Tapping a barrel for a taste at Nebraska Brewing CompanyBarrel ageing of lambic beer at Cantillon Brewery in Anderlecht, BelgiumRodenbach, brewers of Flanders red ale in Roeselare, West Flanders
A barrel-aged beer is a beer that has been aged for a period of time in a wooden barrel. Typically, these barrels once housed bourbon, whisky, wine, or, to a lesser extent, brandy, sherry, or port.[1][2] There is a particular tradition of barrel ageing beer in Belgium, notably of lambic beers.[3] The first bourbon barrel-aged beers were produced in the United States in the early 1990s.[4]
Beers can be aged in barrels to achieve a variety of effects, such as imparting flavours from the wood (from tannins and lactones) or from the previous contents of the barrels, or causing a Brettanomyces fermentation. Oak remains the wood of choice, but other woods are in use as well. Chestnut, ash, poplar, cedar, acacia, cypress, redwood, pine, and even eucalyptus have been used for barrel-ageing with varying success.[2]
The flavours imparted by oak barrels differ widely depending on the oak species, the growing area, and how the wood has been treated. New oak barrels can be used for ageing beer, but they are not common due to high costs. Some flavours that new oak will contribute are wood, vanilla, dill, spice, and toastiness.[1]
Lambics have been brewed in Belgium's Zenne Valley and Pajottenland since the 13th century.[3] There were at least 300 lambic makers in the region in 1900, both in Brussels and in the countryside.[5]Timmermans is one of the oldest existing breweries, dating back to 1702, and the production of the blended lambic derivative gueuze is believed to have started in the same year.[6]
Eugene Rodenbach started brewing Flanders red ale in the 19th century, after learning how to "ripen" beer in oak barrels in England.[7] Rodenbach Classic contains a blend of young beer with beer matured on oak for two years, whereas Rodenbach Vintage consists entirely of beer that has matured for two years in one selected foeder.[8] Another Belgian sour beer style, Oud bruin is not typically barrel-aged,[9] although there are some examples from both Belgium[10] and North America.[11]
In the German town of Bamberg, smoked beer or Rauchbier has been tapped directly from oakwood casks at the Schlenkerla tavern since the 15th century.[12]
Greene King's Strong Suffolk Ale is an example of an 18th century "country beer". It is blended from Old 5X, which is aged for two years in oak tuns.[7][13] Large oak vats were once the norm for fermentation and storage of beer in England, a fact made notorious when one of these burst in London in 1814, killing eight people.[1]
In the United States, the historic Ballantine Brewery aged their beer in wooden vats for up to a year. They were originally made of oak, and later of cypress wood.[1] 20th century beer writer Michael Jackson characterised Ballantine IPA as "wonderfully distinctive, an outstanding American ale unique in its fidelity to the East Coast tradition of Colonial ales."[14]
In 2016, Craft Beer and Brewing wrote that "barrel-aged beers are so trendy that nearly every taphouse and beer store has a section of them.[19]Food and Wine wrote in 2018: "A process that was once niche has become not just mainstream, but ubiquitous."[20]
Kriek lambics - Mort Subite, De Cam, Hanssens, Boon, Oud Beersel and Girardin
Lambics are fermented and aged in wooden barrels similar to those used to ferment wine. The microflora from the wood contribute to a spontaneous fermentation and brewing activity was concentrated on the colder months of the year to avoid spoilage. The barrels used by traditional Belgian lambic breweries can be up to 150 years old, and the lambic ageing process typically lasts from one to three years.[3][21] Willem Van Herreweghen of Timmermans said: "We have oak and chestnut barrels. Chestnut is neutral and imparts no taste to the lambic. Oak gives a vanilla-like flavour usually described as 'oaky' and, of course, this is the most common type of wood used by lambic makers."[6]
New barrels are rarely used by lambic brewers - instead used barrels are procured from the wine regions of Spain, Portugal, Greece, and especially France. The wooden barrels come in three different sizes: Brussels tuns (approx. 250 litres), pipes (approx. 600 litres) and foeders (foudres in French) with a capacity of up to 10,000 litres and even larger. Most pipes are used port wine barrels that came into wide use in lambic production after World War I when port became a popular drink in Belgium. Every brewery has also bought barrels from colleagues who have stopped production, as evidenced by their markings.[3][5]
Some American craft breweries have started producing their own versions of the traditional Belgian barrel-aged gueuze.[22] In 2016 Jester King Brewery released a blended, spontaneously fermented beer which it labelled as "Méthode Gueuze." However, the High Council for Artisanal Lambic Beers (HORAL) objected to the name, and the two parties arranged a meeting in Belgium. It was agreed that in future the American brewers would use the designation "Méthode Traditionelle".[23][17][24]
