BJCP · Category 17 · 4 styles
Strong British Ale
Strong British ales range from Strong Ale, a scaled-up bitter, to English Barley Wine, by way of Old Ale with its aged character and the dense Scottish Wee Heavy with its caramelized malt. All of them have big malt body and notable alcohol, and they evolve well over time.
The 4 Strong British Ale styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| British Strong Ale | 5.5–8.0% | 30–60 IBU | 8–22 SRM |
| Old Ale | 5.5–9.0% | 30–60 IBU | 10–22 SRM |
| Wee Heavy | 6.5–10.0% | 17–35 IBU | 14–25 SRM |
| English Barley Wine | 8.0–12.0% | 35–70 IBU | 8–22 SRM |
How to tell the styles apart
All four are strong, but not in the same way. British Strong Ale (17A) and Old Ale (17B) start at 5.5% and share a similar color range (8 to 22 SRM); what sets them apart is aging: Old Ale shows aged notes, such as dried fruit, sherry, or a slight tartness, that Strong Ale doesn't need.
Wee Heavy (17C) is the maltiest and sweetest, with intense caramel and the lowest bitterness of the group (17–35 IBU); its gravity can reach 1.130. English Barley Wine (17D) starts out with the most alcohol, 8 to 12%, with bitterness up to 70 IBU and English hops balancing an enormous malt backbone.
Brew it yourself
Which one to brew first
British Strong Ale (17A) is the entry point: it has the lowest gravity and is ready soonest, because it doesn't need long aging. It teaches you to handle high-gravity worts (big pitch, oxygenation, temperature control) before you take on Old Ale (17B) or Wee Heavy (17C). Leave English Barley Wine (17D) for last: it calls for lots of healthy yeast and months or years in the bottle.
Common mistakes
- Bottling too early. At such high gravities, fermentation can keep going very slowly; take gravity readings for one or two weeks before packaging to avoid overcarbonated bottles.
- Fermenting the Wee Heavy warm. It's after a clean malt profile; above 20 °C (68 °F), esters and hot alcohol cover up the caramel.
- Storing them poorly. Slow oxidation is part of the character of Old Ale and Barley Wine, but with too much air you get cardboard and wet paper; leave little headspace.
- Skimping on hops in the Barley Wine. With so much malt, low bitterness leaves a sweet, heavy beer; it needs firm bitterness to hold the balance.
How to serve them
Serve them warmer than a bitter: 10–14 °C (50–57 °F), and Barley Wine up to 16 °C (61 °F). Use a small snifter or a tulip glass, in small pours. They go with blue and aged cheeses, game, roast lamb, and nut or toffee desserts; Barley Wine also works on its own, after dinner.
Frequently asked questions
Which styles make up the Strong British Ale category?
According to the BJCP 2021 guidelines, 4: British Strong Ale, Old Ale, Wee Heavy, English Barley Wine.
Which is the strongest Strong British Ale style?
English Barley Wine, which can reach 12.0% ABV.
Which is the most bitter?
English Barley Wine, with up to 70 IBUs.
Which is the palest and which is the darkest?
The palest is British Strong Ale and the darkest is Wee Heavy.
Classification and statistics: BJCP category 17 (Strong British Ale), 2021 edition.