Over the last year, I’ve had the opportunity to work with some outstanding homebrewers on some barrel projects. Basically, we get 10 or so people to each brew a batch(es) of a particular beer, then we get together to siphon it into a bourbon barrel. The beer then ages over a month to many months, changing in character and gaining oak and bourbon flavors.
So far I’ve reaped the benefits of a baltic porter and an imperial IPA. The porter was outstanding, creamy and rich. The IPA was good. It came out with a deep citrus bite that opened to a summery floral taste.
I got to same the Oud Bruin last night, it’s been aging for 8 months or so, and has begun souring nicely. Basically, each contributor brewed a strong brown ale of their choice with little regard for consistency. When we transferred to the barrel, wild yeast and bacteria were added with the intention of souring the beer. Last night it was smooth and delicious at about halfway. It has a bizarre white layer of rot floating on top of it. This is by design for this beer. The barrel we used had already turned, souring beers that were not intended for that.
Last night we filled a barrel with an imperial alt, it’ll probably be pulled in a month or two after picking up the oak from a freshly charred barrel.
Currently, I’m looking for about 5 gallons to go into a dubbel barrel very soon. If you are interested, drop me a line via email or in the comments, and I’ll send you a recipe. cheers!