American Barleywine began to take shape on the shores of the United States in 1975 thanks in large part to Anchor Brewing Company. Sierra Nevada followed up with their own version called Bigfoot in 1983.
While the first barley wine was brewed in England some hundred years prior, the style took off in America. Often the Barleywine is the strongest beer in a taproom these days.
The American barleywine is big and bold beer that carries a hoppiness and bitterness much greater than its predecessor.
As the story goes Sierra Nevada had their barleywine analysed in the lab. When the lab called Sierra Nevada and told them their beer was “too bitter,” Sierra Nevada said, “thank you.”
With alcohol strength reaching eight to twelve percent by volume and brewed with a specific gravity as high as 1.120, the barleywine reaches strengths close to wine.
No doubt about it, this beauty of a style is brewed from grain and not fruit and is a beer through and through. However, much like wine, a good Bareleywine gets better with age.
The true beauty or art of this style is the balancing act a brewer must play when trying to delicately harmonize the malty sweetness with the bitter hoppiness. With an IBU range high of one-hundred IBUs, it is one of the most bitter beers in the BJCP styles guidelines.
Some commercial examples that exemplify the style include: Avery’s Hog Heaven Barleywine, Anchor’s Old Foghorn, Great Divide’s Old Ruffin, Rogue’s Old Crustacean, Sierra Nevada’s Bi