Old Ales and the story of Old Peculier

A big step up from Pale Ales, the Old Ale is below a Barley Wine but still with plenty of alcohol – sometimes over 7% – but many have achieved the strong taste without high levels of hops. It’s usually darker, thicker and has a rich malt taste with lots of balancing hops.

Strong ales go way, way back. The Domesday book of 1086 records a brewer using a total of 5.6 lb of grain per gallon. Barley, wheat, and oats in vast quantities. More than is used now for an Imperial Stout or Barleywine. Beer had to be made that way to stay drinkable without refrigeration – or even well-sealed casks. The preservative properties of hops weren’t known yet. This condition lasted into the 1800s when gravities (sugars in the wort) went down a bit.

Worthington Burton Ale in 1800 was brewed at 1103 OG with 8.7% ABV. In 1890 this same beer was 1097 and 7.9%.

But they aren’t called Old Ales because the style is old but because of the aging it gets before it’s ready to drink – but the style really is one of

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