Many beers are aged in barrels which were previously used for maturing spirits. Imperial stouts are often aged in bourbon barrels, which impart flavours of American oak (coconut, dill, sweet spices), accentuated by charring of the barrel interior.[25][26] Bourbon barrels are by far the most common oak barrels used by brewers in the United States. Each distillery uses its own blend of oak and its own level of charring, leading to distinct differences in the sorts of flavours that brewers can derive from the used barrels.[1][2]
By US law, "straight bourbon" must be aged in new American white oak barrels. This means that a barrel can only be used once to age true bourbon whiskey, a fact that turns a used barrel into a surplus item for a bourbon distillery.[2]
Goose Island's Bourbon County Stout was one of the first bourbon barrel-aged beers. It was first produced by Greg Hall in Chicago in 1992, when Jim Beam gave the brewer a couple of used barrels. Goose Island's Brett Porter said: "We let the warehouse run to Chicago temperatures—cold winters, followed by hot humid summers—that causes the staves in our bourbon barrels to bring in and then force out liquid, and that's where the flavour comes from."[4][25] Chicago also hosts an annual Festival of Wood- and Barrel-Aged Beer (FoBAB), the world's largest beer festival and competition of its kind.[27]
Other breweries began following Goose Island's lead, typically ageing rich Imperial stouts. Some early successes were Founders KBS (Kentucky Breakfast Stout), The Bruery's Black Tuesday and The Lost Abbey's Angel's Share (barley wine).[25] America's enthusiasm for Bourbon barrel-ageing inspired Harviestoun in Scotland to join forces with the Highland Park Scotch whisky distillery. The result was the Ola Dubh range of barrel-aged black ales, aged in whisky casks of varying ages up to 40 years.[28] Chris Pilkington of Põhjala said "We’ve learned the best barrels give noticeably better results."[29]
Since bourbon barrels are only used once, they are often sold on to producers of other spirits who eventually sell them on again to breweries for barrel-ageing beer.[30] The Bruery, which specializes in experimental barrel-aged and sour beers, has used bourbon, rye, brandy, rum, tequila, Scotch whisky and many other spirit barrels to age beer for anywhere from six to eighteen months.[31]
Wine barrel ageing of lambic beer at Hanssens Artisanaal in Dworp, Belgium. The barrels are from Lafitte in Bordeaux
Unlike bourbon barrels, whose alcohol content kills off bacteria like Lactobacillus and Pediococcus and the wild yeast Brettanomyces, emptied wine barrels are often a breeding ground for them. While these microflora are considered a problem for most brewers and winemakers, they are essential in the creation of the many sour beer styles inspired by Belgium's sour ale tradition. Consequently most wine barrel-aged beers end up becoming saisons, wild ales and other acidic beer styles.[1][32]
The first American breweries to commit to wine barrel-aging were in California, led by Sonoma County's Russian River Brewing Company. In 1997, brewmaster Vinnie Cilurzo began making a series of heavily wine-influenced beers, like Temptation (chardonnay barrels), Supplication (pinot noir) and Consecration (cabernet sauvignon).[32]
In another wine region in Virginia, Brian Nelson, the head brewer at Hardywood Park Craft Brewery said: "Our goal with our wine barrel-aged beer is to promote the actual wine character to add to the already complex flavours and aromas in the beer. We look for fresh wine barrels that complement the style of beer that we want to age."[32]
Allagash's Brewing's Coolship range of beers are sponaneously fermented and aged in French oak wine barrels, for one to three years. "Coolship Cerise" is pale red in colour, after being aged on cherries for six months.[33]
Wine barrels are usually made from French, American or sometimes Hungarian oak. French oak is denser, more mildly flavoured, and far more expensive than American oak, as its flavour contributions are thought to be more balanced.[2][34]
Innis & Gunn's oak-aged beers are an export success for the Scottish brewery
Wood-ageing is a more manageable option than barrel-ageing for home brewers. They sometimes add cubes, chips or spirals of wood directly into their beers to add bitterness and character.[36][37] These products are also useful to commercial brewers desiring new wood flavours, and their beers are often labelled as "oak-aged."[1] An example is Great Divide's Oak Aged Yeti Imperial Stout, which is aged on a blend of French and toasted oak chips.[38]Anheuser-Busch's flagship brand Budweiser is aged on American beechwood spirals which promote fermentation and speed up the ageing process.[39]
In 2017 Innis & Gunn decided that barrel ageing did not need to take place in a barrel and could be done in as little as five days. They attempted to redefine the term to include a forced, wood flavouring process that only they use and that the rest of the industry does not recognise as barrel-ageing. A backlash from other brewers using the term in its traditionally understood sense ensued and the outcome is, to date, unresolved.[40][41]
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.[42]
Lambic is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic, and framboise. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste.
