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Discussion in 'Beer Talk' started by ClownShoesDreams, Aug 14, 2014.
Links to any beers that were barrel aged and then dry hopped afterwards would be much appreciated
New Belgium Le Terroir
Not 100% positive if they dry hop after barrel aging, but I would think its a good possibility:
I was going to post a link to a darkness dry hopped with simcoe and amarillo they did a cask of but its not barrel aged. That was the only one I could think of just off the top of my head.
That "style" is actually gaining momentum in Colorado. NB's Le Terroir kicked it off and both Trinity and Crooked Stave have released similarly dry hopped BA sours (Red Swingline and it's many variants, WWBG, Batch 60).
DFH Burton Baton.
(I could be wrong.)
http://www.beeradvocate.com/beer/profile/140/63152/?sort=topr&start=0 (partially barrel-aged, around 22% if I remember right)
Cantillon Iris: http://www.beeradvocate.com/beer/profile/388/7435/
Anchorage Bitter Monk, maybe
And it is amazing.
Apple Brandy Citrus Ninja Exchange
Anchorage Love Buzz - Aged in Pinot Noir barrels and dry hopped with Citra. Simply the best beer I've ever had.
Cantillon St. Gilloise/Cuvée des Champions and Side Project Saison de Rouge
I was not aware that Iris was dry hopped; thanks for your post!
Below is from the Shelton Brothers website:
“Iris is made in the style of lambic – fermented by wild yeasts and aged in oak wine casks at the brewery – but with a couple of big differences. First, it is made entirely from malted barley, whereas traditional lambic uses one third unmalted wheat. In addition, the brewery has used fresh Hallertau hops in the boil and for dry-hopping the Iris. (Traditional lambic calls for hops that have been aged for several years, which impart virtually no hop flavor to the finished product.)
Iris is a rare and unusual treat to thrill the connoisseur of traditional Belgian beers – absolutely, utterly unique.”
I believe Beatification is or was dry hopped.
Any IPAs? I have 15 Chardonnay and 15 Cabernet Sauvignon barrels on the way from Mount Eden Vineyards. Can't decide what to do with them, but am tossed between aging Space Cake or Muffin Top, then dry hopping. I'd love to make a sour but Mercury is not set up for it.
Wicked Weed Amorous
I'm almost certain there's a BA version of Napa Smith's Hopageddon.
The Rare Barrel - Egregious.
Maybe this http://www.beeradvocate.com/beer/profile/357/63910/
But I dont see any info about dry hopping after it was aged.
E. from Hill Farmstead
This one: http://www.beeradvocate.com/beer/profile/11036/107519/
Imperial Brown ale barrel aged then Dry hoped, it was ok
Proclamation Keraterra - aged in red wine barrels; dry-hopped with citra and amarillo.
Barrel aged AND piney...not sure about that. Can anybody confirm beatification is this way?
I'm not sure why more haven't given it a go; Bourbon/rye can go incredibly well with herbal flavors (like mint juleps).
Whichever you decide I'm all for it! I'd also like to volunteer as a taste tester before it goes public.
Came in to say this. Technically I think Indulgence is as well.
Mother's Super Doozy...I've had it, it's good. Plenty of oak character and tastes like a fresh IPA.
COMMERCIAL DESCRIPTIONAfter falling in love with Doozy, we decided to crank things up a bit. We added a hefty dose of Citra hops and extended the dry-hopping stage to let the beer pick up every fruity hop flavor note as possible. We aged the brew with fresh French oak, resulting in Super Doozy! It’s a whole new adventure, starting with a huge hop nose & big citrus flavor that’s mellowed by a soft, sweet oak character for a clean, dry finish.
Our Fanboy is a virgin oak aged double IPA. We have done it twice, age a majority for 8 months in new oak, and then blend a small amount of fresh base in a fermentor and dry hop them together. It is nice and oaky with a lot of the aroma you get from dry hopping plus some balancing bitterness from the fresh blend to balance the oak.
The Elevation Team.
Very helpful. Thank you all!