Perrin Unfinished Business

I suppose beer being barrel aged for a week would, by definition, be barrel aged.

I don't know all the ins and outs of barrel aging. But if it were up to me, I think putting something in a barrel for 3 months is more like "barrel blending". My general understanding is that to extract the flavors from the barrel, the barrel needs to undergo expansion and contraction which generally comes over the course of several seasons and changing weather.

I'm not sure if you're missing my point or ignoring it, but your comments seem to be tangential to my sentiment. If you put barrel-aged on a bottle, people will buy it. "Successful" brewers know this. I think there have been some recent examples of how barrel-aged beers have had very little barrel character. Technically, I don't think the brewers are lying but it is kind of misleading.

 

Indeed, what I said was correct. Amazing what you can find with Google...

http://www.perrinbrewing.com/news/8...hed-business-bottles-release-at-nuclear-noise

"A Japanese Emperor's Stout, same Tier as the renowned NO RULES was crafted with 10 hand picked specialty malts, the finest flaked oats, golden wheat, and Japanese rice to give the body of this beer a silky, smooth, and clean mouth feel. To lay and age this rare beer down, we found a cache of barrels from a small batch, award winning bourbon distillery out of Washington. These heavy toasted rare American bourbon barrels impart hints of light vanilla, coconut, and fresh oak. The dark bourbon notes add warm caramel, ripe tobacco and a soothing boozy finish to this velvety Stout, rounding out at 13.1% ABV."

 

@LambicPentameter I was thinking the Scotch thing as well, but I didn't want to say it. Regardless, the beer tasted like it was aged in a Scotch-esque barrel to me. It was more of the peaty, gasoline flavor that I thought I was picking up. I actually liked the beer though, as I went in expecting this type of flavor profile.

@PrestigeWorldwide I think if a beer were barrel aged at a controlled temperature or temperature cycles, the aging process could be artificially accelerated. Or if they used the smaller barrels which some of the up and coming distilleries use to accelerate the aging process (I don't know the science behind it, the guy I know that distills said it's "cheating" but it does accelerate the process).

 

For fuck's sake, it seems like a simple citation/quote would have done the trick.

 

Sorry, my bad. The election (and the subsequent fallout) have left me really sensitive to speculation, particularly when the facts are so readily available from that same device/PC that one typed the conjecture from.

 

Hahaha, well fair enough! I must admit that the entire election fiasco has made me irritable and much more likely to bristle at an exceedingly mild slight, so there you go.

You know, it's funny--when the label was first announced, I seem to remember going hunting for that information and not finding it, so I just assumed it wasn't going to ever be available.

I still like my theory better than the reality, even if it is complete fantasy.