#6 Chaos in a barrel: Barrel aging part I

Wooden barrel-aged beer has been described by brewers as everything from
chaos in a barrel, to what keeps them up at night. When it’s done right and the
barrel adds flavours to the beer that can be obtained nowhere else, it’s
pretty-near a perfect drink.

However, even the best of brewers say that at least 5% or more gets
poured down the drain due to imperfections, infections, and just bad luck.

In this first of a two-part episode, hosted by Velo Mitrovich of Reby Media, we’ll be talking about the reasons why brewers have rediscovered barrel aging, the flavors that can be obtained, and the problems involved. We’ll also be listing to Chris Pilkington’s amazing talk from November’s Brewers Congress. Chris, formerly with Brew Dog, is the head brewer at Estonia’s Põhjala brewery, which has gained an international following for their barrel-age output, sours, and IPAs.

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