Brewers of old most surely knew how to produce a strong ale, rich in body and with many flavor highlights. These beers were usually special occasion beverages, alternatives to the every day (every meal?) ale of 3.2 to 4.4 % vol.
A Strong Ale of greater than 5 % has long provided brewers with the opportunity to bring together a richness of malts and an exciting blend of hops, held together by the higher alcohol strength.
New Zealand ales of pre-WWII were often strong, malty, and quite dark. This heritage was lost largely through the effects of wartime material restrictions and post-war taxation (and even a “beer strike” – boycotting beer in an attempt to hold onto affordable beer) This beer style has once again been seen as part of the resurgence of brewing variations that began in the 1980s.
It may be much less common than it’s predecessors – but it is a very enjoyable style.
This beer style is for special occasions – when you’re really in the mood to taste. This strong ale is a “sensing” beer when fullest enjoyment demands time to assess all the flavors.
