Indulge in our rich Baileys Coffee, a luxurious blend of freshly brewed coffee and the creamy, velvety goodness of Baileys Irish Cream. Topped with a light swirl of whipped cream and a dusting of cocoa, this delightful drink offers a perfect balance of warmth and sweetness, making it the ideal treat for any time of day.

BAILEYS COFFEE

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A vintage keg of our 2022 English Barleywine showing complex malt flavors and aromas of toast, caramel and dark fruit with a slight alcohol warmth.

Heat 5.5 gallons of mash water to about 168°F (75.5°C) to achieve a target mash temperature of 152°F (66.7°C) once grains are added.

Heat strike water

Add the crushed Maris Otter, Munich, Crystal 120, Special B, Blackprinz (or roasted barley) and flaked oats to the strike water, stirring thoroughly to eliminate dry pockets. Hold the mash at 152°F (66.7°C) for 75 minutes to promote full conversion and develop dextrins for a full-bodied barleywine.

Mash in

Raise the mash to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve wort flow.

Mash out

Vorlauf until the runoff is clear, then sparge slowly with ~4 gallons of water at 168°F (76°C) collecting enough wort to yield approximately 6.5–7.0 gallons pre-boil (adjust to your system losses).

Sparge

Bring collected wort to a strong rolling boil. Watch for boilover, particularly early in the boil.

Bring to a boil

At the start of a 90-minute total boil, add 1.5 oz East Kent Goldings whole hops. Note: a long boil (75–90 minutes) helps darken wort slightly and concentrate sugars; recipe assumes a 90-minute boil total to develop Maillard flavors and toastiness.

Bittering addition (60 minutes)

With 30 minutes remaining, add 1 oz Fuggle hops. Add Irish moss or Whirlfloc with 15 minutes remaining if using. At 10 minutes before the end, add the 1 lb of dextrose to help raise ABV without adding extra body from malt; this also reduces mash viscosity and helps stability.

Mid-boil additions (30–15 minutes)

At flameout (end of boil), cool the wort briefly to about 180°F (82°C) and add 1 oz East Kent Goldings for whirlpool aroma. Steep for 20–30 minutes, then chill quickly to yeast-pitching temperature.

Finish / Whirlpool hops

Use a wort chiller to cool wort to 68°F (20°C) as quickly as possible to minimize DMS and oxidation. Transfer chilled wort to a sanitized fermenter, leaving trub behind. Top up with sterile water if necessary to reach about 5.5 gallons into the fermenter (target post-boil volume allowing for losses).

Aerate or oxygenate the wort thoroughly — either vigorous shaking for 2 minutes or 1–2 liters of pure O2 via stone — because this high gravity wort requires healthy oxygen for the yeast to complete fermentation.

Pitch two packs (or a properly sized and recently prepared starter) of a traditional English ale yeast (Wyeast 1968 or WLP002). Add 1 tsp yeast nutrient at pitching. Aim for an initial fermentation temperature of 66–68°F (19–20°C).

Allow primary fermentation at 66–68°F (19–20°C) for 7–10 days. Expect a vigorous fermentation initially with a somewhat slow finish given the high original gravity. Monitor gravity; when it slows significantly move to next step.

After primary slows (typically 7–10 days), raise temperature to 70–72°F (21–22°C) for 48 hours to help clean up diacetyl and allow yeast to finish. Then cold-crash to ~50°F (10°C) and transfer to a secondary fermenter or keg for aging, leaving behind heavy yeast/trub.

Age the beer for a minimum of 3 months (preferably 6–12 months for true vintage barleywine character) at 50–55°F (10–13°C). During aging, flavors will meld and dark fruit, caramel and toasted notes will develop while alcohol warmth integrates. Rack carefully if needed to clarify.

If kegging: sanitize keg thoroughly (optionally use a Campden tablet rinse to remove chloramines from water used during cleanup), transfer beer to keg minimizing oxygen pickup, and carbonate gently to 1.5–2.0 volumes CO2 (low to moderate carbonation suits English barleywine). Age in keg for additional 2–4 weeks before serving.

If bottling: prepare 4 oz priming sugar dissolved in 8 oz boiling water, cool and add to bottling bucket with beer, then bottle. Condition bottles at cellar temperatures (50–60°F / 10–15°C) for at least 2–3 months; extended bottle aging (6–12 months) will improve complexity. Note: use heavy bottles rated for high gravity beers.

Serve at cellar/serving temperature (55–60°F / 13–16°C) in tulip or snifter glassware to showcase aroma. Pour gently to leave some sediment behind if bottle-conditioned. Expect ABV in the 10–12% range, rich malt body, notes of toast, caramel and dark fruit, and a warming alcohol finish.

Maris Otter pale malt (crushed)

Light Munich malt (crushed)

Caramel/Crystal 120L (crushed)

Special B (crushed)

Blackprinz or Roasted Barley (crushed)

Flaked oats

Dextrose (corn sugar) — late addition

East Kent Goldings whole hops (bittering)

Fuggle hops (flavor/aroma)

East Kent Goldings hops (whirlpool/finish)

Traditional English ale yeast (e.g., Wyeast 1968 or White Labs WLP002)

Yeast nutrient

Mash water (adjusted to moderate hardness, 5.5–6.0 pH target)

Sparge water

Irish moss or Whirlfloc (optional, for clarity)

Campden tablet (optional, for water sanitation)

Priming sugar (if bottling)

Campden tablet (for keg sanitation, optional)

Thunderhead Barleywine

GRAND BANKS

7oz bistro filet, house – made spicy Southwest steak sauce, crispy fried onions, brew fries, and small mixed green salad

PUB STEAK

Grilled Cabot Cheddar

Herb marinated grilled chicken thighs, seasonal veggie, small mixed green salad, and potato salad

GRILLED CHICKEN THIGHS

Grilled Chicken Victoria

Shaved steak, Cabot cheddar, peppers, caramelized onions

Philly Cheese Steak

Make Thunderhead Barleywine Recipe in just 20h . A vintage keg of our 2022 English Barleywine showing complex malt flavors and aromas of toast, caramel and dark fruit with a slight alcohol warmth.

Thunderhead Barleywine Recipe

Descriptors

Tasting Notes

Food Pairings

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