Fermented malted barley, stronger than beer (8-10% alcohol by volume), bottled under pressure, so sparkling.
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Barley wine or Barleywine is a beer style of strong ale originating in England. The first beer to be marketed as Barley Wine was Bass No. 1 Ale, around 1900. The term "barley wine" had been used before in other contexts,[1] for example in translations of Xenophon's Anabasis (although it may have referred to regular grape wine with cooked barley in it).[2]
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A barley wine typically reaches an alcohol strength of 8 to 12% by volume and is brewed from specific gravities as high as 1.120. It is called a barley wine because it can be as strong as wine; but since it is made from grain rather than fruit it is in fact a beer. In the United States, barley wines are required for this reason to be called "barley wine-style ales."
Most barley wines range in colour from amber to deep reddish-browns, though until the introduction of Whitbread Gold Label in the 1950s, British barley wines were always dark in colour.
Writer Michael Jackson referred to a barley wine by Smithwick's thus: "This is very distinctive, with an earthy hoppiness, a wineyness, lots of fruit and toffee flavours." He also noted that its original gravity is 1.062.[3]
According to Martyn Cornell "no historically meaningful difference exists between barley wines and old ales."
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