How to Brew English Barleywine: Liquid Legacy of Royal Richness Beer

English Barleywine is a beer style that showcases a malty backbone with intense and very complex flavors.

Interestingly enough, in the UK the style is written as “barley wine,” while in the US, the style is written as “barleywine.”

With an alcohol warmth, a rich body, and pleasant hoppiness. When aged, Barley wines take on more of a port-like flavor and is a style best enjoyed as a wintertime sipper by the fire. 

What’s in a Name?

Barley wine originated in England and received their name because although they were made from barley, they reached alcohol levels close to wine.

Barleywines actually went by many names such as: Strong ale, Stock ale, Old ale, Stale ale, Double ale, and even Double-double ale.

The descriptor, English Barleywines, was used long before it became a beer style. Barleywine was used as a term when there was nothing else to compare it to but to say it was like a wine.

Also in the book, Anabasis by Xenophon, the Greek word, “oinos krithios,” literally translates to barley wine. 

The Start of the English Barleywine. 

It has been said that English barleywines were likely started in the 1400s, which ironically was the same time hops became more prevalent in the brewing world.

The modern version of barley wine was first brewed in England as Bass No. 1. This beer was first called a barleywine in 1872. 

Parti-Gyle Brewing Technique

The parti-gyle technique seems to have found a place in the barley wine roots. The reason this technique became so popular and still used today is due to the amount of sugars still available after the first runnings of a barleywine.

Many brewers, especially years ago, felt that dumping the spent grains with so many sugars still available for  another wort was wasteful. This technique maximises the amount of beer that can be produced and therefore sold. Warning…it does make for a long brew day.  

Parti-gyle is an English brewing technique in which two or more “runnings” are taken from the same mash. Sometimes one beer is made from each running – for example a stronger beer from the first runnings and a medium beer from the second runnings.

Oftentimes the beer was blended to hit a specific gravity of two or more styles. Some brewers feel that blending gives them better control over their starting gravity. 

Nick Carr of Kegerator.com wrote this about the barleywine style:

English barleywine is the aged grandfather of the beer world. He can be intimidating at first, having lived a life entire, before ever coming to share your class. He is bold, even biting sometimes, yet most of his harsh edges have been worn away by time, leaving a kindly, warming, complex character. He is a storyteller.

And as you contemplate his company, lift the glass for that first tentative sip, you’ll know it’s a story to be lingered over, to be studied, shared, and savored.

Seems to be a fitting way to think of such incredible beer style. 

Style Profile for English Barleywine

Appearance

Due to the nature of this style’s brewing process, its characteristics are wide-ranging. Color ranges from dark amber to a mahogany brown with ruby highlights. Beer can be quite clear, but opaque of aged.

The head will be low to moderate and will be mostly small and quick to dissipate due to high alcohol.

Aroma

The aroma is complex and varied in character, including strong malt backbone.

Notes of caramel, bready, toasty, and/or molasses, sherry-like, vinous, and/or port like if aged all are common. 

Flavor

Rich and complex flavors exist in this beer. Malt character is often strong, almost intense, notes of dark caramel, molasses, nut, and dark toast in darker versions. In lighter versions of this beer notes of biscuit, bread, and toffee also exist.

Sweetness may be moderate to high across the palate. The finish of this style can be either moderately sweet or moderately dry. A dark or dried fruit character can range from medium to high.

Mouthfeel

The mouthfeel can be full-bodied, chewy with a smooth texture. This will decline slowly with long aging. There should be low smooth alcohol warmth. Carbonation is often low. 

Food Pairing

When it comes to pairing an English barleywine with food, game meats, lamb chops, duck, and wild poultry are all great ideas to start.

Also, aged cheddar and goat cheeses can pair really well with a barleywine. For dessert pairings, creme brulee and caramel desserts are all good choices. 

Tips for Brewing your own English Barleywine

Grain

Since the style is a traditional English style, British pale malt would be appropriate. Maris Otter is a solid choice. Since English pale malt is kilned a couple degrees darker than American two-row or pale malt, it makes for a better choice of a base grain for a barleywine.

If you are unable to source English pale malt or just prefer American two-row or pale malt, mix in 5-10 percent of Munich malt. The specialty malts you want to consider are a darker crystal malt 60°L and above. Keep it at 5-8% to add some nice color and adding elements of toast, caramel, and dried fruit character.

