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Ale, strong ale/barley wine

Strong ale, including barley wine, is an alcoholic beer. These figures describe a mixed sample from different brewers. Its main sources of energy are alcohol and carbohydrate. Per 100ml, it provides 275 kJ of energy, 6.1g of carbohydrate, all of which is sugar, and 5.7g of alcohol. It also contains 0.7g of protein.

Alcohol contributes to total energy intake and can affect judgement and coordination. The sugar content is also relevant for people monitoring their sugar or carbohydrate intake. Fat and saturated fat are present only in trace amounts. The composition may vary between brewers. Full nutritional figures are shown in the tables below.

Nutrition per 100ml

Nutrient

Per 100ml

Energy

66 kcal

Energy

275 kJ

Fat

Trace

of which saturates

Trace

Carbohydrate

6.1g

of which sugars

6.1g

Protein

0.7g

Salt

0.04g

Alcohol

5.7g

Water

86g

Cholesterol

0mg

Vitamins and minerals per 100ml

Nutrient

Per 100ml

Vitamin D

0µg

Vitamin C

0mg

Thiamin (B1)

Trace

Riboflavin (B2)

0.06mg

Niacin (B3)

0.8mg

Vitamin B6

0.04mg

Vitamin B12

Trace

Folate

9µg

Calcium

14mg

Iron

0mg

Magnesium

20mg

Phosphorus

40mg

Potassium

110mg

Sodium

15mg

Zinc

Trace

Copper

0.08mg

Selenium

Trace

Other types of ale

Food

Calories per 100ml

Protein per 100ml

Fat per 100ml

Fibre per 100ml

Ale, pale, bottled

28 kcal

0.3g

Trace

–

About these figures

Values are per 100ml of the food as described (Mixed sample from different brewers). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: MW4, 1978. Values reviewed for Miscellaneous Foods Supplement, 1994. Additional data from 50-1103.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 3 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published