Barley Wine: History, Brewing Techniques, Recipes (Classic Beer Styles series no. 11) by Fal Allen and Dick Cantwell
Date read: 26 February – 04 March 2015
My rating: 4 of 5 stars
Paperback, 198 pages
Published 1998 by Brewers Publications
Fal Allen is currently the head brewer at Anderson Valley Brewing Co. (AVBC). You can see more of his brewing background at that link. Dick Cantwell was one of the co-founders of Elysian Brewing in 1996 and is still their head brewer.
- Chapter 1: The History of Barley Wine
- Chapter 2: The Flavor Profile of Barley Wine
- Chapter 3: The Five Elements: Malt, Hops, Yeast, Water, and Time
- Chapter 4: The Brewing Process
- Chapter 5: Professional Barely Wine Breweries
- Chapter 6: Recipes
- Appendix A: Festivals
- Appendix B; Troubleshooting
- Appendix C: U.S. and Canadian Barely Wine Breweries
- Appendix D: Unit Conversion Chart
- Further Reading
- About the Authors
NB: Publication date 1998. At the time perhaps it made sense, but 17 years later App. C is kind of useless. Chap. 5 is better in that we get some data and descriptions, so even if the beer or brewery are long gone it still provides some context, especially compared to the others in the rest of the chapter. [This book is no. 11 in the series and no. 10 Stout (see below) also has an appendix “Commercial Stout Breweries,” which seems of the same limited value and ends with “Note: This is only a partial listing of the numerous brewers of stout.” You think?]
“These days barley wine brewing is alive and well, if somewhat besieged in its native Britain. Its history is not continuous or easy to trace. Studying barley wine is like following footprints which disappear and reappear, forking and veering, stamping for a time in a circle and then dispersing, leaving trails that seem to go cold and then suddenly present a host of destinations. It’s an enterprise requiring a few leaps of courage and fancy simply to consider the widely variant examples and information that is part of the same theoretically coherent style. We will challenge and define the parameters of barley wine, examining every stage of the brewing process to wring the utmost from ingredients, equipment, and procedures. We will explore the contributions of each of brewing’s basic raw materials, including one not ordinarily considered—time. We will also offer practical hints based on our own home and professional brewing experience” (Introduction, 6-7).
Chapter 1: The History of Barley Wine
Seems reasonable. Anyone aware of other histories of barley wine? I like that we’re off to an inclusive start.
Chapter 2: The Flavor Profile of Barley Wine
Covers a lot of ground fairly succinctly.
“There are, in fact, a number of proper versions of the style, each with a historical and geographical precedent, and each matching the original qualities” (31).
Includes: alcohol, color and clarity, hops, age, yeast and other influences, conditioning and carbonation; “families” of barley wines: The Trent, the Thames, and Others: English Barley Wine Brewing; The Northeastern United States—The Great Between; Northwestern Barley Wines; Other Beers Defying Classification.
The “Other Beers Defying Classification” section was interesting in that it told me that Michael Jackson considered Russian Imperial stout to be a dark barley wine. I just checked his The World Guide to Beer and sure enough, pages 170-171 are “Russian stout and barley wines” (1977, First american ed.). I did not remember that. Perhaps partly due to the fact that it was many years later before I had tasted either style. I am not saying I agree with Michael, though. His reasoning was a little loose.
This section also reminded me that “in Stout, Michael Lewis considers imperial stout such a break from traditional stout styles that he devotes to it only a brief discussion (Lewis 1995)” (50). That’s right. I can find almost nothing on Imperials in it. That’s my biggest gripe with Stout. But back to this book.
Chapter 3: The Five Elements: Malt, Hops, Yeast, Water, and Time
I like how they bring out in the section on “Pale Malt” that English pale malt is best (with Maris Otter at the top) because “it has a more complex flavor than American malts, which are generally malted to microbrewery specifications” (55). That is soon to change, although mostly likely remain sparsely dispersed and very small-scale for a long while. Micromalting. Heirloom and landrace barleys. Barleys not even suspected by the macros.
We went to the last panel discussion at the High Desert Museum as part of their exhibit, Brewing Culture: The Craft of Beer. It was Feb. 19th and this was its remit:
“Join us for a dynamic conversation with Seth Klann of Mecca Grade Estate Malt to learn how barley is farmed and malted in the High Desert. Klann will be joined by Scott Fish a barley breeding researcher and resident malster at OSU and Dustin Herb, a graduate research assistant in OSU’s Department of Crop and Soil Science whose work is on barley and malting.”
The researchers actually went first with Seth finishing before questions for everyone. Mecca Grade Estate Malt. We have locally grown barley and a micromalting facility in Central Oregon. I know there are a few around the country. Michigan, for sure. Colorado somewhere? New York? Montana? Barley region states anyway.
For far more information on this panel discussion of malt see “The day I learned about barley.”
Hmm. Ambled away from the topic at hand again.
This chapter covers some ground but does it fairly efficiently: The Malt Bill: Pale Malt, Specialty Malts, Adjuncts; Hops: Boiling Hops, Finishing Hops; Yeast: Yeast Flavor, Alcohol Tolerance, Attenuation, Flocculation, Oxygen; Water; Aging; Packaged Beer; Wood.
Chapter 4: The Brewing Process
Let’s just say that if you want to brew your first barley wine you perhaps had best read this chapter. I’m not saying it is the last word, by any means. But it gives you a good idea of how much you’ll be taxing your knowledge, your system, your ingredients and your processes.
Chapter 5: Professional Barely Wine Breweries
Provides the specifications, and variably some notes or description, on twenty barley wines, beginning with Bass No. 1. The specs provided are slightly variable and/or not available for some pieces of data on each beer. Basically: Name, Brewer, Original Gravity, Terminal Gravity, ABV, IBU, Hop Variety, Malt, Mash, Boil, Fermentation Temperature, Yeast, Fermentation Time and Aging.
Some of the other beers are Sierra Nevada Bigfoot, Fuller’s Golden Pride, Anchor Old Foghorn (1996), Thomas Hardy (1989), and Hair of the Dog Adambier.
Chapter 6: Recipes
Eleven recipes “from a wide-range of brewers and brewing backgrounds” (131) are presented and each is sized for both 5 gallons and 1 barrel. Some of the brewers are Ray Daniels, Charlie Papazian, George & Laurie Fix, Fred Eckhardt, and Randy Mosher.
Appendix A: Festivals
Clearly several more by now and The Brickskeller is closed.
Appendix B: Troubleshooting
From stuck fermentation to stuck mash and other issues in-between.
Appendix C: U.S. and Canadian Barely Wine Breweries
No doubt it was partial then; now not so much interesting even as an historical document since we have no idea of the scope of its limitations to begin with.
Appendix D: Unit Conversion Chart
Not even sure half of those terms are in the book. And they’re mostly not indexed soit makes it hard to verify.
For now I am recommending this book. The issues I have pointed out above are inherent in any text like this that becomes dated. My single caveat for otherwise not wholeheartedly recommending it is that I have yet to brew from it. Based on other things I have read their recommendations seem sound but I have not tested any of them in practice. Take that as you will.
This is the 15th book in my
Lewis, Michael. Stout. First American ed. Boulder, Colo.: Brewers Publications, 1995. Print. Classic Beer Style Series, 10.
Cross-posted at Bend Beer Librarian.