Barrel-aged Shandy? Are we going barrel-overboard?!

Next level shit

While i haven't tried this beer, i've had quite a few lighter, lower abv, barrel aged beers that were amazing. you'd be surprised at the other barrel characteristics that come through when it's not overpowered by a big, adjunct stout.

OB Mamma's Pils in red wine barrels, HA gin barrel Pony and Off Color Papillon come to mind.

gin barrels, tequila barrels, wine barrels, rum barrels, malort barrels, roll those out

 

Not big on barrel-aging for the most part, but I do agree there is a possibility this particular experiment works. Not likely, but possible.

 

Yes, that's what we need! More beers aged in malort barrels!

 

This. Whiskey sours used to be a favorite of mine before I really started getting into craft. So, yeah, I'd try one. Would I buy a 'sixer, prob. not. But I'd split a bomber of it to give it a taste.

 

It only matters if the barrels used were liquor or wine barrels. If so, it would be a waste of a barrel.
If they used apple juice or orange juice barrels, then it's entirely appropriate.

 

The minute somebody aged a beer in tequila barrels was the minute the industry went overboard.

 

I would like to get into barrel making.

 

Exactly! One of the best things about craft is being able to try a weird bomber here and there.

 

Research is a son of a bitch...

 

Three words = Tequila Barreled Gose

 

Don't know if I'd go that far, but yes it's getting crazy!

Wouldn't mind being a cooper!

 

Exactly! I love me a weird bomber here and there.

 

I'm not sure I've ever seen anyone abbreviate Hoppin' Frog to "HF"

 

I've had beer aged in all kinds of barrels... just look up what The Bruery aged all the Sucre variants in. I REALLY liked the Madeira and Port aged ones while my friend hated those. IMO it's all up to personal preference.

About the whole shandy thing, it got people talking which is exactly what they wanted. There has to be a way for them to stand out in an overly bloated beer market, and they found it.

Do I want to try it? Why not? It might be pretty damn good.

 

would not surprise me if these turned out to be barrels that they've already used at least once for something like Naked Evil or Outta Kilter... which the bourbon/barrel oak could be fairly worn with little or no jaw-breaking presence. in other words a slight compliment or degrading. if so, it's a good way to make further use of barrels without paying for a subsequent acquisition - this might also explain the shock expressed above of the price not being as high as their other barrel aged stuff. just a thought.

 

It does seem like barrel aging is everywhere these days. I just tried a BBA Cider yesterday (The Mitten from Virtue Cider). It sounded intriguing and Virtue is owned by Greg Hall, who seems to know a thing or two about barrel aging. It was fine, but I'm not sure the bourbon barrel treatment really added anything. The effect was really subtle, but the flavors still didn't quite mesh. Maybe a different type of barrel (rum? sherry? rye?) would have worked better. It'll be interesting to see what directions breweries take, but I think I'm starting to feel burnt out on bourbon.

 

If you were ever able to try this, you wouldn't feel the same way.

http://www.beeradvocate.com/beer/profile/2210/95028/

 

Id think a Bourbon barrel a bad choice here. A wine barrel may have worked nicely actually. But then again I've not tried it so its all assumption.