A trip through the history of beer in barrels
If you thought the fashion of aging beers in barrels was a thing of these hipster times, think about it again! Tradition has roots that sink its legs in ancient times, like a good oak tree! It all started with the Gauls, who used wooden barrels for their beers long before a trendy became.
From César to Cerveceros: the first references
Let’s get serious (but not too much), the first mentions of beer and wood come from the writings of Julio César, who documented his experiences in the Gaul War around 51 AC. Already for the nineteenth century in Europe, the barrels were more common than the river pipes themselves, being the method chosen by breweries of all kinds, from the largest to the intrepid homemade …
Barricas: a reimagined classic
To understand how we reach the current wonders that leave the wineries, let’s make a small time trip, specifically 30 years ago. Imagine Seth Gross, a former Goose Island ex-cervecer, realizing that an empty bourbon barrel full of water gave a special touch, as if it were a liquid version of the ‘Summer Tetería’. Thus was born the idea of old beers in Barrica. A spark of genius, if they ask me!
The Bourbon County Stout Revolution
In 1992, in a accommodated restaurant in Indiana, Goose Island beer teacher Greg Hall was inspired while an expert from the Bourbon spoke about the ‘magical experience’ of aging fluids in carbonized barrels. With the arrival of his number a thousand lot, he decided that it was time to risk, creating the renowned ‘Bourbon County Brand Stout’ … but without a map to guide them. A great leap in the dark!
Challenges and triumphs at the beer festival
By presenting its creation at the GABF (Great American Beer Festival) of 1995, beer was disqualified by ‘not fulfilling any style’. Paradoxically, he caught his attention and quickly exhausted, becoming the member of the event, even achieving praise of beer legends. Despite the hard initial criticism, Hall’s passion led him to move on.
The domino effect: beers that followed the road
As of 1995, other breweries began experimenting with beers in barrels, driven by the echo of the Bourbon County. From Founders with his ‘Kentucky Bourbon Stout’ to the iconic annual releases of ‘Dark Lord’ of 3 Floyds, the movement has not stopped. Matt Brynildson, who once worked with Goose Island, took his learning to Firestone Walker, further expanding the trend.
Lessons learned on the way
What many do not know is that the path to perfection is not always soft. In 2015, Goose Island faced a mishap when a small amount of lactobacilos ruined a complete lot, which resulted in the need to pasteurize beer. But like any good brewer, they took the opportunity to learn and improve.
Paradise of beers in barrel today
Today, the beer panorama is full of exciting options. From Cigar City to Anchorage, each brewer offers its own interpretations of old beers in barrels. This diversity is testimony of a tradition that, thanks to pioneers like Goose Island, is still constantly alive and evolves.
So, the next time you raise a glass of old beer in barrel, remember that you are not just enjoying a drink; You are savoring a rich story in tradition, innovation and a touch of madness. Health for that!
