English term for a very strong Ale. Heavy and malty with a fruitiness imparted by the ale yeast. Traditionally conditioned in the cask, these are best served at room temperature as an after dinner drink\dessert beer.
This is the English term for a very strong ale. Although Barley Wine tastes as strong as wine, it is not a wine. To obtain its high alcohol content, British brewers left the brew in the casks to mature for several months. Periodically, they would roll the casks to shake up the beer and give the yeast a chance to convert more carbohydrates to alcohol while deepening the flavor.
Barley wine is copper-colored to dark brown with a strong, fruity, bittersweet flavor. This thick beer has a high alcohol content (about 10 percent) and can benefit from aging (from six months to several years). Oregon brewers, particularly BridgePort Brewing Company and Full Sail Brewing Company, produce several barley wine ales.
Barley wine or Barleywine is a style of strong ale originating in England in the nineteenth century (derived from the March or October beers of the 18th century) but now brewed worldwide. The term was originally coined around 1900 by Bass to refer to their No. 1 Ale. It is the strongest member of the bitter family of styles.