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Author Topic: Barleywine - style guidelines  (Read 1325 times)

DamoNinja

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Barleywine - style guidelines
« on: January 31, 2016, 08:56:24 PM »
Barleywine
Despite its name, a Barleywine (or Barley Wine) is very much a beer, albeit a very strong and often intense beer! In fact, it's one of the strongest of the beer styles. Lively and fruity, sometimes sweet, sometimes bittersweet, but always alcoholic. A brew of this strength and complexity can be a challenge to the palate. Expect anything from an amber to dark brown colored beer, with aromas ranging from intense fruits to intense hops. Body is typically thick, alcohol will definitely be perceived, and flavors can range from dominant fruits to palate smacking, resiny hops.

Most Barleywines can be cellared for years and typically age like wine.

While they are typically placed in to American and English categories, they are not always reflective of the style.


American Barleywine
American versions are insanely hopped to make for a more bitter and hop flavored brew, typically using American high alpha oil hops.


English Barleywine
English versions tend to be more rounded and balanced between malt and hops, with a slightly lower alcohol content, though this is not always the case.
Fermenting:
17 BIPA

Bottle aging:
Oaked sour ale '16
Coffee stout '15
Oaked apple cider '15
Barleywine '14

Keg 1: Golden ale
Keg 2: Not-17 BIPA
Keg 3: Not-17 BIPA
Keg 4: Mongrel //
Keg 5: EMPTY :(

Mini keg 1: Golden ale
Mini keg 2: Empty!
Mini keg 3: Damo's BIPA

Pipeline: ??

 

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