest of cheeses and even make for a great after meal digestif.

  • SRM Color Scale
    14 - 22
  • International Bitterness Units (IBUs)
    40 - 60
  • Alcohol by Volume (ABV)
    8.5% - 12.0%
  • Alcohol
    Noticeable to Hot
  • Hop Aroma/Flavor
    Hop flavor and aroma are very low to medium. Hop bitterness is low to medium. English-type hops are often used, but not necessary for this style
  • Malt Aroma/Flavor
    Nutty, Caramel, Biscuit
  • Yeast Esters
    Fruity-ester characters are often high and balanced with the high alcohol content
  • Yeast Phenols
    Not common to style
  • Body
  • Carbonation
    Low to Medium
  • Attenuation
    72 - 77
  • Hops
    Kent Goldings, Horizon
  • Malt
    English Pale, CaraMunich, Crystal
  • Water
  • Yeast
Food Pairings
  • Cheese
    English Stilton
  • Entrée
    Moroccan Duck
  • Dessert
    Dark Chocolate
  • Carbonation
    Slow to Medium Rising Bubbles
  • Clarity
    Brilliant to Slight Haze
  • Color
    Tawny Copper to Deep Red or Copper-Garnet
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