-
12. BARLEYWINE AND IMPERIAL STOUT
12A. English-style Barleywine
Aroma:
Moderate to intense fruitiness; presence of hops (English varieties) may range from mild to assertive. 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 presence; balance therefore ranges from malty to bitter. Some oxidative flavors may be present, and alcohol should be evident.
Mouthfeel:
Full-bodied, with a slick, viscous texture. Gentle smooth warmth from alcohol should be present.
Overall Impression:
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. Although a hoppy beer, the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops.
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. English hops such as Northdown, Target, East Kent Goldings and Fuggles.
Vital Statistics:
OG: 1.080-1.120+
IBUs: 50-100 FG: 1.020-1.030+
SRM: 10-22 ABV: 8-12+%
Commercial Examples:
Anchor Old Foghorn, Young’s Old Nick, Fuller’s Golden Pride.
12B. American-Style Barleywine
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.
Mouthfeel:
Full-bodied, with a slick, viscous texture. Gentle smooth warmth from alcohol should be present.
Overall Impression:
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.
Vital Statistics:
OG: 1.080-1.120+
IBUs: 50-100 FG: 1.020-1.030+
SRM: 10-22 ABV: 8-12+%
Commercial Examples:
Sierra Nevada Bigfoot, Rogue Old Crustacean, Victory Old Horizontal.
12C. Russian Imperial Stout
Aroma:
Fruity esters, reminiscent of dark fruit, merged with intense roastiness and maltiness. Hop aroma is usually also present.
Appearance:
Very dark reddish-black color; opaque.
Flavor:
Intensely fruity and malty, backed up by balancing roastiness and prominent hop bitterness and flavor. A "burnt currant" character may be present, along with a suggestion of cocoa or strong coffee. Alcoholic strength should be evident, along with a deep, complex malt flavor. The finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness and warming character.
Mouthfeel:
Very full-bodied and rich, with intense flavors and perceptible alcohol presence. Carbonation is relatively low.
Overall Impression:
An intensely flavorful beer. Roasty, fruity, and bittersweet, with a notable alcohol presence. Dark fruit melds with roasty, burnt, almost tar-like sensations.
History:
Said to be popular with the Russian Imperial Court.
Comments:
Brewed to high gravity and hopping level in England for export to the Baltic States and Russia.
Ingredients:
Well-modified pale malt, with generous quantities of roasted grain. Flavor and aroma hops should include English varieties for authenticity. Alkaline water would balance the abundance of acidic roasted grain in the grist.
Vital Statistics:
OG: 1.075-1.095+
IBUs: 50-90+ FG: 1.018-1.030+
SRM: 20-40 ABV: 8-12+%
Commercial Examples:
Samuel Smith Imperial Stout, Courage Imperial Stout, Brooklyn Black Chocolate Stout, Rogue Imperial Stout, North Coast Old Rasputin Imperial Stout, Victory Storm King.
