Stock Ale

Stock Ale is one of three related traditional British strong, fruity ale styles, the others being old ale and barley wine.

Beers called stock ales, although malt accented, were generally more strongly hopped than old ales and had at least 7.5% alcohol by volume (ABV) but often closer to 9% ABV. Much of the strength came from wort, but some recipes called for up to 25% added sugar in the kettle. The preservative effects of plenty of alcohol and hop bitterness are probably responsible for the brew’s name of “stock” ale; it was certainly beer for keeping as opposed to a “running beer” meant to be served soon after fermentation. Publicans who were willing to blend individual pints for customers, including the fabled “three-threads,” may well have added stock ale for extra complexity.