Friday, December 14, 2007


(from BJCP)
19C. American-Style Barleywine

Aroma: Moderate to intense fruitiness; presence of hops (typical American varieties) may range from moderate to dominant. A caramel-like aroma is often present.
Appearance: Color may range from rich gold to very dark amber or even brown. Often had ruby highlights. May have low head retention.
Flavor: Fruity, with a great intensity of malt. Hop bitterness may range from just enough for balance to a firm, resiny dominance; balance therefore ranges from slightly malty to intensely bitter. Some oxidative flavors maybe present, and alcohol should be evident.
Mouthfeel: Full-bodied, with a slick, viscous texture. Gentle smooth warmth from alcohol should be present.
Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales
History/Comments: Usually the strongest ale offered by a brewery, and often vintage dated. Normally aged significantly prior to release. Often associated with the winter or holiday season. The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, featuring American hop varieties.
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. American hops such as Cascades and Centennial.
Vital Stats: OG: 1.080 - 1.120+ FG: 1.020 - 1.030+ IBU: 50 - 100
SRM: 10-22 ABV: 8 - 12+%
Commercial Examples: Sierra Nevada Bigfoot, Rogue Old Crustacean, Victory Old Horizantal.

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