ThirstyBear Releases "Cellar Series: Barley Wine 2012" on Black Friday!

Initially becoming prevalent during 19th Century England when strong ales were brewed to "the strength of wine" (10-12% ABV), barley wine was first coined on a beer label by The Bass brewery (1870). The CELLAR SERIES: BARLEY WINE 2012 emulates an English style rather than its American counterpart; the latter embracing a hoppier and darker profile. ThirstyBear utilizes a large portion of British Pale Malt with a bit of Biscuit Malt to provide a toasty, bready character.

"Since this ale finishes stronger than an IPA, we like to cellar our barley wine for a couple of years to allow the flavors to meld, and also see how it evolves over time," says ThirstyBear’s brewmaster Brendan Dobel. "Its aroma has prominent notes of dried fruit and apricots, and the barley wine has a dry, sherry like finish."

Dobel’s brewing starts with packing the mash tun to almost overflowing, providing as much malt sugar (wort) as possible. He then collects the first runnings, and with as little mash rinsing as possible, creates a rich wort in the kettle. This wort is boiled extensively to further concentrate the sweet liquid, and then generously hopped to provide the perfect hop bitterness to balance the full-bodied malt character.

CELLAR SERIES: BARLEY WINE 2012 debuts on Black Friday and will be available throughout the remainder of the year exclusively at ThirstyBear.