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Discussion in 'Beer Talk' started by MontereyBay831, Oct 15, 2013.
American cream ale aged in vodka barrels.
Stop with the bourbon/whiskey barrels. Try something else. There are tons of things aged in barrels (I checked). I haven't had Sav and I don't know if they age it in barrels, but if they do then someone should age a big stout in one of them.
I like this idea, but do any barrels exist that are made of palo santo wood? I can't picture Sam filling this puppy with 120 minute.
A British IPA aged in an Oak barrel without char or toast that never saw spirits, aged and then sailed on a ship for months.
Love parts of your idea but lets do a RIS or Baltic Porter. Oxygen exposure ruins IPAs, why do you think some people on here are obsessed with freshness of their IPA. Also I'm guessing this any style made like this would cost a crazy amount of money.
Do you think that the British IPAs brewed with their malts and hops, to their hopping schedule, suffer from aging, well I can emphatically say no. I have brewed several of these, and I can say it takes a while for the tannins and vegetal flavors to drop out. Young these are harsh and almost undrinkable. After 8 to 10 months they are a beautiful beer. One can also dry hop after aging if one wants to boost the hop aroma.
For reference you can read up on British IPAs in Mitch Steele's book, the Shut Up About Barklay Perkins blog or the entertaining "Hops an Glory" by Pete Brown. Pete Brown had a beer brewed to old specs, and set off on a sea trip to India to drink it there. So there you go, documentation that say it was and can be done.
Why would this cost more money than most of the other proposals here? Well the sea trip would cost some money, but beer is shipped across the Atlantic every day. Maybe DFH would try something off center like this.
And how could I forget.
Edit #2 Notice I did specify British IPA.
More experimentation with Jager barrels.
A English Barleywine in Red wine and Bourbon barrels maybe.
Cigar city and swamp head did cognac church on a hill
Not my idea but recently came into discussion about Brooklyn's BCS with a craft beer buddy and he said he was really intrigued by the idea of aging that beer on coco nibs in used bourbon barrels.
Anyone got Mr. Garret' Oliver's cell # ?
Brewdogs Atlantic IPA
They also sunk a barrel under the sea and aged it called Sunk Punk IPA
I'd like to see more brandy and red wine barrels used. Flying Dog aged horn dog in port wine barrels that was pretty amazing. and something a lil new this year Dark Horse is aging there winter warmer 4elf in rum barrels that should be a great combination
FWIW, Buffalo Trace distillery is making a whiskey with hops (not sure of any other details as it's an experimental batch). I have no clue how that would taste. I know it's a little off topic, but interesting nonetheless I thought.
I made a 10% DIPA and in the secondary fermentation added heavy toast oak chips that had been soaked in white rum. The idea was to emulate rum barrel aging.
It didn't turn out as well as I had hoped, but it was good enough to try to brew another batch at some point.
I would like some spiced/winter beers like ST Warlock, Crown Valley Imperial Pumpkin Smash, Stone Epic 12-12-12, Schlafly Pumpkin Ale. Also would like to see more BA Scotch Ale.
A tripel barrel aged Tripel. In a whiskey barrel for 2 months, brandy for 3 months, then inoculated and soured in a wine barrel for a year or two. Not real sure of the process here or if it would really work, but sounds interesting in my brain,lol.
New Holland makes a tequilla with hops too
I've really enjoyed the belgian quads and dubbels aged in barrels. Ex: Holy Sheet and Forgotten Island.
I just figured they could construct a smaller tank for the project or get some barrels made. Maybe age it in stainless on palo santo spirals or chips.
I'd like to see some sours aged in gin barrels. Not to mention a nice piney IPA aged in a heavy juniper gin barrel.
Upright Brewing in Portland seems to specialize in aging sours/Belgians in used gin barrels.
Never had one, but they are on my ISO list
Okay im game to change my opinion. send me a bottle.
i would like to see more home barrel aging and less home brewing.
i just put a 12 pack of lime-a-rita in a tequila barrel with toasted coconut and another in a rum barrel with mashed kiwis. will create my own lime-a-rita grand cru and use the proceeds to open a nano-barrel-aging operation where i buy other people's beer and barrel age it.
