Barley Wine

A style of beer difficult to define, often likened to old ales, English barley wine is characterised by its production process using top fermentation, and by its high alcohol content, usually greater than 10% of volume. For the brewer, barley wine is difficult to produce, requiring great amounts of raw material, vigilance and time.

The first barley wines were left to mature for long periods in wooden casks, often for two or three years, and once bottled could be kept in the cellar for even longer, developing their aromas and flavours.

The result was a fascinating beer of a dark amber colour, with little or no head and extraordinarily complex aromas, rich in malt and fruit notes, but with hints of leather and wine. In the mouth the flavour was equally complex and deep, full-bodied and long-lasting.

For a very long time barley wine was considered the British answer to France’s Bordeaux or Burgundy wines, but needless to say they are two completely different products. But it’s true that British barley wine is a million miles from the stereotypical beer.