12. BARLEYWINE AND IMPERIAL STOUT
12A. English-style Barleywine
Aroma: Moderate to intense fruitiness; presence of hops (English varieties) may range from mild to assertive. A caramel-like aroma is often present.
Appearance: Color may range from rich gold to very dark amber or even brown. Often has ruby highlights. May have low head retention.
Flavor: Fruity, with a great intensity of malt. Hop bitterness may range from just enough for balance to a firm presence; balance therefore ranges from malty to bitter. Some oxidative flavors may be present, and alcohol should be evident.
Mouthfeel: Full-bodied, with a slick, viscous texture. Gentle smooth warmth from alcohol should be present.
Overall Impression: The richest and strongest of the English Ales.
History/Comments: Usually the strongest ale offered by a brewery, and often vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season. Although a hoppy beer, the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops.
Ingredients: Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. English hops such as Northdown, Target, East Kent Goldings and Fuggles.
| Vital Statistics: | OG: 1.080-1.120+ |
| IBUs: 50-100 | FG: 1.020-1.030+ |
| SRM: 10-22 | ABV: 8-12+% |
Commercial Examples: Anchor Old Foghorn, Young's Old Nick, Fuller's Golden Pride.
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