Monthly Style Series

Ganko Oyaji Barley Wine

A beautifully and uncompromisingly balanced big beer. Sweet & bitter; rich & dry; robust & delicate; strong & soft.

Overview

Alcohol Content (by volume) 11.0%
Starting Gravity (degree plato) 23.5
Finishing Gravity (degree plato) 4.5
Bitterness Units (IBU) 90
Color (SRM) 12.5

https://bairdbeer.com/wp-content/uploads/2017/11/beer_seasonal_img40_gankooyajibarleywine-320x322.png

Ganko Oyaji Barley Wine

https://bairdbeer.com/wp-content/uploads/2017/11/beer_seasonal_img40_gankooyajibarleywine.png

A beautifully and uncompromisingly balanced big beer. Sweet & bitter; rich & dry; robust & delicate; strong & soft.

Overview

Alcohol Content (by volume) 11.0%
Starting Gravity (degree plato) 23.5
Finishing Gravity (degree plato) 4.5
Bitterness Units (IBU) 90
Color (SRM) 12.5

https://bairdbeer.com/wp-content/uploads/2017/11/ganko-320x320.png

The Label Speaks

Ganko Oyaji means ‘stubborn old man.’ Stubborn need not mean dour or curmudgeonly. The Ganko Oyaji of our label is mirthful and merry. And why not? He’s drinking a delicious Barley Wine!

The Label Speaks

https://bairdbeer.com/wp-content/uploads/2017/11/ganko-320x320.png

Ganko Oyaji means ‘stubborn old man.’ Stubborn need not mean dour or curmudgeonly. The Ganko Oyaji of our label is mirthful and merry. And why not? He’s drinking a delicious Barley Wine!

Bryan's Comment

“Ganko Oyaji is my go-to beer on a cold winter evening before bed while I enjoy a good book. Such a simple yet profound pleasure!”

Ingredients

Water Soft, Cleanly Flavorful, Local
Malted Grain Floor-malted Pilsen, Rye, Amber
Un-malted Grain Roast Barley
Sugar Japanese Akato (Red Cane)
Hops Whole Flower Cones – Various Varieties
Yeast House Scottish Ale Strain

Bryan's Brewing Notes

The key to brewing high gravity beers like a Barley Wine is to avoid excessive sweetness. High gravity means lots and lots of malt which naturally yields sweetness. This sweetness needs to be both controlled and balanced. High attenuation (i.e. high fermentability) is the key to control. The following practices (all of which are incorporated in the brewing of Ganko Oyaji) contribute to high attenuation: (1) low and long mash temperature, (2) substituting highly fermentable sugar in place of a portion of the less fermentable malt, (3) high yeast pitch rates. Bitterness is the key to balance. We hop Ganko Oyaji aggressively with very impactful hop varieties. Alcohol warmth in the finish also will lend balance to inherent sweetness. When brewed thoughtfully and skillfully big beers are beautiful beers.

Bryan's Comment

If joyous celebration this holiday season is simply beyond your capacity, we fully understand. There is a Grinch in all of us and it needs recognition too. For the Grinch inside you, we proudly present Bakayaro! Ale.

Ingredients

Water Soft, Cleanly Flavorful, Local
Malted Grain Floor-malted Pilsen, Rye, Amber
Un-malted Grain Roast Barley
Sugar Japanese Akato (Red Cane)
Hops Whole Flower Cones – Various Varieties
Yeast House Scottish Ale Strain

Bryan's Brewing Notes

The key to brewing high gravity beers like a Barley Wine is to avoid excessive sweetness. High gravity means lots and lots of malt which naturally yields sweetness. This sweetness needs to be both controlled and balanced. High attenuation (i.e. high fermentability) is the key to control. The following practices (all of which are incorporated in the brewing of Ganko Oyaji) contribute to high attenuation: (1) low and long mash temperature, (2) substituting highly fermentable sugar in place of a portion of the less fermentable malt, (3) high yeast pitch rates. Bitterness is the key to balance. We hop Ganko Oyaji aggressively with very impactful hop varieties. Alcohol warmth in the finish also will lend balance to inherent sweetness. When brewed thoughtfully and skillfully big beers are beautiful beers.


MaleFemale