Tag: Barrel Aging

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5 Sources of Inspiration for Founders Kentucky Breakfast Stout 6 Degrees of Fermentation by

Founders head brewer Jeremy Kosmicki reveals the five beverages that inspired Kentucky Breakfast Stout, from Redhook Double Black Stout to Jim Beam.

Something Old, Something New: Dispensing Draft from the Barrel Innovation by

Rack AeriAle, a nitrogen draft-dispensing system that updates the barrel-dispensing systems of old with new technology, allows beer from barrels to be chilled and carbonated on the way to the glass.

Walking Tree Brewery’s Red Wine Barrel-Aged Barnacled Manatee 2017 Beer Reviews by

Beginning with the Walking Tree’s Barleywine from the year prior, the 2017 barrel-aged edition of Barnacled Manatee spent eight months in French oak red wine barrels from Napa.

Firestone Walker Barrelworks’ SLOambic Beer Reviews by

An American Wild Ale fermented with marionberries and boysenberries, SLOambic’s tasting experience recalls a “funky berry pie.”

Destihl Brewery: Sour Power in Central Illinois From the Source by

The unlikely key to the rapid success of Illinois brewery Destihl has been a beer category that was all but unheard of until a few years ago: sours.

The Lost Abbey’s Track #8 Beer Reviews by

Despite its high alcohol, Track #8 is an insanely drinkable beast of a beer that’s been tamed for your enjoyment.

Funky Buddha Brewery’s Barrel-Aged Last Buffalo In The Park Beer Reviews by

An Imperial take on Funky Buddha’s Last Snow, a Porter that’s brewed with coconut and coffee, Last Buffalo has a warming alcohol hitting 11.5 percent alcohol by volume and a lush, full-bodied mouthfeel you’d find in a souped-up adult coffee drink.

Feral Ones: The Unlikely Origins of Firestone Walker’s Barrelworks Feature by

How Barrelworks, Firestone Walker’s sour and wild beer program, got its unlikely start from an under-the-radar side project by two brewing professionals who had previously dedicated their careers to eradicating beer-spoiling bacteria.

Gun Hill Brewing Company: Embracing History in the Bronx From the Source by

When Gun Hill Brewing Co. opened in February 2014, it was the Bronx’s first production brewery in over 50 years—since the Rheingold facility closed in the 1960s.

Ginned Up Flavor: Old Tom Inspires a New Generation of Brewers Tools of the Trade by

In search of a new flavor profile, brewers turn to gin barrels, which can add herbal citrus, botanical notes, vanilla sweetness, and oaky depth to certain beers.

Brewers Experiment by Distilling Beers News by

Bierschnaps originated in Bavaria, where brewers with on-site stills often create a house spirit from leftover beer. Recently, more breweries outside of Germany are experimenting with the beery spirit.

Racing to Meet Demand, More Breweries Add Wood-Aging Facilities News by

Increased demand for barrel-aged beers and the ability for breweries to dedicate resources to long-term projects has 2017 poised to be the year of the wood cellar.

Rotisserie Leg of Lamb: 3 Pairings Table Mates by

BJ Seidel of Goodkind in Milwaukee, Wisc., suggests pairings for the neighborhood bar and restaurant’s rotisserie leg of lamb with lemon zest, vinaigrette, and roasted beets.

Speeding up Barrel Aging with Oak Bottle Innovation by

Thanks to the Kickstarter-funded Oak Bottle, anyone can age even a single bottle of beer (or wine or spirits) in hours to the exact level of infusion desired.

À la Fût: Quebec’s Cowboy Brewers From the Source by

Two hours north of Montreal, this 5-barrel brewpub is housed in a 150-year-old building that once served as a general store. Its small town of Saint-Tite also hosts a rodeo every September.

The Rarest Barrel: pH1’s Influence and Inspiration Tools of the Trade by

The journey of pH1, a French oak wine barrel that ignited American sour beer history, begins at New Belgium in Colorado.

Jason Pellett of Orpheus Brewing Going Pro by

At Orpheus Brewing Jason Pellett acts as an evangelist for beers that push drinkers’ palates, and helps carve out a local market for sour and funky flavors among more casual beer drinkers.

Appellation Ales: Sipping on the Frontlines of America’s Hybrid Revolution Feature by

There’s a growing wine-beer movement across the country, from the coasts of Oregon to Midwestern prairies and even Texas hill country. Brewhouses stacked high with barrels are increasingly looking and acting like wineries.

Justin Saffell and Matt Walters: The Wood Whisperers Will Work For Beer by

When Saffell and Walters had the idea for Foeder Crafters of America, they didn’t really know much about foeders, large oak tanks built for wineries but coveted by breweries such as Rodenbach in Belgium, New Belgium in Colorado, and now a growing number of smaller American breweries intent on making sour beers.

Lightning in a Barrel: Art Larrance, Ron Gansberg and the Origins of Cascade Brewing Feature by

The beers that have shocked and awed fans and made the Cascade Barrel House a destination for locals and tourists are the collaborative offspring of owner Art Larrance and brewmaster Ron Gansberg.

The Age of Agave The Business of Beer by

Adventurous brewers are now setting their sights on a relatively unexplored aging vessel: the tequila barrel. Will they be a short-lived novelty, a reaction to the bourbon derivatives crowding the market, or are tequila barrel-aged beers what’s next in wood?

Galway Bay Brewery: Pushing the Boundaries of Irish Beer From the Source by

Since 2009 Galway Bay has grown from supplying one bar with two beers to supplying nine bars in Galway and Dublin. Much of this success can be traced back to 2012, when the partners hired a 21-year-old biotechnology graduate with no professional brewing experience.

De Garde Brewing: Keeping it Spontaneous in Oregon From the Source by

In 2013, Trevor Rogers and Linsey Hamacher opened de Garde Brewing, whose singular focus is spontaneously fermented, barrel-aged beers.

Figueroa Mountain Brewing Company: Making Beer in Wine Country From the Source by

Figueroa Mountain’s CEO and founder, Jaime Dietenhofer, knew out of high school that he wanted to start a brewery. But his parents and eventual co-founders, Jim and Judie, said, “Go to college.”