BARREL AGING A history from then to now

1. BARREL AGINGA history from then to now The History and relevance of Barrel Aging beer from the early days to this contemporize craft beer culture

2. SYNOPSIS This class is dedicated to the history and expllration of the barrel and its impact on beer throughout history.

3. A Brief History 300 B.C. – Greeks and Romans purchased wine from the markets, preferring the taste of the barrel-aged wine over the fermented grape juice that was readily available wine products 92 A.D. – ‘Pliney the Elder’ notes the appearance of an exception container specially conceived to hold and mature wine = barrels 1783 – Evan Williams opens a distillery in Louisville, Kentucky 1912 – G.F. Heublein and brother starts selling club cocktails, premixed and advertised as a wood/aged 1992 – Greg Hall of Goose Island produces the “first” bourbon barrel-aged beer utilizing Jim Beam barrels

4. A Brief History c’d 2005 – The French distillery CITADELLE begin barrel-aging gin 2010 – Jeffery Morganthaler, of Clyde Common in the Ace Hotel in Portland, OR. Begins barrel-aging Negronis in used 2 gallon bourbon barrels 2013 – Craft brewer Odell Brewing Company out of Fort Collins, Colorado takes barrel-aging to the next level with its ferment-aged porter, a minty, herbaceous beer clocking at 9.8 ABV 2013 – West Virginia distillery, Smooth Amber, releases GREENBEIR GIN, half aged in bourbon barrels and half aged in used Old Scouts barrels

5. Pliny the ElderAlso Known As: Gaius Plinius Secundus Roman soldier Writer Statesman Philosopher Advisor to Roman Emperor, Vespasian, in the first century, A.D.

6. Pliny the Elder Beer Pliny the Elder is a Double IPA (India Pale Ale)- best to be consumed as soon as possible. Russian River brewery emphasizes that Pliny the Elder is NOT a beer to be aged. Based in Santa Rosa California, Russian River Brewery has a gold mine in Pliny the Elder- its flagship beer. The beer is brewed with a variety of hops: piney, bitter, pungent taste; 8% ABV   Russina River opened in 1997 and Pliny was launched in 2005

7. Greg Hall Brewmaster for Goose Island brewery from 1992 until 2011 upon AB Inbev absorption of the company 1992 – Bourbon County Stout was brewed to celebrate Gooses 1000 batch of beer but the beer was not planned out to be Bourbon County Stout 1995 – Goose entered BCS into GABF but was disqualified due to not existing style guide for BJCP to correctly judge 2004 – Trials of BCS began at Fulton Street Brewery and the development of the barrel program began 2005 – BCS was packaged for the first time 2012 – Opened a cidery called Virtue Cider

8. Goose Island Bourbon County Stout Bourbon County Stout-- a phenomenon Each vintage contains beer ranging from 8-15 months in age. Substantial temperature swings between Chicago’s hot summers and frozen winters. Ages considerably faster. You pick up a lot more higher-alcohol, fusel notes. It helps mature it a little bit faster. Helps nurture wild yeasts and bacteria Picked up a tiny amount of Lactobacillus acetotolerans Bourbon County Brand Stout seems to have evolved a bit over the years Original batch--1992 or 1994

9. Moonzen BreweryHong Kong Special small-batch barley wine Named the Lunar Barley Wine Stored in earthen ware barrels for 12 months First 6 months stored in Stainless Steel tanks for primary fermentation Next 6 months stored in the earthen ware barrels which were previously used for Chinese Yellow Wine Teamed up with Stanford University’s Archeological team of Ancient Alcohol Research – recreated a 5000 year old beer – Porter with Sichuan peppers

10. B.J.C.P.: Style Guidelines, Wood Aged Beer WOOD BEER This category contains specialty beers with a wood-aged character, with or without added alcohol character. Wood-Aged Beer This style is intended for beer aged in wood without added alcohol character from previous use of the barrel. Bourbon barrel or other similar beers should be entered as a Specialty Wood-Aged Beer. Overall Impression: A harmonious blend of the base beer style with characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced and well-aged. Aroma: Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Fresh wood can occasionally impart raw “green” aromatics, although this character should never be too strong. Other optional aromatics include a low to moderate vanilla, caramel, toffee, toast, or cocoa character from any char on the wood. Any alcohol character should be smooth and balanced, not hot. Some background oxidation character is optional, and can take on a pleasant, sherry-like character and not be papery or cardboardlike. Should not have added alcohol character.

11. B.J.C.P.: Style Guidelines, Wood Aged Beer Appearance: Varies with base style. Often darker than the unadulterated base beer style, particularly if toasted/charred barrels are used. Flavor: Varies with base style. Wood usually contributes a woody or oaky flavor, which can occasionally take on a raw “green” flavor if new wood is used. Other flavors that may optionally be present include vanilla (from vanillin in the wood); caramel, butterscotch, toasted bread or almonds (from toasted wood); and coffee, chocolate, cocoa (from charred wood). The wood and/or other cask-derived flavors should be balanced, supportive and noticeable, but should not overpower the base beer style. Some background oxidation character is optional, although this should take on a pleasant, sherry-like character and not be papery or cardboard-like. Mouthfeel: Varies with base style. Wood can add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Tart or acidic characteristics should be low to none, and never distracting

12. B.J.C.P.: Style Guidelines, Wood Aged Beer Comments: The base beer style should be apparent. The wood-based character should be evident, but not so dominant as to unbalance the beer. The intensity of the wood-based flavors is based on the contact time with the wood; the age, condition, and origin and char level of the barrel; and the type of wood. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE WOOD-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e.g., Flanders Red, Lambic, etc.). Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn’t prominently featured.

13. B.J.C.P.: Style Guidelines, Wood Aged Beer History: A traditional production method that is rarely used by major breweries, and usually only with specialty products. More popular with modern American craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods are becoming more popular. Characteristic Ingredients: Varies with base style. Aged in wooden casks or barrels, or using wood-based additives (wood chips, wood staves, oak essence). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.

14. B.J.C.P.: Style Guidelines, Wood Aged Beer Entry Instructions: The entrant must specify the type of wood used and the char level (if charred). The entrant must specify the base style; the base style can be either a classic BJCP style (i.e., a named subcategory) or may be a generic type of beer (e.g., porter, brown ale). If an unusual wood has been used, the entrant must supply a brief description of the sensory aspects the wood adds to beer.

15. Barrels are SEXY!

16. QUESTIONS?LET’S DRINK!!