Anyone who thinks beer is always light and thirst-quenching has probably never tasted barley wine. This strong brew is not an after-work beer—it is a statement in a glass. Its history begins in 18th-century England, at a time when the Napoleonic Wars were raging on the battlefields with France. French wine was a must in upper-class English circles until trade relations came to a standstill due to war and politics.
So a domestic alternative was needed that could rival the fine wines of Bordeaux and Burgundy in terms of prestige, aroma, and alcohol content. Master brewers searched for—and found—a way to create a beer so strong that it could be called "barley wine" with a clear conscience. And this despite the fact that it doesn't contain a single drop of grape juice! At a time when beer was considered a working-class drink, this was a clever move.
The English lords and ladies were amused. Eventually, Napoleon was defeated and it became easier to obtain luxury goods from mainland Europe again. The beer style fell out of fashion and was eventually forgotten. However, it experienced a renaissance in the 1970s thanks to the craft beer movement, especially in the USA. American brewers fell in love with the opulence of the English original – and gave it their own twist, with lots of hops. Even today, barley wines are characterized by strong hop flavors, yet the beer is not perceived as very bitter on the surface, as the bitterness is balanced by a strong malt sweetness.
Intense and powerful
Barley wine is a top-fermented beer, i.e., an ale. This means that the yeast works at higher temperatures—around 18 to 22 degrees Celsius. This produces complex, fruity, and spicy aromas. With an alcohol content of between 8 and 14 percent by volume, this style is one of the strongest in the beer universe.
The color ranges from dark gold to deep copper to rich mahogany, almost black. Barley wine is almost always aged, usually in used oak sherry, port, whiskey, or cognac barrels. This develops additional aromas of vanilla, honey, nuts, and dried fruit; the wood notes from the barrel are also transferred to the beer. The intense malt character and full-bodied, almost heavy body complete the powerful nature of the beer.
A sensual thing
A sip of barley wine appeals to all the senses. It is best served in a bulbous glass—this brings out the color and allows the aromas to rise to the nose. The ideal drinking temperature is at least 10 degrees Celsius; beers with a higher alcohol content may also be served warmer. This allows them to develop their full depth. These beers have a full-bodied texture and small carbon dioxide bubbles, which makes them feel almost oily in the mouth. They are a pleasure to drink sip by sip, rather than a thirst quencher.
Of course, barley wine can also be paired with food. However, a Margherita pizza or Caesar salad would be the wrong choice. This style of beer needs a menu that can keep up with its flavor. Strong dishes such as stews, game stews, or mature cheeses are ideal. If you want to stick with pizza, a "Quattro Formaggi" with Gorgonzola is the best choice. Those who pair barley wines with desserts featuring roasted nuts, caramel, or dried fruit can look forward to an extraordinary taste experience.
Gingerbread, panettone, and Christmas cookies are the best accompaniments. But barley wines don't really need any accompaniments; they are wonderful on their own, for example as a digestif. They are best enjoyed in a wing chair, by a roaring fire, and on a bearskin rug – to stay with the English upper class theme for a moment. If you don't have a bearskin rug, a cozy sofa will do. In any case, this style of beer is more enjoyable in winter: when it's cold outside, it creates a cozy atmosphere.
Conclusion
Barley wine is not a beer when it comes to quantity. But it's perfect for those moments when you want to celebrate life a little. It's liquid history, a touch of British eccentricity, and proof that beer is sometimes closer to wine than you might think.
