Old Peculier is a Yorkshire old ale of considerable depth: dark fruit, treacle and a faint liquorice note over a full body, at a strength that reads much lower than it is. The name comes from Masham's ecclesiastical Court of the Peculier rather than from any oddity in the beer.
It is the most available example of English old ale, a category that mostly died and was later rebuilt. This one was not — it has been brewed continuously, which makes it a reference rather than a reconstruction.
What it tastes like
Inherited from Old ale, because this beer sits within the normal range for it. BeerHQ’s comparative scale, not a measurement.
Why BeerHQ carries this beer
| Reason | Carried as a reference example of its style |
|---|---|
| Strength | 5.6–5.7% ABV — checked 2026-08-16. Strengths differ by market and change without announcement, so this is dated rather than absolute. |
| Record stability | Stable — this product has changed little and is not expected to. |
BeerHQ records no recipe, hop bill, malt bill, yeast strain, IBU or calorie figure for any commercial beer unless it is sourced. Nothing on this page is inferred from what the beer tastes like.
What is distinctive about it
- The most widely available example of a style that has largely disappeared
- Named after the Peculier of Masham, a historical ecclesiastical jurisdiction, not the adjective
If you like Theakston Old Peculier
Worked out from what this beer actually tastes like rather than from what its style typically does. Three kinds of move, because “what should I try next” is three different questions.
Closest to it
Very similar in structure and flavour. Safe ground rather than discovery.
British strong ale — try Fuller’s 1845 or Samuel Smith’s Yorkshire Stingo
A close structural match for Theakston Old Peculier — a likely fit if you want more of the same.
Different: slightly less caramel & toffee (high → moderate).
May not suit: Very close to Theakston Old Peculier; if you wanted a change, this is not it.
Wee heavy — try Traquair House Ale
A close structural match for Theakston Old Peculier — a likely fit if you want more of the same.
Different: noticeably more bread & biscuit (none–trace → moderate).
May not suit: Noticeably more bread & biscuit than Theakston Old Peculier.
English barley wine — try Thomas Hardy’s Ale or Fuller’s Vintage Ale
A close structural match for Theakston Old Peculier — a likely fit if you want more of the same.
Different: slightly more sweetness (moderate → high).
May not suit: Very close to Theakston Old Peculier; if you wanted a change, this is not it.
Similar, but different
Keeps what you probably like about it and changes one or two things. Usually the most useful answer.
American barley wine — try Sierra Nevada Bigfoot
Keeps most of what Theakston Old Peculier does and shifts hop aroma.
Different: noticeably more hop aroma (none–trace → moderate–high).
May not suit: Noticeably more hop aroma than Theakston Old Peculier.
Scottish ale — try Belhaven Scottish Ale or Orkney Dark Island
Keeps most of what Theakston Old Peculier does and shifts alcohol warmth.
Different: noticeably less alcohol warmth (moderate → none–trace).
May not suit: Noticeably less alcohol warmth than Theakston Old Peculier.
American brown ale — try Brooklyn Brown Ale
Keeps most of what Theakston Old Peculier does and shifts alcohol warmth.
Different: noticeably less alcohol warmth (moderate → none–trace).
May not suit: Noticeably less alcohol warmth than Theakston Old Peculier.
A bigger jump
Genuinely different, but connected by something specific — the shared trait is named so you can judge whether the bridge holds.
Bock — try Einbecker Ur-Bock Dunkel
Both carry real malt intensity, which is the thread to follow if that is what you like about Theakston Old Peculier.
Different: much more bread & biscuit (none–trace → high).
May not suit: Noticeably more bread & biscuit than Theakston Old Peculier.
Doppelbock — try Paulaner Salvator or Ayinger Celebrator
Both carry real malt intensity, which is the thread to follow if that is what you like about Theakston Old Peculier.
Different: much more bread & biscuit (none–trace → high–very high).
May not suit: Noticeably more bread & biscuit than Theakston Old Peculier.
Baltic porter — try Żywiec Porter
Both carry real malt intensity, which is the thread to follow if that is what you like about Theakston Old Peculier.
Different: noticeably more roast (none–trace → moderate).
May not suit: Noticeably more roast than Theakston Old Peculier.
Likely fits rather than promises. Taste varies, and a recommendation engine that claims certainty is claiming something it cannot know.
What to eat with it
Inherited from Old ale. BeerHQ does not duplicate pairings onto individual products unless the product genuinely differs from its style.
- Pizza
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
- Christmas dinner
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
- Tagine
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
- Adobo
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Keeping it
Old ale is typically at its best 12–60 months after packaging, and time is working for it rather than against it.
Rewards age. Given cool, dark, upright storage this develops depth most drinkers would call an improvement. Buy two and compare.
Derived from Old ale. See storage and freshness for the full model.
BeerHQ carries a small set of reference beers to anchor styles, not a catalogue. There is no rating here and there will not be one. Last reviewed 2026-08-16.