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Barley wine

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– **History**:
– Bass No. 1 Ale was the first marketed as barley wine around 1870.
– Anchor Brewing introduced barley wine to the U.S. in 1976 with Old Foghorn.
– Sierra Nevada Brewing released Bigfoot Barleywine in 1983.
– Old Foghorn was labeled “barleywine” to avoid regulatory issues.
– Tennants introduced an amber barley wine in 1951.

– **Characteristics**:
– Barley wine has an alcohol strength of 6-12% and specific gravities up to 1.120.
– American barley wines are hoppier and more bitter.
– English barley wines are less bitter with more color variety.
– British barley wines were traditionally dark until Tennants’ Gold Label.
– Barley wines like Thomas Hardys Ale are intended for aging.

– **Taxes and Legal Impediments**:
– Barley wine is taxed higher due to its alcohol content in some jurisdictions.
– Barley wines often have a price premium compared to other beers.
– Regulations on where barley wines can be sold can lead to access limitations.

– **Wheat Wine**:
Wheat wine is a variation of barley wine with added wheat in the mash bill.
– The style of wheat wine originated in the U.S. in the 1980s.

– **See Also**:
– List of barley-based beverages.

Barley wine (Wikipedia)

Barley wine (often stylised barleywine) is a strong ale from 6–12% alcohol by volume.

Barley wine
Barley wines range in colour from translucent deep amber, to cloudy mahogany (left), to near opaque black (right).
Country of originEngland
Yeast typeTop-fermenting
Alcohol by volume6–12%
Color (SRM)8–22 (English)
10–19 (American)
(24–48 EBC)
Bitterness (IBU)35–70 (English)
50–120 (American)
Original gravity1.080–1.120
Final gravity1.018–1.030 (English)
1.016–1.030 (American)
Malt percentage100%
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