Brewing Big Barleywines

Rye malt is a necessity to make a roggenbier. While that may be obvious, the techniques required to optimize your efforts (and time) to brew one are not. Gordon Strong takes us on a journey to explore this rye twist on a dunkelweizen.

American barleywine is rich and strong. It has a big malt flavor and aggressive hopping, but it still has a balance between the malt character and hop character.