American Barleywine

BJCP 22c

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.
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.”
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.
Commercial Examples
Avery Hog Heaven Barleywine, Anchor Old Foghorn, Great Divide Old Ruffian, Rogue Old Crustacean, Sierra Nevada Bigfoot, Victory Old Horizontal