Beer recipe: 5 tips for brewing a Barley Wine

Barley wines are beers of British origin that the English developed to compete with the wines of southern Europe, since the cold, rainy climate of the islands was not as favorable to viticulture as the Mediterranean. With this in mind, brewers devised a strong, dense, sweet beer that bore a certain resemblance to some wines of the time. Today, some homebrewers have set out to recreate this spectacular style at home. That’s why we’re going to give you some tips.

• Are you going to brew an American or an English barley wine? This question is of vital importance, since American barley wines have a higher alcohol content and more hops. This means they are more bitter than their European sisters. In addition, the use of American hops will be present in the aroma, with hints of tropical and citrus fruits. Therefore, choose carefully the amount of malt and the types of hops you are going to use to brew one variant or the other.
• Aunque no es obligatorio, algunos fabricantes profesionales suelen envejecerlas en barrica. Como a nivel casero no solemos disponer de barriles de madera, puedes agregar trocitos de roble tostado que previamente habrás macerado en otras bebidas alcohólicas como brandy, whisky o vino.
• These are alcoholic yet full-bodied beers. You must use large proportions of malt while at the same time making sure the wort contains unfermentable sugars. You achieve this through mash temperatures and by pitching yeast strains with an attenuation rate that is not too high.
• Barleywines are not Belgian strong ales or quadrupels. Although they are also strong beers, yeast does not play as prominent a role in barleywines. The yeasts used in the Belgian tradition provide fruity, estery and phenolic notes. We’re not looking for any of that in a barleywine; instead, malt must take center stage. In addition, we don’t add sugars or other adjuncts besides grain.
• Barley wines require long maturation times. They reach their best after a year or even two of aging, and they need at least six months of conditioning.

As you can see, barley wines are not a quick style to brew. However, the result is very rewarding, as their intensity and complexity make them a delight for those who know how to age them. It’s up to you to enjoy this unique style. So, will you dare to add spirit-soaked oak? Will you use American hops? The choice is yours!