The style is based on Scottish ales of the XNUMXth-XNUMXth centuries, although the recipe has undergone significant changes. The modern version is stronger than its “forerunner” and has a lower density, the style belongs to the category of premium products, often made for export, and not for sale in the domestic market.
“Wee-heavy” (wee-heavy) is translated from English as “strong baby.” It was once the name of a strong Scottish ale.
The style is distinguished by a “dessert” malt profile, full-bodied and rich bouquet with tones of caramel, smoke or roasted malt, nuts. Hops can show up with earthy and floral nuances, but this is not a requirement of the style. The hop bitterness is very weak and serves only as a backdrop for the malt sweetness. Esters appear weakly or moderately, add notes of plums, raisins, dried fruits to the bouquet. The finish can be both sweet and dryish, the toasted notes are preserved to the end, but there should be no burnt accents in the taste.
The color of the style is copper, from light reddish to brown, in the glass it forms a rich, but unstable foam. The stronger the drink, the higher its viscosity. The tongue feels full-bodied, viscous, due to its high strength it has a warming effect.
Light malt is taken as the basis for the production, the desired color is achieved with the help of roasted barley or caramel malt. Smoky nuances are acceptable, but the peaty flavor is against style standards. Most similar to the English Barleywine.
Strength: 6.5-10.0%.
Density: initial 1.070-1.130, final 1.018-1.040.
Bitterness Index: 17-35 IBU.
Color: 14-25 SRM.