Very aged ale, divided by strength into two categories: about 4.5% and from 6%. As with British strong ale, this category includes a wide variety of styles with different characteristics. The main unifying feature is age, but even this gives different flavors and characteristics, depending on the drink.
The balance is often more malty, but this is not a requirement of the style. The fortress is increased, but not as much as that of the barleywine. Alcohol feels pleasantly warm, it is a “winter” warming beer. The aroma is complex, complex, with notes of dried fruits, molasses, caramel, nuts, toffee, molasses, chocolate – this indicator is largely determined by special malts. The hops are used but not felt – this profile “weathers” on aging. The finish can be both dry and sweet, a slight sourness can be felt in the taste. Such ale can be tannic, oxidized – in other styles this is unacceptable, but for old ale it serves only as an indicator of age.
The color of the drink varies from light to very dark, foaming is very moderate. Feels full and thick on the tongue, with little carbonation.
There is no single recipe and list of ingredients, this question is left to the discretion of the brewer. Unlike regular ales, this style can be aged in wooden casks, but this is not a required step. Varieties in this category are somewhat similar to British strong ales, but may contain brett, lactic acid, ‘wine’ character and other aging characteristics.
Strength: 5.5-9.0%.
Density: initial 1.055-1.088, final 1.015-1.022.
Bitterness Index: 30-60 IBU.
Color: 10-22 SRM.