The bridge between the world of beer, wine and rum! Barley Wine is one of the strongest beer styles. With its high extractivity and the abundance of caramel, sponge cake and honey aromas, the beer style brings to mind wine. As for the world of rum, the beer contains thick and sweet blackstrap molasses, which is produced at the last stage of cane sugar crystallization. It gives the beer the aroma of raisins, candied cherries, caramel and marzipan. The English yeast variety accounts for characteristic fruity flavour and almond aromas similar to those of amaretto or wine spirits.
The Barley Wine style has its roots in England. The first commercial beer of this type was brewed in the second half of the 19th century although some trace its origins back to the barley wine produced in Ancient Greece. Anyhow, it is high alcohol content beer of about 10% similar to wine. The rich and malty aroma of the beer brings to mind molasses, toasted bread, honey, almonds, toffi and dry forest fruit. The beer’s sweetness and high alcohol contents make it similar to amaretto or wine spirits. As alcohol carries aromas, during the tasting one should pay attention to the retro-nasal aroma profile.
High extract is a trademark of this style. As the name suggests, we have used barley malts including an abundance of caramel malts which give the beer its toffee, caramel and molasses tones. With its long expiration date, the beer evolves into more “refined” one gaining so-called “refined oxidation” aromas similar to the port wine.
In spite of its already sweet profile, we have used a lot of hops of low bitterness contents. We have used mainly the Styrian Goldings variety that comes from the British Isles but is grown in Slovenia. It’s a perfect match with its earthy and smoky tones.
Blackstrap molasses is the most important ingredient. Added during the wort heating process, molasses gives the beer its dark colour and characteristic aromas; forest fruit, toffee and dark caramel. After the sugar fermentation process has been completed (molasses contains 50% sugar), the beer gains some qualities typical of rum, which is produced from cane sugar.
- Style: English Barley Wine (with blackstrap molasses)
- Extract: 24,7%
- Alcohol: 9,6% obj.
- IBU: 50
- malts: barley malts: Pilsner; Munich; 110-130 EBC caramel, 300
- Bitter: Columbus (US)
- Aromatic: Styrian Goldings (SL)
- Yeasts: S-04
- Extra ingredients: blackstrap molasses
- Look: dark amber
- Aromas: caramel, almonds (amaretto), molasses, raisins, red apple, sponge cake; toasted bread
- Sweet; sticky
- Caramel; almond
- amaretto, wine spirit overtones, slight molasses-hoppy bitterness
- Serving temperature: 14-16C
- Glass: Sniffter, Sensoric
- Dishes: beef steaks in honey teriyaki
- Cheeses: Blue Stilton with
- Desserts: walnut cheesecake with toffi