요약
- 17A(English strong ale) 몰티, 프루티, 알코올, 찐득. 미국 버전보다 몰트+당 올림
- 17B(old ale) 잉글리쉬 스트롱 에일+셰리주, 포트와인 같은 (배럴)에이징 효과.
- 17C(wee heavy) 최고도수 스코티쉬 에일. 레그 생김. 잉글리쉬 발리와인과 대등.
- 17D(English barleywine) 최고도수 잉글리쉬 에일. 미국버전보다 홉 덜 강조. 숙성된 알콜 캐릭터가 중요
17A. British Strong Ale
Aroma
- malt aroma: malty sweet with fruity esters
- alcohol should not be hot or solventy
Appearance
- deep gold~dark reddish-brown
- moderate to low cream to light tan head, average retention
Flavor
- malt flavor: medium to high malt character
- moderate fruity esters
- alcoholic strength should be evident
Mouthfeel
- medium to full, chewy body
- low to moderate carbonation
- alcohol warmth always welcomed
Style comparison
- w/ old ales: overlapping in gravity, w/o stale, aged character
- w/ English barleywine: less rich and strong
- w/ strong bitters, brown ales, porters: stronger
- w/ American strong ales: more specialty malt and sugar character
Comment and History
the style between normal gravity beers(strong bitters, brown ales, English porters) and barleywines. traditionally a bottle-conditioned product suitable for cellaring.
17B. Old Ale
Aroma
- malt aroma: malty sweet with fruity esters
- hop aroma: usually no
- alcohol, oxidative notes acceptable, like Sherry or Port
Appearance
- light amber~to very dark reddish brown
- moderate to low cream to light-tan head
Flavor
- malt flavor: medium to high
- light chocolate or roasted malt optional, should not be prominent
- moderate to high fruity esters
- extended aging contribute oxidative flavors like Sherry or Port or Madeira
- alcoholic strength should be evident
- acidity or tannin not be a dominant experience
Mouthfeel
- medium to full, chewy body
- low to moderate carbonation
- alcohol warmth often evident
Style comparison
- w/ British strong ale: roughly overlapping, but aged quality
- w/ English barleywine: at the lower end of barleywine style, but aged quality(barrel qualities like lactic, Brett, vinous. not mature character of barleywine)
Comments and History
defining quality for this style is the impression of age. historically, an aged ale used as stock ales for blending or enjoyed at full strength.
17C. Wee Heavy
Aroma
- malt aroma: deeply malty, with a strong caramel component
- hop aroma: very low to none
- peat smoke is inappropriate
- low to moderate esters and alcohol
Appearance
- light copper~dark brown
- large tan head, may not persist
- legs may be evident in stronger versions
Flavor
- malt flavor: rich malty with significant caramel
- peat smoke is inappropriate
- low to moderate alcohol are usually present
Mouthfeel
- medium-full to full body
- moderate carbonation
- a smooth, alcoholic warmth
Style comparison
- w/ English barleywine: similar
Comments and History
also known as "strong Scotch ale". historically, the strongest beer from a Scottish ale parti-gyle. a premium product, often produced for export.
17D. English Barleywine
Aroma
- malt aroma: very rich, strongly malty
- hop aroma: mild to assertive
- alcohol aromatics may be low to moderate
- aged versions may have sherry-like quality(vinous, port-like)
Appearance
- rich gold~very dark amber or even dark brown
- low to moderate off-white head, low head retention
Flavor
- malt flavor: strong, intense, complex, multi-layered malt flavors
- hop flavor: low to moderate high
- hop bitterness: just enough for balance
- moderate to fairly high fruitiness
- oxidative or vinous flavor may be present
- alcohol flavors should be evident
Mouthfeel
- full bodied and chewy
- low to moderate carbonation
- a smooth warmth from aged alcohol
Style comparison
- w/ American barleywine: less emphasis on hop character. darker, maltier, fruitier, richer specialty malt flavor
- w/ British old ale: no vinous qualities of age, display mature, the elegant sign of age
Comments and History
the richest, strongest of modern English ales. usually the strongest ale offered by brewery.
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