Mike :)

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Note added at 13 mins (2006-07-13 02:34:04 GMT)
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In Oxford I found "brebaje" but in Harper Collins the back translatino of "brebaje" is:

"potion; (hum) brew, concoction"

Also oin Harper Collins next to "brew" it states:

"brew [of beer] variedad (de cerveza); (of tea, herbs) infusión"

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Note added at 14 mins (2006-07-13 02:35:14 GMT)
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Note added at 21 mins (2006-07-13 02:42:34 GMT)
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"brebaje de vino" 11 hits

"variedad de vino" 362 hits

Diccionario Collins: brew: poción, brebaje
DRAE
Poción:Líquido que se bebe
Brebaje:En los buques, vino, cerveza o sidra que bebían los marineros.

Just that...

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Note added at 40 minutos (2006-07-13 03:00:53 GMT)
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Main Entry: 1brew
Pronunciation: 'brü
Function: verb
Etymology: Middle English, from Old English brEowan; akin to Latin fervEre to boil -- more at BARM
transitive verb
1 : to prepare (as beer or ale) by steeping, boiling, and fermentation or by infusion and fermentation
2 a : to bring about : FOMENT <brew trouble> b : CONTRIVE
3 : to prepare (as tea) by infusion in hot water
intransitive verb
1 : to brew beer or ale
2 : to be in the process of forming <a storm is brewing>
- brew·er /'brü-&r, 'bru(-&)r/ noun

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Note added at 41 minutos (2006-07-13 03:02:19 GMT)
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Fuente: Diccionario webster

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Note added at 42 minutos (2006-07-13 03:02:43 GMT)
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brew
1noun tea etc infusión f
2noun potion brebaje m

Fuente www.diccionarios.com

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Note added at 51 minutos (2006-07-13 03:11:55 GMT)
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En adición al aporte de Alejandra he conseguido lo siguiente:

Barley Wine Profile

Barley wines as a style are a little more diverse in profile than other beers. They are given their name based on their strength, which in general is in the range of 8 to 12 percent alcohol by volume (ABV), with most being around 10 percent. Young's Old Nick registers just 6.8 percent, but is rich and sturdy enough to do justice to the style. It is necessary for a barley wine to have some background maltiness and body to withstand the higher alcohol content. All have just that.

Most barley wines have a tawny or deep amber color, although they can run a little darker or lighter in some cases. Barley wines get their color from pale malts used in high quantities, and not from darker grains like caramel malt, which is used in limited quantities. Prolonged boiling times, necessary to concentrate the wort to the desired specific gravity, result in intense caramelization. This is an important contributor to complexity and depth, and also adds a little more color.

Most often, they are fermented with an ale yeast, creating a signature fruity aroma. Sometimes, however, an alcohol-tolerant yeast more suited to champagne or wine fermentation is employed to ensure a complete attenuation.

Hopping rates can be quite variable. Those hopped on the low end of the scale, say 50 to 60 international bittering units (IBU), will bring smooth, sweet maltiness to the forefront. This is generally true of the English varieties, like J. W. Lees Harvest Ale or Thomas Hardy's Ale, but can be true of some American versions as well, like Anchor Old Foghorn.

American examples, of which there are many, tend to showcase a full hop character from high bitterness to the intense floral and citrus nose of hops grown in the northwestern United States. Bigfoot Barley Wine from Sierra Nevada and Old Crustacean from Rogue are classic examples of the hop-accented brews. Lakefront Brewery of Milwaukee makes an organic barley wine called Beerline that also includes some oats.


Lo único que no me cuadra a estas alturas es que siendo "barley wine" una cerveza diga":

this brew is designed for sipping

Esta poción/variedad/brebaje/bebiba-fermentada está hecha para beber a sorbos.

¿de cuándo acá las cervezas se beben a sorbos (sipping)???

Entonces, ¿es cerveza, es vino o qué es?

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Note added at 52 minutos (2006-07-13 03:13:38 GMT)
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Sampling Barley Wine

One of the great pleasures of sampling beers is comparing those from different breweries that fit within a style. This is known as "horizontal" sampling. But barley wines offer the beer aficionado a chance to do some "vertical" tasting as well-that is, comparing different vintages of the same brew.

Barley wines lend themselves quite well to archiving, as they metamorphose dramatically from year to year. Hop character softens, the beer can dry out substantially, and the overall impression becomes one reminiscent of wine or sherry. The myriad nuances are far too numerous and subtle to describe.

I recently attended a five-year vertical tasting of Victory Old Horizontal and found that the character changes were remarkable, with a palpable transformation between 1999 and 2000. Fresh malty and hop flavors and aromas gave way to dry, winey and even oxidative notes in the older versions.

Legendary beer deserves extraordinary treatment. Try laying barley wines away for special or contemplative occasions. A bottle can be shared with a couple of others, or pulled out of the cellar during your more private moments.

The simple act of naming barley wines seems to get the brewer's creative juices flowing. Named after events or anniversaries (Old Dominion Millennium), formidable creatures (Sierra Nevada Bigfoot and Big Time Old Wooly), questionable behavior (Bridgeport Old Knucklehead and Pikes Old Bawdy), or a visage (Anchor Old Foghorn), they are "moment" beers indeed. I imagine Melville enjoying a Fish Tale Leviathan, or Hemingway, a Brooklyn Monster during creative moments of descriptive adventure.

Barley wines couldn't be more fun or appropriate for winter for regular folk, either.