Barleywine is the aristocrat of ales, called this way due to its 6-12% alcohol levels closer to wine than beer. Rest assured no grapes were hurt in making this beer style, but due to its massive alcohol levels required as much patience as maturing wine. Yeast usually falls asleep after it has had its fair share of sugars and a keen eye must be kept on fermentation to keep the yeast happy and well fed. This means that some extra beer runnings are added during fermentation to reach the desired ABV. The result is a brawny hop forward beer with toffee, fruity flavors, alcoholic heat and sturdy bitterness. Definitely one for the cold winter months or when ‘James’, the butler brings you the roast duck you shot last week.