The story
Very strong ales have been brewed in England for centuries, often by wealthy estates for special occasions. The name “barley wine” appeared in the late 19th and early 20th centuries, with Bass’s No. 1 Ale frequently credited as one of the first beers marketed under that label. The name reflects the beer’s wine-like strength, and some brewers of the era even promoted it as an English alternative to French wine.
In the United States, Anchor Brewing released Old Foghorn in 1975, and Sierra Nevada followed with Bigfoot in 1983. American brewers developed a hoppier, more bitter version, and today there are two main branches: the malt-driven English barleywine and the hop-forward American barleywine.
What it tastes like
Rich and complex. English versions show deep toffee, caramel, bread, dried fruit and a hint of sherry, balanced by earthy hops. American versions share the malt but add intense bitterness and citrus or pine hop flavors. Both have a full, chewy body and a warming alcohol finish. Color ranges from gold to dark reddish-brown. With age, the hops fade and the beer becomes smoother, developing notes of honey, leather and port.
How it’s made
Barleywines use a lot of malt — mostly pale malt, with crystal malts for complexity. Historically, some were brewed with the first, strongest runnings of the mash, while weaker runnings went to lighter beers. A long boil concentrates and caramelizes the wort. Hops are added generously, especially for American versions. Fermentation demands a healthy yeast pitch and sometimes extra oxygen. Many are aged for months before release.
Fun fact
In the United States, labeling rules have long required these beers to be labeled with something like “barleywine-style ale” so that buyers don’t mistake them for actual wine. It’s one of the few beer styles whose name has caused a regulatory headache.