Barley wine ale – two distinctive styles of beer

October 9, 1:25 PMBeer ExaminerCharlie Papazian

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Complexity is developed with time; defining barley wine ale.  Photo by
Charlie Papazian

You can credit the English for inventing the beer style of ale that created a counterpoint to the gloomy, cool, wet, gray weather and long winter nights that often cloak the country.  The comfort of strong ale lifts the spirit and offers reason to celebrate. 

There are two distinct styles of barley wine ale.  These are from the Brewers Association's style guidelines.

English-Style Barley Wine Ale
 

English style barley wines range from tawny copper to dark brown in color.  Its full body “mouthfeel” coincides with a high residual malty sweetness. Because ale is fermented at warmer temperatures than lagers the process produces a variety of alcohols.  They are complex and complimented with fruity-ester characters.  The perception of bitterness from hops is low to medium.  Alcohol content is high. Hop aroma and flavor is be minimal to medium in intensity. English type hops are often used but not necessary for this style. Low levels of diacetyl (a butterscotch character) may be acceptable. Caramel and some characters indicating oxidation, such as vinous (sometimes sherry-like) aromas and/or flavors, may be considered positive. A chill haze caused by precipitated proteins at low temperatures is often perceived.
?Original Gravity (ºPlato) 1.085-1.120 (20.4-28 ºPlato) ? Apparent Extract/Final Gravity (ºPlato) 1.024-1.032 (6-8 ºPlato) ? Alcohol by Weight (Volume) 6.7-9.6% (8.4-12%) ? Bitterness (IBU) 40-60 ? Color SRM (EBC) 14-22 (28-44 EBC)

Right: An English classic barley wine ale from London's Young's Brewery in 1981.  Old Nick.

American-Style Barley Wine Ale
 

American style barley wines range from amber to deep copper-garnet in color and have a full body and high residual malty sweetness. Complexity of alcohols and fruity-ester characters are often high and counterbalanced by assertive bitterness and extraordinary alcohol content. Hop aroma and flavor are at medium-high to very high levels. American type hops are often used but not necessary for this style. Very low levels of diacetyl may be acceptable. A caramel and/or toffee aroma and flavor are often part of the character. Characters indicating oxidation, such as vinous (sometimes sherry-like) aromas and/or flavors, are not generally acceptable in American-style Barley Wine Ale, however if a low level of age-induced oxidation character harmonizes and enhances the overall experience this can be regarded favorably. Chill haze is often perceived at cold temperatures.
? Original Gravity (ºPlato) 1.090-1.120 (21.6-28 ºPlato) ? Apparent Extract/Final Gravity (ºPlato) 1.024-1.032 (6-8 ºPlato) ? Alcohol by Weight (Volume) 6.7-9.6% (8.4-12%) ? Bitterness (IBU) 60-100 ? Color SRM (EBC) 11-22 (22-44 EBC)

Left: Bigfoot Ale is one of the first commerically made American-style barley wine ales.  Image courtesy Sierra Nevada Brewing Co., Chico, Calif.

The principal difference between English and American style barley wines is that American style has much more hop personality in bitterness, flavor and aroma.   English styles have more often malt and caramel accents, with a sweetness that marries well with controlled sherry-like oxidation.  Both of these styles are intended to be “laid down” or in plain-speak, aged at cellar temperatures where they develop mellowness and integrate the complexities of hops, malt, ester and alcohol.

Next: When is a double IPA a barley wine ale?   Are Imperial/double red and India pale ale arguably the same styles as barley wine ale?
 

Also see:  Barley wine ales offer finesse, complexity and cause for pause