·Strong Ale/Old Ale
Includes English, Scotch and Belgian Strong/Old Ales which are described below.
Award Winning American Beers
(subcatagory not identified) Jubelale (Deschutes Brewing), Brooklyn Brown Dark Ale (Brooklyn Brewing), Steelhead Snug Harbor Old Ale (Pizza Deli & Brewery), Mogul Madness (Rogue Ales)
English Old Ale/English Strong Ale
These beers are typically dark, rich, and sweet with soft notes of fruit and molasses although neither are used as ingredients. Their gravity implies a high alcoholic content although they may or may not be strong. Although the gravity is high, they are not thoroughly fermented leaving behind high residual sugars to highlight the malt flavors. They tend to be full in color and rich in flavor. They are often regarded as winter warmers. Sometimes "Old" indicates that the beer has been aged, but not always. When these beers are aged, the beer's character emerges markedly. This aging through bottle conditioning may also increase the alcoholic content to 10 or 12%. Amber to copper to medium in color, English Strong Ales are medium- to full-bodied with a malty sweetness. Fruity-ester flavor and aroma should contribute to the character of this ale. Bitterness should be evident and balanced with malt and/or caramel sweetness. Alcohol types can be varied and complex. Chill haze is acceptable at low temperatures.
Classic Producers
Thomas Hardy's Ale (Eldridge Pope & Co., England), Prize Old Ale (George Gale & Company, England), Greeg King (Westgate Brewery, England), Old Peculiar (T & R Theakston, England), Tooheys Old (Tooheys, England), Kent Old (Carlton & United Breweries, England)
Award Winning American Beers
Belk's Extra Special Bitter (Anderson Valley Brewing), Eye of the Hawk Select Ale (Mendicino Brewing)
Complementary Foods
Gingerbread, pickled herring, french onion soup
Original Gravity (°Plato): 1.055- 1.075 (14 - 19 °Plato)
Apparent Extract/Final Gravity (°Plato): 1.008 - 1.020 (2 - 5 °Plato)
Alcohol by weight (volume): 4.8 - 6.4% (6 - 8%)
Bitterness (IBU) (30 - 40)
Color SRM (EBC): 10 - 16 (20 - 100 EBC)
Serving Temperature Room temperature.
Strong Scotch Ale
Scotch Ales are overwhelmingly malty and full-bodied. Perception of hop bitterness is very low. Hop flavor and aroma is very low. or nonexistent. Color ranges from deep copper to brown. The clean alcohol flavor balances the rich and dominant sweet maltiness in flavor and aroma. A caramel character is often part of the profile. Fruity esters are generally at medium aromatic and flavor levels. A peaty/smoky character may be evident at low levels. Low dyacetyl levels are acceptable. Chill haze is allowable at low temperatures.
Award Winning American Beers
Untouchable Scotch Ale (Martha's Exchange), Auld Tartan Wee Heavy (Vermont Pub & Brewery)
Original Gravity (°Plato): 1.072- 1.085 (18 - 21 °Plato)
Apparent Extract/Final Gravity (°Plato): 1.016 - 1.028 (4 - 7 °Plato)
Alcohol by weight (volume): 5.2 - 6.7% (6.2 - 8%)
Bitterness (IBU) (25 - 35)
Color SRM (EBC): 10 - 25 (20 - 100 EBC)
Belgian Strong Ale
Belgian Strong Ales are often vinous, with darker examples typically colored with dark candy sugar. The perception of hop bitterness can vary from low to high while hop aroma and flavor is very low. These beers are highly attenuated and have highly alcoholic character - being medium-bodied rather than full-bodied. Very little of no diacetyl is perceived. Chill haze is allowable at cold temperatures.
Award Winning American Beers
Belgian Strong Ale (Pacific Beach Brewhouse)
Original Gravity (°Plato): 1.064- 1.096 (16 - 24 °Plato)
Apparent Extract/Final Gravity (°Plato): 1.012 - 1.024 (3 - 6 °Plato)
Alcohol by weight (volume): 5.6 - 8.8% (7.0 - 11.0%)
Bitterness (IBU) (20 - 50)
Color SRM (EBC): 3.5 - 20 (8 - 80 EBC)
·Barley Wine-style Ale
Barley Wine is a name given to describe rural home-brewers strongest brews. These beers are top fermenting ales with alcohol content close to that of wines, that is in the 6 - 12% by volume range and occasionally more. They are usually bottled not on draft. They characteristically have strong rich flavors and work well as a winter warmer and as dessert beers. Barley Wines have a velvety texture, a fruity, smoky palate and a hint of acidity with a warm alcohol finish. This style is older than the name.
In the old days casks may have been marked simply with multiple X's. Extremely high gravities combined with top fermenting yeasts make for a wine-tasting brew. These beers are often aged for 18 months or longer to mature the flavors. Traditionally the casks were rolled once a week to help the yeasts continue their work of converting the residual sugars to alcohol. The strongest beer ever made according to the Guinness Book Of World Records was a Barley Wine. Doomsday II had an alcoholic content of 15.86% by volume. Barley Wines range from tawny copper to dark brown in color and have a full body and high residual malty sweetness. Complexity of alcohols and fruity ester characters are often high and are counter balance by the perception of low to assertive bitterness and extraordinary alcohol content. Hop aroma and flavor may be minimal to very high. Diacetyl should be very low. A caramel and vinuous aroma and flavor is part of the character. Chill haze is allowable at cold temperatures.
Classic Producers
Old Nick Ale (Young's, England), Bush Beer (Brasserie Dubuisson, Belgium), Whitbread's 250th anniversary ale (Porter Tun House, England)
Award Winning American Beers
Hercules Strong Ale (Boston Beer Works), White Lightnin' (Bardo Rodeo), Old Boneyards Barley Wine (Pizza Port),Old Crustacean Barley Wine (Rogue Ales), Old Bawdy Barley Wine (Pike Place Brewery), Old Woolly (Big Time Brewing), Bigfoot Barley Wine (Sierra Nevada Brewing), Old Foghorn Barley Wine (Anchor Brewing), Third Coast Old Ale (Kalamazoo Brewing), Olde Jack Strong Ale (Niagara Falls Brewing Co., Canada)
Complementary Foods
Chocolate candy. Various desserts or as a night cap.
Original Gravity (°Plato): 1.090- 1.120 (22.5 - 30.5 °Plato)
Apparent Extract/Final Gravity (°Plato): 1.024 - 1.032 (6 - 8 °Plato)
Alcohol by weight (volume): 6.7 - 9.6% (8.4- 12%)
Bitterness (IBU) (50 - 100)
Color SRM (EBC): 14 - 22 (35 - 90 EBC)
