Don’t let the name fool you—old ale might sound like a time-consuming beer to brew, but the opposite is true!

When brewers ask Josh Weikert what their first “big” beer should be, it isn’t barleywine or Old Ale or double IPA: it’s Weizenbock. Here’s why . . . and how.

Courtesy of Moor Beer owner Justin Hawke, here is a homebrew-scale recipe based on their dark, rich, highly acclaimed old ale—“Christmas in a glass, all year long.”

Here’s a recipe for Old Ale that includes flavors we often associate with aged beers but that can be developed without the risk of actually engaging in extended aging. Don’t let the name fool you.

From Kölsch to cold IPA, American brewers, scientists, and aficionados are viewing the old ale-lager dichotomy as increasingly misleading—and what matters, in the end, is what we taste in the glass.

This old ale is brewed with molasses, a robust malt bill, then oak-aged. The result is a rich malty delight that’s deceptively smooth and drinkable. Head Brewer Jeremy Kosmicki calls it a “nighttime sipper” and a respite from the hops-forward styles.

Old ales have a flavor profile that many younger drinkers, currently rapt with barrel-aged stouts, might love, says Jeff Alworth, thanks to complexity, acidity, and gentle sweetness that make them very contemporary.

From simplest recipe to myriad outcomes, flexible parti-gyle style.

Moor Beer’s Old Freddy Walker is among the most acclaimed strong ales in the United Kingdom, often medaling among the barleywines and old ales that compete for Champion Beer of Britain. Its brewer, however, hails from California. Here, Moor owner and head brewer Justin Hawke explains how Moor and Freddy came to be—and he offers advice on brewing a great old ale.

This riff on old ale relies on an extended 3-hour boil for kettle caramelization and color, a technique normally associated with Scottish ales.

**Aroma:** “Lots of complexity on the nose. Rich fruity esters with fig, prune, cherry, apple, plum, raisin. slight spice charac- ter. A nice malt sweetness that ranges from toast and biscuit to toffee and caramel. Slight oxidized note, similar to a barleywine or old ale. A hint of alcohol.” **Flavor:** “Tastes like sweet raisin bread. Very rich and complex, with moderate carbonation. Malt sweetness with toast, some biscuit. Lots of dark fruit with prune, dates, and raisin, and slight cherry. Nice alcohol warmth and not too sweet in the finish. Very similar to an old ale. An alcohol that is just enough to say it was there. Shows a bit of age, with a hint of sherry, but that adds to the complexity.” **Overall:** “Great beer. I like nearly everything about this beer...from the malt backbone to the fruity esters and even the complexity added by some age. This one is a shining example and one of the best-executed beers we’ve had in this style. Clearly brewed by someone who knows the style in and out.”

Consider the common themes that connect barleywine, stock ale, old ale, and wheatwine to one another.

**Aroma:** “Initially oral, earthy hops come through, but then a pleasant chocolate aroma. It is almost like fresh baked chocolate cake with a little vanilla and even sweet biscuit notes. Faint hints of spice. A very faint whiff of alcohol.” **Flavor:** “First impression is of plums and cinnamon, followed by nutmeg and medium toffee. Pumpkin-pie spice and vanilla. Understated hops bitterness delivers without overpowering. Similar to the aroma, but much more intense. A slight warmth from the alcohol, but does well to help cut the sweetness.” **Overall:** “An enjoyable wintertime ale. Sipping this beer over a period of time reveals complex malt and spice notes. There’s just enough bitterness to make it not cloying. The vanilla and caramel notes go together nicely. A pleasantly surprising beer with some very interest- ing avors that work well with the style.”

**Aroma:** “Intense and layered notes of alcohol and sweet breadcrust. Hints of raisins, cinnamon, and cloves.” **Flavor:** “Dark fruit notes with fig and grape must flavors. Firm alcohol presence and an intense malt richness that borders on barleywine. There’s definitely age on this and a hint of wood, and the perfect amount of hop bitterness to balance out the sweetness.” **Overall:** “It’s complex but not overwhelming and rich but not cloying. This is a fantastic beer—a delicious, end-of-the-night, watch The Godfather and fall asleep on the couch kind of beer.”

