Barley Wine

The strongest of the British ales, the most malt, the most hops, the most alcohol, the most residual sugar, the heaviest taste, and the longest aging and storage time. (That Greene King Harvest Ale to the right was brewed in 1978 and enjoyed by me in 2005 – “Stayed well in the bottle. Not strong at 7% ABV, but a good mature barley wine. Port, wine, and grappa still come through”).

Even though they are thick and strong, there is lots of leeway for paler as well as coal-black beers. They can be soft as a lover’s caress or biting as a drill sergeant’s bark.

The traditional brewing method of Barley Wines is quite simple; in fact it’s actually easier to make than a Pale Ale. Have you heard of sparging? The first time water is run through the grain it picks up most of the fermentable sugars and ends up with an OG (original gravity) of, say, 1080 or so (8% sugars). For most beers more water is percolated through the grain, adding to the original run, until the final run is down to, say, 100

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