t’s time to welcome our next high gravity (and thus high alcohol) specialty beer. Very big beers like this have been brewed in England for hundreds of years. The name Barleywine was not used until about 1903 when the Bass ale brewery called their Bass No. 1 a Barleywine. This is the first time I have ever brewed a Barleywine Ale. I was looking forward to brewing this style, but had never been able to until we acquired the baby fermenter. A Barleywine is a massive beer and the Burly Friar is no exception. It is light in color but very big and malty in body. The aroma will be malty and sweet with a whiff of alcohol and the flowery scent of English dry hops (1 lb of dry hops per barrel of beer). We also used almost 7 lbs of grain per gallon of beer. It is technically quite a sweet beer, but the high level of hops balances the sweetness making it less apparent. The mouthfeel is very full with a residual sweetness, and a noticeable warming feeling as you finish a sip