THE TIME: Your best friend … or your worst enemy
Have you ever heard that ‘everything comes in time’? Well, in the world of brewery, that’s true, but there is a limit. Andy Parker, a Avery Brewing Co. beer teacher in Boulder, Colorado, emphasizes that the tasty secrets of a barrel do not take all the time in the world. His experience tells us that in high-graduation beers, such as the Stouts of 15-16% ABV, the barrel flavors develop in just two months and maximum four months.
A year of waiting? Better not.
Upon reaching the year, these barrels can begin to be more porous, resulting in unwanted oxidation. The trick is to extract beer when it shines with all its aromatic splendor. The wonderful thing is that after bottling it, the consumer can continue the old trip in his own pantry!
The barrel: Not just a wooden box!
A barrel is much more than container; You could say that he is a creative partner in the elaboration of beers. Parker recommends thinking about the barrel as if it were a crucial ingredient, next to the malt and yeast. So, instead of forcing a style of beer on a barrel, why not let the barrel dictate some specifications?
Inspiration of wood
When Avery Brewing obtained some barrels from Madeira, the idea of creating a sour rich beer in caramelized malt arose immediately. And who would say that the mixture would end. Looking like Madeira?!
Accept the reality of failures
Sometimes life is like a barrel of beer: bubbly and, occasionally, with a forgettable flavor. If you ever find a beer that does not result as you planned, don’t worry; This is part of the process. Discarding a lot does not mean that you have failed, it’s about learning to improve on the next occasion.
The oak chips: your new best friend
If you have ever felt that a barrel falls short in the taste, this is where oak chips enter into action. Its wide surface allows faster extraction of flavors. In addition, they come in a variety of roasted. So goodbye to flat flavors!
Listen to your taste papillae
Finally, the golden beer rule: knows what you stretch! Parker emphasizes that if a beer is about to become magical, that is time to act. Don’t be shy; If it is delicious, put it in. More time in the barrel may not necessarily be good.
So the next time you embark on the adventure of aging beer, remember these tips from an epic beer teacher. Sometimes, the beauty of beer is not only in its creation, but on the trip and the lessons learned along the way.
