Question: While Barley wine is a style of strong ale, what term is applied to dark, malty beers in England, generally above 5% abv, also to dark ales of any strength in Australia?

full_context: Document 1: Stout (disambiguation): Stout is a dark beer made using roasted malts or roast barley.
Document 2: Bitter (beer): Bitter is a British style of pale ale that varies in colour from gold to dark amber, and in strength from 3% to 7% alcohol by volume.
Document 3: Old Monk: Old Monk Rum known as 'OMR' is an iconic vatted Indian dark rum, launched on 19 December 1954. It is blended and aged for a minimum of 7 years. It is a dark rum with a distinct vanilla flavour, with an alcohol content of 42.8%. It is produced in Ghaziabad, Uttar Pradesh, and was previously available in all parts of India.
Document 4: Abbotsford Invalid Stout: Abbotsford Invalid Stout is a beer produced in Australia by Carlton & United Breweries. An 'invalid stout' is a high-sugar, low-alcohol stout, originally marketed as an especially nutritious variant.
Document 5: Beer in Armenia: Beer is produced in Armenia since ancient times. In the 5th century BC, after arriving in a village in Ancient Armenia (possibly in the territory of Artsakh), Xenophon wrote in the Anabasis that "There were stored wheat, barley, vegetables, and barley wine in the craters (clay pots). In upper level of vessels with the edges in the wine floated barley, and there was stuck a reed, large and small sizes and who wanted to drink, had to taken a reed in his mouth and pull it through the wine. Not mixed with water, the wine was very strong, but for local people it was a very pleasant drink".
Document 6: Bush (beer): Bush is a Belgian beer. There are a few types of Bush but the most famous is the high-fermentation amber beer with a strong taste of malt. Also known as Bush 12, its official name is now Amber Bush. It is the flagship product of the Dubuisson Brewery, situated in Pipaix in the municipality of Leuze-en-Hainaut, Belgium. Bush has an alcohol level that reaches 12% and makes Amber Bush one of the strongest beers. Its label claims that it is "The strongest Belgian beer".
Document 7: Fuller's ESB: ESB (Extra Special Bitter) is a popular strong ale (5.9% ABV) produced by Fuller's at the Griffin Brewery in Chiswick, London. It has twice been named World Champion Beer, and has won CAMRA's Champion Beer of Britain Award on three occasions.
Document 8: Barley wine: Barley wine is a style of strong ale of between 6-16% alcohol by volume.
Document 9: Old ale: Old ale is a term commonly applied to dark, malty beers in England, generally above 5% abv, also to dark ales of any strength in Australia. Sometimes associated with "stock ale" or, archaically, "keeping ale", in which the beer is held at the brewery.
Document 10: Voll-Damm: Voll-Damm Doble Malta is a lager and Märzen or Märzenbier-style beer manufactured by S.A. Damm, a brewery in Barcelona, Spain. This robust, full-bodied beer emulates a German-style "Vollbier" and contains 7.2% alcohol by volume. Its dark-green colored labels display writing in the Gothic script.
Document 11: Malt beer: Malt beer is a sweet, low-alcohol beer (0%–2.5% ABV) that is brewed like regular beer but with low or minimal fermentation. To keep the alcohol content low, one of two methods may be used: either the yeast is added at about 0 °C (resulting in an alcohol content of under 0.5% ABV) or fermentation is halted at the desired alcohol content (usually in the range of 1 to 2% ABV). It is made from barley malt syrup, sugar, yeast, hops, and water. Malt beer is considered to be nutritious and is sometimes given to nursing mothers.
Document 12: Weyerbacher Brewing Company: Weyerbacher Brewing Company is a brewery in Easton, Pennsylvania, United States, founded in 1995 by Dan and Sue Weirback. The brewery is well known for its "huge taste" beers. Most of their brews are high in alcohol, with QUAD clocking in at 11.8% alcohol by volume, and a one-off 10th anniversary ale called Decadence brewed to 13% alcohol by volume. Hops Infusion is one of the bitterest examples of the IPA style. Weyerbacher is also a pioneer of aging beer in wooden barrels previously used for aging bourbon. This process was used to transform Old Heathen imperial stout into Heresy, Blithering Idiot barley wine into Insanity, Merry Monks Belgian tripel into Prophecy, and QUAD Belgian quadrupel into Blasphemy. These four styles are all very high-alcohol brews with complex flavor profiles; the barrel-aging lends additional oak and whiskey flavors. The results have been widely praised by fans of huge beers, though persons accustomed to more mainstream beer may find them an acquired taste.
Document 13: Stout: Stout is a dark beer made using roasted malt or roasted barley, hops, water and yeast. Stouts were traditionally the generic term for the strongest or stoutest porters, typically 7% or 8%, produced by a brewery.
Document 14: Tripel: Tripel is a term used by brewers or people mainly in the Low Countries, some other European countries, and the U.S. to describe a strong pale ale, loosely in the style of "Westmalle Tripel". The origin of the term is unknown, though the main theory is that it indicates strength in some way. It was used in 1956 by the Trappist brewery, Westmalle, to rename the strongest beer in their range, though both the term Tripel and the style of beer associated with the name (strong pale ale), were in existence before 1956. The style of Westmalle's "Tripel" and the name was widely copied by the breweries of Belgium, and in 1987 another Trappist brewery, the Koningshoeven in the Netherlands, expanded their range with a beer called "La Trappe Tripel", though they also produced a stronger beer they termed "La Trappe Quadrupel". The term spread to the U.S. and other countries, and is applied by a range of secular brewers to a strong pale ale in the style of "Westmalle Tripel".
Document 15: Low-alcohol beer: Low-alcohol beer (also called light beer, non-alcoholic beer, small beer, small ale, or near-beer) is beer with low alcohol content or no alcohol, which aims to reproduce the taste of beer without the inebriating effects of standard alcoholic brews. Most low-alcohol beers are lagers, but there are some low-alcohol ales.
ground_truth: Old ale