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Old ale is a form ofstrong ale. The term is commonly applied to dark, malty beers in England, generally above 5%ABV, and also to dark ales of any strength in Australia.[1] It is sometimes associated withstock ale or, archaically,keeping ale, in which the beer is held at the brewery. In modern times, the line has blurred between old ale andbarley wine.[2]
Historically, old ales served as a complement tomild ales, and in pubs of the era[when?] typically the landlord would serve the customer a blend of the sharper stock ale with the fruitier, sweeter mild ale to the customer's taste. In London especially, the aged ale would take on a tart note from a secondary fermentation withBrettanomyces yeast which was present either in the pitching yeast or in the wooden equipment.[3] Because of the time required for the aging process, some investors would buy mild ale from brewers, age it into old ale, and sell it at the higher price. Eventually, brewers began to keep some beer behind at the brewery, age it themselves and sell it to the pubs. In some cases old ale was a blend of young and old. The "stock ale" was the brewery's very aged ale and was used to inject an "old" quality, and perhaps acidity to the blend.
In London especially, Burton was a synonym for old ale.[4]
A winter warmer is a dark, malty-sweet strong ale that is brewed in the winter months. The averagealcohol by volume ranges from 6% to 8%, and some reach 10% or more.Christmas beer is a type of winter warmer, similarly strong in alcohol and usually spiced.[5]Mac's Brewery inHertford have brewed a Christmas beer known asBootwarmer since 1995, and an old ale calledStronghart since the 1850s.[6]
Some brewers will make astrong old ale for bottling. Some of these can mature for several years after bottling, and may or may not bebottle-conditioned.
The "October" keeping ales are thought to have formed the basis forIndia pale ales shipped by theBritish East India Company.[citation needed]
Another historic version was so-called "majority ale", a strong ale brewed on or around the birth of a child, and intended to be drunk on the child's twenty-first birthday.[7]
Some old ales blended older vintages with fresh beer in vats, on thesolera system. Burton Ale brewed by the Ballantine brewery (Newark, New Jersey) was such a beer, and kept in production as a gift item for distributors and VIPs up until the closing of the brewery in 1972.The only surviving representatives areGreene King 5X andThe Bruery's anniversary ales.Sour old ales fermented withBrettanomyces yeast were popularin 19th-century Britain. The style is now associated more withBelgian brewing, for instanceoud bruin andRodenbach Grand Cru, although there is one surviving British example,Gales Prize Old Ale.[8]
A number of breweries, particularly in Sussex, produce a weaker style of old ale with some resemblance to amild ale.[note 1] Examples includeKing and Barnes (later W. J King) (4.5% ABV) andHarveys (4.3% ABV) These are typically consumed on draught dispense.
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