BARLEYWINE

HISTRIA E DESCRIO DO ESTILO

HISTRIA DO
ESTILO
N A I N G L AT E R R A E N O R E S T O D O
MUNDO

ORIGENS
O estilo deriva das Old e Stock ales feitas na
Inglaterra na era mediaval. Eram as cervejas
mais fortes e complexas dos pubs e cervejarias.
Essas cervejas podiam ser blends de outras
para maior complexidade. Cada parte misturada
era chamada de thread. Assim, uma threethread Old Ale podia ter uma parte de young
ale, outra de sour e uma de outra old ale.
O nome comeou com a Bass #1, a primeira a
usar a denominao barleywine em 1870.
Quanto menor o nmero da Bass, mais forte era
a cerveja. A OG da #1 era de 1.100, em 1890,
sendo a da #2, outra barleywine, 1.097 e a da
#3, Old Ale, 1.084..

ORIGENS
Pela tradio britnica do parti-gyle, as old e stock ales
eram o first running, separado do restante da batelada
com uma densidade maior. Por exemplo, num mosto
de 1.070, o primeiro tero gera uma cerveja com OG
de 1.105 e os outros dois teros, uma de OG 1.052. A
Fullers usa esse sistema para a Golden Pride e a
Chiswick, barleywine e ordinary bitter.
possvel que a origem do estilo seja as Burton Ale,
pois ali nasceu a Bass. No sc. XIX, as Burton Ale
tinham caractersticas parecidas com a descrio do
estilo barleywine. Eram feitas com maltes pale e
amber, com OG alta, acima de 1.100.
Eram feitas com maltes pale e algum outro malte um
pouco mais escuro. As cervejas geralmente escureciam
com a fervura mais longa.

AS BARLEYWINES NO
MUNDO
Apesar de registros datados de meados do sc.
XV demonstrarem o uso do sistema parti-gyle
nos EUA, as cervejas mais fortes ali produzidas
no tinham a OG to alta quando as Stock ou
Old Ale inglesas.
Apenas em 1975, surgiu a primeira cerveja
americana a se intitular barleywine, a Anchor
Old Forghorn. Com mais lpulo que as inglesas.
Em 1983, a Sierra Nevada lanou sua
barleywine, Big Foot, uma verso ainda mais
lupulada do estilo. H a consolidao do que se
convencionou chamar de american barleywine.

DESCRIO DO
ESTILO
BJCP E BA

BJCP
2015
17D
ENGLISH
BARLEY
WINE

22C. American Barleywine Overall Impression: A well-hopped American interpretation of the richest and
strongest of the English ales. The hop character should be evident throughout, but does not have to be
unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish. Aroma: Hop
character moderate to assertive and often showcases citrusy, fruity, or resiny New World varieties (although
other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Rich
maltiness, with a character that may be sweet, caramelly, bready, or fairly neutral. Low to moderatelystrong fruity esters and alcohol aromatics. However, the intensity of aromatics often subsides with age. Hops
tend to be nearly equal to malt in the aroma, with alcohol and esters far behind.
Appearance: Color may range from light amber to medium copper; may rarely be as dark as light brown.
Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention.
May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it
warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and
viscosity may be visible in legs when beer is swirled in a glass.
Flavor: Strong, rich malt flavor with a noticeable hop flavor and bitterness in the balance. Moderately-low to
moderatelyhigh malty sweetness on the palate, although the finish may be somewhat sweet to quite dry
(depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly
malty, the balance should always seem bitter. Moderate to high hop flavor (any variety, but often showing a
range of New World hop characteristics). Low to moderate fruity esters. Noticeable alcohol presence, but
well-integrated. Flavors will smooth out and decline over time, but any oxidized character should be muted
(and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these
should not be high; roasted or burnt malt flavors are inappropriate.
Mouthfeel: Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with
long conditioning). Alcohol warmth should be noticeable but smooth. Should not be syrupy and underattenuated. Carbonation may be low to moderate, depending on age and conditioning. Comments:
Sometimes known as Barley Wine or Barleywine style ale (the latter due to legal requirements, not
brewery preference). History: Usually the strongest ale offered by a brewery, often associated with the
winter or holiday season and vintage-dated. As with many American craft beer styles, derived from English
examples but using American ingredients and featuring a much more forward hop profile. One of the first
American craft beer versions was Anchor Old Foghorn, first brewed in 1975. Sierra Nevada Bigfoot, first
brewed in 1983, set the standard for the hop-forward style of today. The story goes that when Sierra Nevada
first sent Bigfoot out for lab analysis, the lab called and said, your barleywine is too bitter to which Sierra
Nevada replied, thank you. Characteristic Ingredients: Well-modified pale malt should form the
backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great
restraint, if at all, as most of the color arises from a lengthy boil. New World hops are common, although any
varieties can be used in quantity. Generally uses an attenuative American ale yeast. Style Comparison:
The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and
aroma than the English Barleywine, and often features American hop varieties. Typically paler than the

BJCP 2015
22C
AMERICAN
BARLEYWI
NE

British-Style Barley Wine Ale

British-Style Barley Wine Ales are tawny copper to deep
red/copper-garnet. Chill haze is allowable at cold temperatures.
Hop aroma is very low to medium. Residual malty sweetness is
high. Hop flavor is very low to medium. Hop bitterness is perceived
to be low to medium. English type hops are often used but not
necessary for this style. Complexity of alcohols and fruity-ester
characters are often high and balanced with the high alcohol
content. Low levels of diacetyl may be acceptable. Caramel and
some characters indicating oxidation (vinous aromas and/or
flavors) may be considered positive. Body is full.
Original Gravity (Plato) 1.085 - 1.120 (20.4 - 28) Apparent
Extract/Final Gravity (Plato) 1.024 - 1.028 (6.1 - 7.1) Alcohol by
Weight (Volume) 6.70% - 9.60% (8.50% - 12.20%) Bitterness
(IBU) 40 - 60 Color SRM (EBC) 14 - 18 (28 - 36)

BA 2015
BRITISH
-STYLE
BARLEY
WINE

American-Style Barley Wine Ale

American-Style Barley Wine Ales are amber to deep red/coppergarnet. Chill haze is allowable at cold temperatures. Fruity-ester
aroma is often high. Caramel and/or toffee malt aromas are often
present. Hop aroma is medium to very high. High residual malty
sweetness, often containing caramel and/or toffee flavors is
present. Hop flavor is medium to very high. American type hops
are often used but not necessary for this style. Hop bitterness is
high. Complexity of alcohols is evident. Fruity-ester flavor is often
high. Very low levels of diacetyl may be acceptable. Characters
indicating oxidation, such as vinous (sometimes sherry-like)
aromas and/or flavors, are not generally acceptable in Americanstyle barley wine ales, however if a low level of age-induced
oxidation character harmonizes and enhances the overall
experience this can be regarded favorably. Body is full.
Original Gravity (Plato) 1.090 - 1.120 (21.6 - 28) Apparent
Extract/Final Gravity (Plato) 1.024 - 1.028 (6.1 - 7.1) Alcohol by
Weight (Volume) 6.70% - 9.60% (8.50% - 12.20%) Bitterness
(IBU) 60 - 100 Color SRM (EBC) 11 - 18 (22 - 36)

BA 2015
AMERICAN
-STYLE
BARLEY
WINE