Barleywine


Video Tip: Blending Your Team to Taste and Blend Barrel-Aged Barleywines

When it’s time to pull nails and evaluate components for blending, New Image’s Brandon Capps recommends including tasters who are less familiar with the style, while also ensuring that tasting happens blindly and individually.

Video Tip: Harnessing Macro-Oxidation to Accelerate the Aging of Barleywines

Brandon Capps, founder of Colorado’s New Image Brewing, explains how they use a Madeira-inspired “estufagem” process to intentionally give barleywine a head start in the aging process.

Video Course: Building Big Barrel-Aged Barleywines with New Image

From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.

Recipe: Lervig Paragon Barleywine

“Paragon is our barrel-aged barleywine produced like a vintage,” says Mike Murphy, brewmaster at Lervig Aktiebryggeri in Stavanger, Norway. “Every year is the same but slightly different due to blending, subtle differences, and other variables. We stick to the same base recipe, and the yeast [and] aging do the rest.”

Point of Pride: Brewing Paragon with Lervig’s Mike Murphy

An American brewer in Norway inspired by English flavors is producing some of Europe’s most sought-after barleywine, with a new blended vintage appearing once a year. Here, brewmaster Mike Murphy explains the philosophy behind Paragon and offers practical tips for brewing your own.

Recipe: Obelisk Black Barleywine

From Obelisk Beer of Astoria, Oregon, comes this prototype homebrew-scale recipe for a black barleywine that combines flavorful aspects of both barleywine and stout.

Brewing Trends: Barleywine, Looking Good in Black

Brewers may not agree yet on what makes a great black barleywine tick, but this chimeric new “bipartisan drink” is adding some much-needed allure and interest to a style that’s been falling out of favor.

Recipe: 1841 Truman XXXXK

For this glimpse into the past of big stock ale and barleywine, we’re grateful to beer historian Ron Pattinson. This previously unpublished recipe is based on brewing logs from more than 180 years ago.

Recipe: Randy’s Barleywine Time Machine

With the English tradition of stock ales and barleywines firmly in mind, here’s an original recipe from Randy Mosher. Note the options for oak-aging and Brett—but however you brew it, this is one to lay down for months or years.

Flavor Fever: Barleywine of the Old Style

Brewing up something big and ponderous, and looking for inspiration? The British barleywine tradition offers more quirks than you might think, including more funk, more hops, and more time.