Cigar Weekly

mike s · 04-02-2019, 06:25 AM

Six months ago me and five other guys brewed a Flanders red all using the same yeasts and ingredients. Then we put it all in a 30 gal wooden whisky barrel that a local brewery gave us after they didn’t like the results of their aging project. Needless to say it was a risk as we didn’t know WHY they drain poured the beer as we didn’t get to taste it so we were flying blind. What we did know is that the previous beer in there was a part of thei sour aging program. We just met up this past weekend to fill our kegs and sample the beer for the first time. It’s amazing! Just a bit tart not like JesterKing sours whit a hint of whiskey and oak on the finish. Clear copper red color. I will post a picture once it is done carbonating.

The group ended up filling the barrel back up as soon as we drained it with a Saison. And the second barrel we have will age another six months for a grand total of a year in there...it’s filled with a Blonde Ale. I can only hope that the results from barrel #2 are just as good or even better!!

SmoKerch · 04-02-2019, 11:45 AM

Wow, that sounds awesome!

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mike s · 05-24-2019, 04:24 PM

Pliney the elder clone I brewed awhile back. Striking clear for over one pound of hops.

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SmoKerch · 05-24-2019, 05:37 PM

Quote:

Originally Posted by mike s

Pliney the elder clone I brewed awhile back. Striking clear for over one pound of hops.

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Wow, that looks delicious.

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mike s · 07-16-2020, 06:37 AM

So the barrel aging sour project is working well! We have two barrels that are emptied and refilled the same day every year but spread roughly six months apart. Due to covid this beer aged in the Soured whiskey barrel an additional 3 months. It’s essentially a sour saison. Tart but not overbearing and really refreshing with hints of oak and a little whiskey on the backside. A Braggot Honey Mead went in. Angels share is about five gallons so you have to make sure to fill it all the way to the bunghole...

Coming out of barrel two soon is a Kevik Stout

Saison coming out

Braggot going in

04-02-2019, 11:45 AM	#442
SmoKerch Herf God Join Date: Dec 2002 Location: Indiana Posts: 23,607	Wow, that sounds awesome! Sent from my XT1080 using Tapatalk __________________ Kercheval Bros. LLP Professional Procrastination Consultants 1 - (900) - GO# - SAND The Great State of Confusion Just because I may be paranoid, it doesn't mean there aren't people out there trying to get me. Visit us on The Facebook: Kercheval Bros. Procrastination Consultants ! Galatians 5:24 - NLT

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04-02-2019, 06:25 AM	#441
mike s Contributing Editor Club Member Join Date: Aug 2001 Location: Tx / Cozumel Posts: 3,917	Six months ago me and five other guys brewed a Flanders red all using the same yeasts and ingredients. Then we put it all in a 30 gal wooden whisky barrel that a local brewery gave us after they didn’t like the results of their aging project. Needless to say it was a risk as we didn’t know WHY they drain poured the beer as we didn’t get to taste it so we were flying blind. What we did know is that the previous beer in there was a part of thei sour aging program. We just met up this past weekend to fill our kegs and sample the beer for the first time. It’s amazing! Just a bit tart not like JesterKing sours whit a hint of whiskey and oak on the finish. Clear copper red color. I will post a picture once it is done carbonating. The group ended up filling the barrel back up as soon as we drained it with a Saison. And the second barrel we have will age another six months for a grand total of a year in there...it’s filled with a Blonde Ale. I can only hope that the results from barrel #2 are just as good or even better!!

05-24-2019, 04:24 PM	#443
mike s Contributing Editor Club Member Join Date: Aug 2001 Location: Tx / Cozumel Posts: 3,917	Pliney the elder clone I brewed awhile back. Striking clear for over one pound of hops. [/url]

07-16-2020, 06:37 AM	#445
mike s Contributing Editor Club Member Join Date: Aug 2001 Location: Tx / Cozumel Posts: 3,917	So the barrel aging sour project is working well! We have two barrels that are emptied and refilled the same day every year but spread roughly six months apart. Due to covid this beer aged in the Soured whiskey barrel an additional 3 months. It’s essentially a sour saison. Tart but not overbearing and really refreshing with hints of oak and a little whiskey on the backside. A Braggot Honey Mead went in. Angels share is about five gallons so you have to make sure to fill it all the way to the bunghole... Coming out of barrel two soon is a Kevik Stout Saison coming out Braggot going in