Hopquilas great stuff if you like Tequila
They don't have to worry, because they don't actually age beer in those barrels. Vinagash is just Allagash's vinegar they make.
I'm becoming an advocate and proponent of starting something new.....really something de rigour....something shockingly new and different....how about...NO MORE BARREL AGING!? Its been done. It's now overdone.
It was a great idea for a while. Now, it's "too much" already.
It was fun to taste beers with a whiskey/scotch/cognac/brandy/rum etc. tones and flavor profiles. Now, enough. I've reached the point where I simply want my brews to taste appropriate for style. I've also reached a point where if I want a spirit, I'll drink the spirit!
I realize that we've created a huge profit center for brewers. Good for them. And, if they continue to take advantage of it, well, . . .so be it and good for them. However, at least for me, I'm a bit over it and generally stay away from most BA stuff at this point. (Yes, most, . . . .not all. I'm not saying that they are bad or that I don't like them at all. I'm just saying perhaps not every brewery needs to produce a BA "something." Moreover, we're further saps in that we generally actually go out of our way to age BA bottles! Which, in and of itself, is even more crazy! The barrel aging does the aging! It's all the aging any beer is going to need and to age it is to take an aged beer with a certain desired flavor profile and then age it back to its original? Makes no sense since the aging just minimizes what the barrel did in the first instance.
Well, I'll get off that tangent.
Suffice it to say I'm becoming more and more a fan of "the traditional styles" and what they are and what they represent. Barrel aging is fine as a periodic experiment or when there is a special flavor or profile one wants to achieve. Otherwise, enough is enough already.
Just my opinion.
To each his own, is what it all boils down to. I'm on the other side of the spectrum. I've come to realize I don't really give a damn about what's appropriate for a style. If it's something I personally like, I don't care that it may or may not fit into a particular style guideline, it only matters to me that it's good. And I've realized that I really like a good, complex bourbon barrel aged beer. I don't mind that some people are tired of it or are ready for somethign new. I'm not looking for the next big thing or to stay current with the latest trends in craft beer, just beer that I really enjoy.
Well, Lysholm Linie aquavit is already barreled and sailed across across the equator (from Norway to Australila and back), so why don't they throw some beer in the same barrels, and bring them along for the ride... Has anyone done an aquavit barrel beer?
Absolutely! I agree 100% to each his/her own. Well stated.
Yep, and it's very good.
Sure is, makes an interesting margarita too!
I'm a huge fan of beers aged in red wine and port wine barrels but the only barrel aged stuff I ever find is whiskey; so I would like more of this style
id like to see breweries stop throwing sub prime beers in a barrel then charging 20+ bucks for a bomber while calling it limited release but brewing 10000 bottles of it
A smoked porter aged in mesquite barrels.
Not a beer in tobasco, but a hot sauce made by Beachwood that uses "seven varietals of smoked peppers, fermented using our house strain of lactobacillus. The same strain that is used for our Tart Simpson Berliner-Weisse." and is then "barrel aged them for about four months in a freshly drained Heaven Hill bourbon barrel."
I want to see more third use barrels. I think the spirit presence is sometimes overdone in second use barrels, but third use barrels are wonderful in the limited experiences I've had with beers aged in them (ie, King Henry).
I'd also like to see more wine-barrel aging, but I think that trend is starting to kick up. The dark fruits in a nice imperial stout mixed with the leftover complexities of a good cabernet in the barrel rock.
Also, barrel blending. Take a beer like Parabola that's really a great beer as-is. Now, imagine that same level of beer where there is a blender taking the base beer from bourbon, virgin oak, red wine, and scotch barrels and releasing a 60/20/10/10 blend or something.
Some of them would be a muddled mess, but a good blender can make magic.
Beer barrel-aged bourbon barrel-aged beer. Huh? Yeah. New Holland makes a bourbon that is finished in their Dragon's Milk barrels. If for no other reason than to be the first or to do it for the fun of creating a tongue-twister of a prefix for a beer, I challenge New Holland to age something in those barrels... How about Dragon's Milk?