Avery's Next Barrel Release?

Please be Momi Hiwa for the 3rd.

 

Rum barrel czar?!!!

 

PLEASE, PLEASE, PLEASE .

 

Regular Tweak isn't BA, if I understand correctly. But I'd still take bottled Tweak as the third BA release and just overlook that minor detail...

 

I would buy a case if they do that.

 

or rum barrel tweak???

 

I think I might simply prefer regular Tweak to a BA Tweak. Not that I would have any problems with it being barrel aged....

 

I'd mug you in the parking lot for it... like most mephaddicts would.

 

I seem to remember the 3rd being a BA Gingerbread Porter aged in the Goslin's barrels, but I am too lazy to go back and look for evidence, and there's a good chance I just dreamed it.

 

If I remember he denied that rumor but said he thought it was a good idea.

 

BA Old Jubilation!

 

Well, I don't have a whole lot of great info for you, kids. So I'll just start typing things and jump around a bit.

After that flurry of barrel releases we've had to restock the barrel aging cellar, so we've put three new projects in barrels over the last three months and have another four rolling into barrels very soon. So we don't have anything planned for release in the next few months. We're definitely heading back to the cellars to do a bunch of tasting and potentially work on a big blended beer (in the vein of Sui Generis, Oud Floris, Quinquepartite, Voltron, etc.), but we won't know how that's going until we have some days to sit down and taste some beer. And that won't happen until the post-GABF detoxing.

I also prefer regular Tweak to the one barrel of Bourbon Barrel Tweak that we did, so a bunch of BA Tweak is pretty unlikely. And while we've had some fanciful discussions about bottling Tweak, we haven't even started looking at label options and all that really fun stuff. So it might be a while off.

I believe I've secured enough Czar to do a handful of Bourbon Barrel Czar for our Tap Room, but a bottled version of any non-sour beer under 15%-ish abv isn't going to happen anytime soon... anything lighter than that is too prone to infection. Even with our badass lab folks it's almost impossible to guarantee that an all-Saccharomyces barrel-aged beer can be kept infection free. You simply can't test for every beer spoiler.

And in the meantime we'll be tapping Eremita VI up here on Friday... a 7%-ish abv blonde sour beer infused with key lime. And for the tapping party on Friday you can have the option of a caramelized graham cracker coated rim on the glass. It's a pretty serious key lime pie in a glass once the graham cracker is on there. I spent most of the morning trying it out on coworkers and I'm really happy with it. Though we are only planning on doing the encrusted rim for the tapping party... it's a bit too labor intensive to keep doing for the next couple of months it will be on tap.

And Graviz... no, we haven't decided on the third Annual Barrel Series. We had hoped to get some smoky Scotch barrels and make a huge Scotch Ale to match it, but getting the barrels has proved to be pretty challenging. So we'll keep throwing around ideas and see where things go.

Rock on, folks... it's beer time 'round here.

Andy Parker
Barrel Herder
Avery Brewing Company

 

How about a guy doing a line of ground coffee for the tweak label?

 

Andy,
Please, no over the top peaty/iodiney scotch barrels where you wonder weather to drink or pour over a wound.

 

Andy, I get the feeling people want to see Avery go more in the Dogfish Head and Rogue direction. Some bike tires or rock climbing chalk steeped in the beer would really speak to the locals and push boundaries. Coconut flakes in Momi? Strands of beard in kombucha, brewed with hippie spit, aged in barrels previously used for bacon. Fermentum ab Caenum.

 

Wait, what now?

 

How hard would it be to make an Avery Eisbock?