**Aroma:** “Gingerbread, dry chocolate, earthy, and spiced. Pie cherries and a bit of candied citrus. Bright floral hops, moderate nutty malt, very light oxidation, touch of earthy, touch of coffee.” **Flavor:** “The balance definitely veers toward the rich malt character of dark caramel, toasted bread crust, dark chocolate, and even sweetened coffee. Tart cherries and herbal hops notes. Bitterness is well-balanced with the substantial malt base. Dark fruit, leather, and tobacco as it warms. Some hints of vanilla. Prominent warming that provides a nice effect.” **Overall:** “This sits heavily on the tongue and delivers waves of malt complexity. Dark fruit, leather, and tobacco set the stage for a surprisingly drinkable ale, given the heft. A few hints of brightness add complexity, but the focus remains decidedly on the malt. Enjoyable, the roast and chocolate are nice with the spice. Alcohol warmth adds to this beer.”

Aroma: “Subtle aroma. Very light oral hops, light nutty, toffee, and cinnamon, very light fruit esters. A slight vanilla note appears as it warms. Some earthy and spice character. Some caramel and toast malt sweetness.” Flavor: “Malty sweetness, but balanced nicely with a clean bitterness and not overwhelming with alcohol warmth. A slight coconut and vanilla character creep from the malt intensity. It has an almost liqueur feel with sweet inten- sity and coconut/vanilla notes. Light cinnamon, nuttiness, and spicy hops. Moderate toffee and earthy hops.” Overall: “An easy-drinking bigger beer. Good avors throughout and balanced with nothing being over the top. Every- thing is muted in the aroma but this beer delivers exceedingly in the taste and grows more complex and interesting as it warms up. Sweet through the nish but not over the top sweet.”

**Aroma:** “Vinous alcohol some smoky phenols. The required roast barley and coffee notes are present, but they take a background place to complex aged character. Sweet fruity notes up front. Light alcohol but not overpowering. No hops. Nutty, with coconut and chocolate support. Reminds me of chocolate macaroons. Plenty of old ale elements of dried fruit and caramel toast. Smells quite yummy.” **Flavor:** “Sweet chocolate and roast up front with a medium alcohol note. Roast toward the end of the sip with a slight cocoa nip popping out at the very end. Some tartness in the finish. Medium sweetness that lingers throughout. Flavor has the cocoa and coconut, but the proportions are different now. The alcohol that seemed friendly on the nose is a bit boozy now that it’s in my mouth.” **Overall:** “This seems to be aged, mostly in a good way. Some oxidized sherry notes in the aroma and flavor. Rich sweetness, chocolate, and a light roast. The alcohol is mellow and some of the nice roast character lingers on. Warming afterglow. Medium warming alcohol levels are nicely balanced. Good sipping imperial stout.”

is one of three related traditional British strong, fruity ale styles, the others being old ale and barley wine. Mention of stock ale begins...

**Aroma:** “There is a distinct character of age, with hints of tobacco, leather, and bubble gum. Very complex and very intriguing. Strong English earthy hops. Moderate plum, touch of cherry and chocolate. Slight nutty. Strong malt sweetness, heavy with caramel and toffee. Also sweet alcohol notes.” **Flavor:** “Moderate spicy hops, big earthy hops, touch of oral. Sweetness of toffee, caramel, and some chocolate add body to this beer. Slight vanilla. Some dark fruit/cherry notes add sweetness and complexity. The warmth of the alcohol helps to nish this beer leaving it slightly sweet, but not too sweet.” **Overall:** “A more hops-dominated complex old ale that could easily pass as a barleywine. Very avorful with sweet caramel and toffee. The warmth and hops earthiness helped to keep this beer in check and blended well.”

“Dark brown. High head that retains well. Moderate caramel and chocolate dominated by a leathery funk and a slight tart sourness. Light floral notes in the background as it warms. Toast and chocolate malt flavors dominate, with hints of espresso. Light earthy and leathery undertones, but generally very clean for a wild beer. Light cherry and plum esters blend well with the beer. Cohesive and exceptionally balanced. Finish is drier than expected, with light _Brett_ leather lingering slightly.”