Barrel-Aged IPA?

In the 19th century Bass aged their IPA for 12 months in the brewery yard before the even put it on the ship bound for India. Long enough tp let the Brettanomyces in the barrels weave its magic. Though it wouldn't have picked up any oak as it was in neutral barrels.

I had a project with Goose Island to brew a beer like this. The beer, Brewery Yard Stock Pale Ale, is unlike any other I've tasted. A long, lasting bitterness at the end, but funk up front. Probably as close to a 19th-century Pale Ale as you'll get.

 

Calvados barrels sounds OK too.

 

I haven't had that one in a number of years but now I'm intrigued enough to pick one up next time it comes out (or maybe grab an old
one collectIng dust and see if it's actually turned barleywine-esque).

 

They're hit and miss for me. Great Divide used to do it every year for an anniversary brew.

 

Used to save two every year and have with one from year before. All the of onion /heat fades and one year later you have BW all the way--preferable to me.

 

The point you make is valid, hell, I have a version of a British IPA influenced by your research at home now, and the Brett C is drying it out very nicely.

Doom was an American DIPA aged in a Bourbon barrel. It had the char/Bourbon notes, and I was getting oxidized hop flavors from it, and lots of oaky Bourbon notes. It didn't work for me.

The base beer is different, and the barrel is different.

If you are in the stars around the time it comes out, you should find some to see how it compares to your GI project.

 

Kane does a barrel aged ipa called Parhelion. Tastes nothing like an ipa, it's all barrel. Had Cigar City humidor series ipa and that was spectacular. Not really barrel aged, just put on Spanish cedar for a short time. Still tasted like an ipa but the nose was straight up humidor aromas

 

Everything old is new again.

 

This is what I was going to say as well, but it's not exactly an IPA. It is an IPA blended with a strong ale. Regardless, there are certainly hops present, and it tastes great, but I think the extra malt makes it work much better than most BA IPAs that I have had.

 

Only one I can think of off the top of my head right now, would be, tasty, but no bourbon.

2X Oak'd IPA Double India Pale Ale | Southern Tier Brewing Company

Cheers!

 

Or the slew of mediocre IPAs that Brewers push that aren't worth buying in the first place. BA IPAs are a nice break, the ones I've tried were very heavy on the bourbon, it was more like a 1/4 shot and a beer in the glass, but I loved Bourbon to begin with.

 

I have always wanted to try that one but never wanted to pony up the $20 for a bottle of it even though I have heard good things similar to what you said. All of the ones that I had were on draft at some of Stone's outposts.

 

Really great discussion here. I'm not a fan of barrel aged IPAs. They're like mopeds. They're fun to try once but you don't want your friends seeing you with one.

 

I had this barrel aged double IPA not long ago and found it delicious. Big citrus and piney hops, balanced out by not too sweet vanilla notes of the barrel.

 

Was it xS IPA - the Sierra Nevada collab minus the dry-hopped portion?

 

Firestone Double Barrel Ale deserves to be in this thread. As others have noted on other beers though, it's REALLY NOT AS GOOD if it's not super fresh. They're balancing brief oak exposure/character, with still present but fading hops, and there's a finite window. I bought an OOD 6pk for like $6 and it was still drinkable, but the magic was totally gone. That is an awesome brew though, especially in a can by the pool/lake.

Hardywood Park in Richmond VA did a Bourbon DIPA that was pretty good. They are cicerone type guys, there, and even for non-traditional concotions ike this, aim for balance and stuff that pairs well, their BA'd beers are not ultra high ABV and usually are only in barrel for about 3 months. It appears they haven't brewed it in a while, they seem to have shifted their barrel access/barrel space for more traditional/better sellers like GBS, Quad, and the other stouts

 

That is Correct

 

Breckenridge 471 I think is a barrel aged dipa. I heard they have the same characteristics as dogfish heads burton baton.

 

The ipa aged on oak has been around for a while. Blind Pig by RR was one of the first examples. They're nice in moderation, but the oak can be a little harsh to have a lot of. As far as barrel aged ipa's, I'd think the downside of decreased hop character balances out the time taken to get barrel characteristics and makes it not so worth it. But what do I know...