The Brewer

Old Ale Brewing Guide: The Solera Beer

Old Ale: Time in a Bottle

“Old” doesn’t just mean “Traditional.” It means Aged. In the 18th and 19th centuries, breweries would keep vats of strong, aged beer (“Stock Ale”) to blend with mild, young beers. This aged beer often picked up a slight tartness from Brettanomyces living in the wood, and oxidative notes of sherry and port. Today, Old Ale is a style that occupies the space between a Brown Ale and a Barleywine. It is malty, vinous, and complex.

1. The Flavor Profile

  • Malt: Toffee, molasses, dark fruit (prune, currant).
  • Oxidation: A positive attribute here. Sherry, leather, and port-like notes are desired.
  • Acidity: Some versions (like Theakston Old Peculier) have a slight lactic tang.
  • Alcohol: 6% – 9%.

2. Ingredients

The Sugar: Treacle

This is the secret ingredient.

  • Black Treacle (Molasses): Adds a distinct metallic, rummy, burnt-sugar flavor that you cannot get from malt alone. Use carefully (5-10%).
  • Invert Sugar: Historically used to boost alcohol without thickening the body.

The Malt

  • Maris Otter: The base.
  • Crystal Malts: Dark crystals (80L, 120L) for burnt caramel flavors.
  • Chocolate Malt: A small amount for color.

The Yeast

  • Primary: A low-attenuating English strain (WLP002) leaves sweetness.
  • Secondary (Optional): Brettanomyces claussenii (English Brett) can be added for a “Stock Ale” character. It eats the residual sugars and creates pineapple/leather notes over 6-12 months.

3. The Process: Solera Aging

The best way to maintain a supply of Old Ale is a Solera.

  1. Brew a strong batch (5 gallons).
  2. Age it in a carboy (with oak cubes) for 6 months to a year.
  3. Drain 2.5 gallons to bottle.
  4. Brew 2.5 gallons of fresh beer and refill the carboy.
  5. Repeat every 6 months. The beer in the carboy will eventually have an average age of many years, developing incredible complexity.

4. Recipe: “Grandfather’s Clock” Old Ale

  • Batch Size: 5 Gallons (19 Liters)
  • OG: 1.080
  • FG: 1.020
  • ABV: 7.9%
  • IBU: 40
  • SRM: 25

Grain Bill

  • 5.5 kg (12 lbs) Maris Otter
  • 0.45 kg (1 lb) Crystal 80L
  • 0.11 kg (0.25 lb) Chocolate Malt
  • 0.45 kg (1 lb) Black Treacle (Add at boil end)

Hops

  • 45g (1.5 oz) Fuggles (4.5% AA) @ 60 min

Yeast

  • Wyeast 1450 Denny’s Favorite or WLP002 English Ale

Instructions

  1. Mash: 68°C (154°F). High mash temp for body.
  2. Boil: 90 minutes. Add treacle carefully (dissolve in hot wort first).
  3. Ferment: 19°C.
  4. Age: Do not drink this young. It needs at least 3 months, preferably 6.

5. Food Pairing

  • Cheese: Aged Cheddar or Gouda.
  • Dessert: Sticky Toffee Pudding. The flavors are identical.
  • Game: Venison or Roast Duck.

Conclusion

Old Ale is a beer for patience. It is a reminder that good things take time. Start a Solera project today, and your future self will thank you.