School me on Bourbon Barrel Aging

I think it's as much a matter of the way the base beer blends with the bourbon flavors as anything else. Some beers just aren't meant for bourbon barrels.

 

Couldnt agree more. Certain beers really take on the bourbon flavors well, some are pure bourbon. BBA isn't perfect, it isnt a science. Sometimes it works, sometimes it doesnt.

Cheers!

 

Here's a nice description of the procedure.

http://www.wikihow.com/Oak-Beer-in-a-Used-Bourbon-Barrel

Note that the barrel is used wet and so the strength of the bourbon flavor left by the barrel will in part be related to how wet with bourbon the inside of the barrel is and how thoroughly it is drained before the beer is poured in. Close to a gallon of bourbon can remain behind in the wood when the whisky removed at the distillery.

As for the wood, all bourbon barrels are made with oak.

 

Only way to find out is to take the base beer for BCBS and age it in Black Velvet barrels made from particle board

 

I too would love to hear an in depth style guide for all barrel aging (including wine, tequila and others).

 

Hanzo, was the BB Porter a freshly released batch or previous?

if a fresh batch then it's from a 1st use barrel. the older batches are from 2nd/3rd use barrels.
that will make a significant difference in bourbon in-your-faceness.
there could also be barrel/bottle variance...

 

Doesn't start out on a strong foot, considering it gets the definition of bourbon incorrect. Bourbon can be made anywhere, not just Bourbon County, Kentucky.

 

Was this a recent batch? Ive been keeping an eye out but havent seen anything. Anyway, thats odd that you said it had too much of a bourbon flavor. Ive had this a couple times in the past and each time it had just the right amount of bourbon, far from too much, it balanced nicely with the beer. On the other hand KBS and Parabola have a much stronger bourbon barrel flavor to me. Maybe it is a different batch or something. I know Alewerks has been changing some things around the last few years, new brewer, kind of a new name, and it seems like they have been tweaking their recipes, so who knows. Im looking forward to getting more of this, it would be a shame if it all tastes the way you described. This has always been one of my favorite barrel aged beers specifically because it just has a light barrel flavor compared to other ones.

 

Awesome Lost Abbey Vid on Barrel Aging. Not super specific but in the same vein.

 

ISO: BCBBVPBS

Also, the number of times a barrel has been used to age a beer will impact how predominant or muted of a bourbon character the beer will take on. So yes, quality of the base beer, quality of the wood, quality of the bourbon, and age/use of the barrel, and length of time of beer in the barrel all factor in. Each barrel will yield different results, too, so brewers often blend to taste from different barrels (Steven at Olde Hickory does this, for example).

I'm with you, I like my BBA- characteristics to be more mellow and well-blended with the base beer.

 

The two most bourbon-y (?) beers I've ever had:

1. Just had the Bruery's Fruet - I like bourbon (scotch even moreso), so I loved this beer - but it smells, feels, and tastes of bourbon to the extreme (note that this was apparently 100% aged in bourbon barrels - something of a rarity) - it was drenched in bourbon, and being an old ale (which is like a scotch ale in some ways), it really melted into an awesome drink (for me).

2. Every year I buy the Bourbon County Stout - while the Fruet was an old ale, the BCBS is the stout version of the bourbon-beer - when you pop one of these open, the bourbon smell will permeate the room - but the stout has such deep flavors of anise, espresso, and chocolate malt that the bourbon was not as intense as in the Fruet. Don't know how they impart the bourbon flavors with the BCBS, but if bourbon turns you off, save your money on these two beers.

I'd say that both styles (old/scotch ales and stouts) lend themselves to bourbon barrel-aging. I can't think of other bourbon barrel-aged beers I've had, but I'd think IPAs, DIPAs, BSDAs and BSPAs probably wouldn't take to the bourbon as well. A rye whiskey maybe, or a chardonnay for sure, but the bourbon has such a distinct strong sweetness that it won't suit all styles that well.

 

pictures arent loading for me. the year should be on the front label.
2011 are the older 2nd/3rd use barrel runs
2012 would be in a 1st use barrel

 

I believe that brewers cannot legally use any liquid spirits in the production of beer, so they have to rely on the bourbon that is soaked into the barrel.

 

To reiterate what some others have said. If you use fresh barrels, meaning only drained of bourbon/whiskey/etc, the left over liquor in the wood will be sucked out when you add the beer to the barrel. This gives it stronger bourbon flavors and doesn't need to be aged as long. Or something like that.

 

If you ask someone from Kentucky, they might tell you different. There isn't a legal definition as there is with Scotch, but most trade agreements at the least require it was made in the United States to call it bourbon.

 

I recently had a quad from a Virginia brewery that was bba. It. Was. Fantastic. http://beeradvocate.com/beer/profile/26753/80927