BeerGuessrPlay →Beer style
Barleywine & old ale
Also called Barley wine, English barleywine, American barleywine, Old ale, Strong ale, Stock ale
Barleywine is a very strong ale of 8 to 12% ABV, traditionally a brewery's strongest beer, with rich malt, dried fruit, toffee and warming alcohol. English versions are malt-led, American ones more bitter. Old ale is a related aged strong ale of 5.5 to 9%.
| Origin | England, 1870s (name); United States, 1975 |
|---|---|
| Alcohol (ABV) | 6–12% |
| Bitterness (IBU) | 35–100 |
| Color | Gold to dark reddish brown |
| Glass | Snifter or tulip |
| Serving temperature | 12–16 °C |
| Classic examples | Sierra Nevada Bigfoot, Anchor Old Foghorn, Fuller's Vintage Ale, J.W. Lees Harvest Ale, Thomas Hardy's Ale, Theakston Old Peculier |
History
Barleywine descends from the strong Burton ales of 18th and 19th-century England. Bass No. 1, first labeled a barley wine in the 1870s, is often cited as the first to use the name, and Tennant's Gold Label (1951) introduced a pale version. Old ales were stock ales aged in wooden vats, used for blending or drunk on their own. In the United States, Anchor Old Foghorn (1975) was one of the first craft barleywines, and Sierra Nevada Bigfoot (1983) set the template for the hop-forward American version.
Appearance, aroma and taste
English barleywines range from gold to dark reddish brown, with a complex aroma of bread, toffee, caramel, dried fruits like raisin and plum, and noticeable alcohol. The palate is rich, full-bodied and chewy, with moderate bitterness. American barleywines are amber to copper, with more aggressive citrus and pine hops and 50 to 100 IBU. Old ales are lighter and often show aged notes of sherry, port or leather, sometimes with light acidity or oak. All improve and change with time in the bottle.
How it is brewed
Barleywines start from very high original gravities of 1.080 to 1.120, using large quantities of pale ale malt, often Maris Otter, with crystal malt for color and caramel. Long boils increase color and concentration. English versions use earthy hops such as Goldings or Fuggles; American examples use high-alpha American hops. Fermentation requires a large pitch of healthy, alcohol-tolerant ale yeast, followed by months of conditioning. Many are aged in oak or bourbon barrels, and vintages are frequently cellared for years.
Food pairing
Barleywines are best treated like port or dessert wine. They pair with strong blue cheeses such as Stilton, aged cheddar and Parmigiano-Reggiano. Rich desserts such as sticky toffee pudding, crème brûlée, pecan pie, Christmas pudding and fruitcake are excellent matches. Old ales suit game pie, roast venison and beef Wellington. Serve in a snifter at 12 to 16 °C in small pours, as the strength is high.
Barleywine & old ale beers on the map (2)
BeerGuessr lists 2 brands whose flagship is a barleywine & old ale, from 2 countries. Most come from Belgium (1).
Barleywine & old ale: questions and answers
Is barleywine a wine or a beer?
Barleywine is a beer. It is brewed from malted barley and fermented with ale yeast. The name refers to its wine-like strength of 8 to 12% ABV and its tradition of being aged and sipped like wine.
What is the difference between an English and an American barleywine?
English barleywines are malt-forward, with toffee, bread and dried fruit and moderate bitterness. American barleywines use more American hops, giving 50 to 100 IBU and citrus and pine aromas over a strong malt base.
Can you age barleywine?
Yes. Barleywines are among the best beers for aging. Over years hop bitterness fades and flavors of sherry, toffee and dried fruit develop. Store bottles upright, cool and dark; many breweries release dated vintages for this purpose.
Related styles: amber, brown and strong ales
All beer styles →Sources: styles.bjcp.org, styles.bjcp.org, styles.bjcp.org
Last reviewed October 2026.