Bourbon/whiskey barrel-aged DIPAs?

BA 10-10-10 was spectacular

 

Well you see, there aren't enough bold, in-your-face flavors from overloading a beer with hops. You need to add a strong bourbon flavor to the beer as well.

Just like a burger doesn't simply need cheese added to it. You then need to toss in bacon, two other types of cheeses, and then tons of ghost chili peppers to spice it up. You don't want to realize there was actually ground beef in there at some point.

 

http://www.beeradvocate.com/beer/profile/8/101182/

Widmer's downward spiral is a double ipa but also technically a lager aged on new oak spirals. I enjoyed it thoroughly nice hop profile in balance with fresh wood. If I saw a bottle at a reasonable price (fresh I paid 3.79 a bomber) I would buy it even if it's got some age on it.

 

I've had a couple of them, but BA 10-10-10 aged in PVW barrels from Swamphead that was fantastic.

I've recently had the Oddsides Citra Pale aged in bourbon barrels and it was good too. Not really a DIPA, but a smaller beer can stand up to it.

It's an obvious clash of flavors at first, but it's pretty good. Most of them will hop in the barrels, or a quick dry hop after it's removed from the barrels before packaging. Barleywine they are not.

 

Local option American muscle was awesome. Hoping they'll brew some more

 

Pretty sure Heavy Seas Big DIPA was aged in some sort of barrel.

 

Had Local Option Morning Wood the other day and it was just phenomenal!

 

I dont know how that would be possible after aging for 6 months but that makes me want to try it...

 

Not a fan of barrel aged DIPA. What I am a fan of? Side by side DIPA with two fingers of decent bourbon.

Drinking a Hoptimum with Wild Turkey 101 right now and it is a wonderful complement.

Yes, I'm aware WT isn't Pappy Van Winkle, but it's my old standby.

Gobble gobble.

 

Shmaltz Brewing R.I.P.A. on RYE (Rye Based DIPA aged in Rye Whiskey barrels)

/endthread

 

North of Montrose? Civilization exists north of Montrose?!

On topic, I think you'd have to do a heavy dry-hop post aging to really make it taste like an IPA. Otherwise, it's barleywine territory.

 

Does anybody have a recipe for a dipa that could aged in a 53 gallon whiskey barrel? I just planted Chinook and sorachi ace in my garden and would like to make a experimental batch for late simmer/early fall that will incorporate those 2 in fresh form SA will likely be a finshing hop with little or no boil. Would anyone be so kind to share a recipe for their fav dipa clone. I like 90 mins, dreadnaught, double trouble for a few common names. I'm likely to add mosaic or amarillo if I can get my hands on them. Any feedback would be appreciated. I've never done batches beyond 6.5 gallons.

 

This is what I was thinking. The whole point of a DIPA is the fresh strong hop taste and smell. An aged one seems like an oxymoron. I've never tried it though. Maybe I don't know what I'm missing.

 

Sierra Nevada's barrel aged bigfoot is probably like that. They call it a barleywine, but to me it has the strong hop flavor of a DIPA. I haven't had the barrel aged version though.

 

I'm straying from the DIPA, but sticking with a big, strong pale when I say, Curieux...

...and I loved Doom...

 

Couldn't agree more on the Burton Baton. That and Palo Santo Marron are two seriously underrated beers in my opinion.