Barleywine & Imperial Stout - American-style Barleywine

BJCP 12-B

AROMA

Moderate to intense fruitiness; presence of hops (typical American varieties) may range from moderate to dominant. A caramel-like aroma is often present.

APPEARANCE

Color may range from rich gold to very dark amber or even brown. Often has ruby highlights. May have low head retention.

FLAVOR

Fruity, with a great intensity of malt. Hop bitterness may range from just enough for balance to a firm, resiny dominance; balance therefore ranges from slightly malty to intensely bitter. Some oxidative flavors maybe present, and alcohol should be evident.

MOUTH FEEL

Full-bodied, with a slick, viscous texture. Gentle smooth warmth from alcohol should be present.

OVERALL

A well-hopped American interpretation of the richest and strongest of the English ales. History/Comments: Usually the strongest ale offered by a brewery, and often vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season. The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, featuring American hop varieties.

INGREDIENTS

Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. American hops such as Cascades and Centennial

COMMERCIAL EXAMPLES

Sierra Nevada Bigfoot, Rogue Old Crustacean, Victory Old Horizontal.

VITAL

OG: 1.080-1.120+ IBUs: 50-100 FG: 1.020-1.030+ SRM: 10-22 ABV: 8-12+%