Tag: Barleywine


Browse the BeerAdvocate magazine archives
Kill Your Darlings: A Streamlined Recipe for Homebrewed Barleywine BYOB by

Even the most beloved homebrewing recipes can benefit from revision, like this streamlined Barleywine recipe that cuts five malts down to one: Maris Otter.

Walking Tree Brewery’s Red Wine Barrel-Aged Barnacled Manatee 2017 Beer Reviews by

Beginning with the Walking Tree’s Barleywine from the year prior, the 2017 barrel-aged edition of Barnacled Manatee spent eight months in French oak red wine barrels from Napa.

Gold Label: A Revolutionary Beer History by the Glass by

In the 1950s, Tennant Brothers advertised Gold Label, its pale Barleywine, as a beer “as strong as a double whiskey and half the price.”

5 Sources of Inspiration for Dogfish Head Immort Ale 6 Degrees of Fermentation by

Dogfish Head founder Sam Calagione reveals the five beverages that inspired Immort Ale, from Alaskan Smoked Porter to Pappy Van Winkle.

Tally-Ho History by the Glass by

Adnams Brewery records dating back to 1878 offer a great opportunity: A chance to see how one beer changed over the course of more than a century.

Last Port of Call BYOB by

Here’s something homebrewers can do that the pros typically can’t: fortify. Winemakers have categories of “fortified wines,” like Port, where the addition of a spirit stops fermentation short.

Thanksgiving Dessert Reimagined: Barleywine Pumpkin Pie Cooking with Beer by

What would Thanksgiving be without pumpkin pie? Here, a bourbon pie crust adds complexity, while mixing crème fraîche with an English-style Barleywine adds a touch of sweet and sour to the pumpkin.

Creole Cuisine: Going to the Beer Bayou Cooking with Beer by

Red beans and rice is a staple of the Creole kitchen that can be served as a side dish or a main course. This version uses a Porter pork stock to cook the beans, and it’s served over a slightly bitter IPA rice. To make this an entrée, add Barrel Wood-Smoked Quail on top.

Has Craft Brewing Got Mission Creep? The Politics of Beer by

The point of the craft beer revolution was to reestablish the reputation of beer as a quality drink, not to show how clever we can all be. The beers that will achieve that aim will be achieved by beers that are well made, not simply different.

A BoS of a Time BYOB by

When determining the Best of Show, four or five experienced judges and brewers grab chairs and enough glasses to run a tavern for a night. With beers flying quickly, the judges have scant moments to sniff, swirl, swallow and form an opinion.

Brewing Beer with Science: Embrace Your Inner Nerd BYOB by

Don a lab coat, play Dr. Frankenstein, and torture your beer for scientific fun.

American Barleywine: Sorry, That’s Barleywine-Style Ale Style Profile by

Bittersweet complexity, not just brute force, is Barleywine’s essence. It is for hopheads, not knuckleheads.

There’s a Parti in My Pots, And I Saved Money, Too BYOB by

Separating multiple spargings of the mash and blending the results can yield beers of distinct gravities and character.

Wheatwine: Meet Barleywine’s Seductive Cousin Style Profile by

Put a glass of Wheatwine to your nose and you get that familiar malty Barleywine aroma. But hold on. Take a sip and breathe in; you fall into a dizzy swirl of vanilla and apricot and who knows what else.