Some say adding some wheat or carapils will aid in head retention. To add a bit of complexity to your barleywine, consider some Victory, Munich, Biscuit, and Special Roast to broaden the taste profile of this beer. 

Hops

English hops such as Fuggles, East Kent Goldings, Northdown, Target, and Challenger should be considered when brewing an English barleywine. A bitterness-to-starting-gravity (IBU:OG) of 0.5 to 0.6 is average.

However, if you are planning on aging this finished beer a bit, bump that ratio to 0.6 and 0.8. Late hop additions are usually one or two additions, any time between 20 minutes left in the boil to flameout.

The range can be anywhere between 1 to 6 ounces depending on the aroma you want to achieve in your finished beer. If you decide to dry hop this beer, then 2 to 5 ounces is average for the style. 

Yeast

London Ale Wyeast #1028, British Ale II Wyeast #1335, White Labs Irish Ale (WLP004), British Ale (WLP005) and Danstar Nottingham would be good choices for yeast. Of course since this is for such a large beer, a yeast starter is a very good idea.  

English Barleywine the By the Numbers

• Color Range: 8 – 22 SRM
• Original Gravity: 1.080 – 1.120 OG
• Final Gravity: 1.018 – 1.030 FG
• IBU Range: 35 – 70
• ABV Range: 8.0 – 12.0%

English Barleywine Recipe

Grain

• 87%          17 lbs        Maris Otter      
•   5 %           1 lb          Amber Malt     
•   5 %           1 lb          Crystal 45
•   3 %           8 oz         Cara-Pils

Hops

• 2 oz         Target – Boil 60 min

Yeast

• 1.0 pkg   London Ale Yeast Wyeast Labs #1028

Directions

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins 

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Frequently Asked Questions

How is Barley Wine made, particularly in the recipe provided?

Barley Wine is crafted through a process that involves mashing barley malt and other grains, boiling the mash with hops for flavor and preservation, and then fermenting it with yeast.

The specific recipe provided guides you through the process of making an English-style Barleywine.

It includes steps from mashing at a higher temperature for a fuller body, boiling with a generous amount of hops to achieve a balanced bitterness, and fermenting with an English yeast strain to attain the desired fruity and slightly sweet character typical of English Barleywines.

What distinguishes an English-style Barleywine from an American Barley Wine in this recipe?

The recipe provided is for an English-style Barleywine which tends to have a more pronounced malt sweetness, a fuller body, and a fruitier, less hoppy character when compared to its American counterpart.

American Barley Wine, on the other hand, often has a higher hop bitterness and a more pronounced hop aroma. The choice of yeast and hops, as well as the mashing and fermentation process outlined in the recipe, are geared towards achieving the characteristic profile of an English-style Barleywine.

Can the Barley Wine recipe provided be tweaked to create a 1 gallon Barleywine recipe, and if so, how?

Yes, the recipe can be adjusted to create a 1 gallon Barleywine batch. You would need to scale down the quantities of all the ingredients proportionally. For instance, if the original recipe is for 5 gallons, you would divide the quantity of each ingredient by 5 to get the correct amount for a 1 gallon batch.

Additionally, you might need to adjust the brewing process slightly to account for the smaller volume, ensuring that temperatures and times are appropriate for the scaled-down version.

What types of yeast are recommended for brewing Barley Wine, and are there particular strains that work well with the recipe provided?

The recipe recommends using an English yeast strain to achieve the desired fruity and slightly sweet character of an English-style Barleywine.

Yeasts like Wyeast 1098 British Ale Yeast or White Labs WLP002 English Ale Yeast are good choices. However, if you were to experiment, a different yeast strain could impart a unique flavor and aroma to the brew.

For instance, American Barleywine yeast strains could be used if a cleaner, less fruity profile with a higher attenuation is desired.

Which Barley Wine brands from the UK or globally are comparable to the Barley Wine produced using the recipe provided?

The Barley Wine produced using the recipe provided would likely resemble traditional English Barleywines from well-regarded UK brands or other brewers who adhere to English brewing traditions.

Some renowned Barleywine brands from the UK include Fuller’s Golden Pride or J.W. Lees Harvest Ale.

Globally, you might find similarities with other traditional-style Barleywines such as Sierra Nevada’s Bigfoot, although Bigfoot is an American Barleywine but with a balanced profile that appreciates malt character alongside hop bitterness.