Barley wine "wine" on a beer label would displease regulators. In 1983, Sierra Nevada Brewing released Bigfoot Barleywine, becoming the second barley wine label in the United States. A barley wine typically reaches an alcohol strength of 8 to 12% by volume and is brewed from specific gravities as high as 1.120; equal to 320g/L of sugars. Use of the word "wine" is due to its alcoholic strength similar to a wine; but since it is made from grain rather than fruit, it is a beer. Breweries in the United States typically release it once a year during the autumn or winter.
Barley water, then mixing the barley water with white wine and other ingredients, such as borage, lemon and sugar. In the 19th century, a different barley wine was made prepared from recipes of ancient Greek origin. Nonalcoholic drinks such as barley water and roasted barley tea have been made by boiling barley in water. In Italy, barley is also sometimes used as coffee substitute, "caffè d'orzo" (coffee of barley). This drink is obtained from ground, roasted barley and it is prepared as an espresso (it can be prepared using percolators, filter machines or cafetieres). It became widely used during the Fascist