Strong Ale
Named for its strength, not its flavor—pour it small.
A family that names its strength before its flavor, and the breweries mean it that way—“strong” on a container is a note about the ABV, not a promise about the malt. Underneath it sit blondes, darks, old ales and barleywines that share almost nothing else. Pour it small, in a snifter, and let it warm.
7 styles · Best in a Snifter
10 Strong Ale beers in BREWTANICA™, each one read from a real label.
Styles within Strong Ale
Each with its region of origin.
American Barleywine
USA8-12%+ ABV and unapologetic — bold American hops stacked on heavy malt. Bitterness runs 60-100 IBU, well past its English cousin. Ages well; pour it in a snifter and take your time.
Barleywine
Barleywine without a side chosen: the style guide's American and British versions both run 8.5–12.2% ABV, warming and complex, with the American hoppier (60–100 IBU against 40–65). Ours reach 13.4%. Pair with strong cheeses or rich desserts.
English Barleywine
United KingdomThe older, maltier reading of barleywine. Rich toffee and dried fruit with restrained hops (40-65 IBU) at 8-12% ABV. Built for cellaring and after-dinner sipping.
Old Ale
United Kingdom6-9% ABV, malty and complex with dried fruit and a nutty edge. Traditionally aged and sometimes blended. Sits between brown ale and barleywine in weight.
Pumpkin Ale
Pumpkin isn't a family; it rides on the brewer's base, ale or lager, pale to nearly black, 2.5–12% ABV. Some brew with pumpkin or squash, some only with pie spices, many with both. Our shelves hold it in Amber, Brown Ale and Strong Ale. Built for turkey and pumpkin pie.
Scotch Ale / Wee Heavy
ScotlandRich caramel malt at 6.6-8.5% ABV, carrying the same faint smoke as its lighter Scottish Ale sibling — just far more of everything. Snifter recommended; fireplace optional.