Old ale is a form of strong ale. The term is commonly applied to dark, malty beers in England, generally above 5% ABV, and also to dark ales of any strength in Australia. It is sometimes associated with stock ale or, archaically, keeping ale, in which the beer is held at the brewery. In modern times, the line has blurred between Old Ale and Barley wine.
Big Rock Brewery is a Canadian public company and the largest brewery that is based in Calgary, Alberta, Canada. Additional brewing operations are located in Vancouver, British Columbia; Etobicoke, Ontario; and Liberty Village in Toronto, Ontario. Big Rock distributes a variety of beers and ciders throughout Canada.
Brettanomyces is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name Dekkera is used interchangeably with Brettanomyces, as it describes the teleomorph or spore forming form of the yeast, but is considered deprecated under the one fungus, one name change. The cellular morphology of the yeast can vary from ovoid to long "sausage" shaped cells. The yeast is acidogenic, and when grown on glucose rich media under aerobic conditions, produces large amounts of acetic acid. Brettanomyces is important to both the brewing and wine industries due to the sensory compounds it produces.
Beer in Belgium includes pale ales, lambics, Flemish red ales, sour brown ales, strong ales and stouts. In 2018, there were 304 active breweries in Belgium, including international companies, such as AB InBev, and traditional breweries including Trappist monasteries. On average, Belgians drink 68 litres of beer each year, down from around 200 each year in 1900. Most beers are bought or served in bottles, rather than cans, and almost every beer has its own branded, sometimes uniquely shaped, glass. In 2016, UNESCO inscribed Belgian beer culture on their list of the intangible cultural heritage of humanity.
Allagash Brewing Company is a brewery in Portland, Maine. The brewery specializes in Belgian style beers.
Gueuze is a type of lambic, a Belgian beer. It is made by blending young (1-year-old) and old lambics, which is bottled for a second fermentation. Because the young lambics are not fully fermented, the blended beer contains fermentable sugars, which allow a second fermentation to occur.
Beer styles differentiate and categorise beers by colour, flavour, strength, ingredients, production method, recipe, history, or origin.
Brettanomyces bruxellensis is a yeast associated with the Senne valley near Brussels, Belgium. Despite its Latin species name, B. bruxellensis is found all over the globe. In the wild, it is often found on the skins of fruit.
Anderson Valley Brewing Company is a brewery founded in 1987 in Boonville, California. Its name is derived from its Anderson Valley location in Mendocino County.
De Struise Brouwers is a microbrewery located in Oostvleteren, Belgium.
Flanders red ale or Flemish red-brown, is a style of sour ale brewed in West Flanders, Belgium.
Beer is produced through steeping a sugar source in water and then fermenting with yeast. Brewing has taken place since around the 6th millennium BC, and archeological evidence suggests that this technique was used in ancient Egypt. Descriptions of various beer recipes can be found in Sumerian writings, some of the oldest known writing of any sort. Brewing is done in a brewery by a brewer, and the brewing industry is part of most western economies. In 19th century Britain, technological discoveries and improvements such as Burtonisation and the Burton Union system significantly changed beer brewing.
Sour beer is beer which has an intentionally acidic, tart, or sour taste. Sour beer styles include Belgian lambics and Flanders red ale and German Gose and Berliner Weisse.
Avery Brewing Company is a regional brewery located in Boulder, Colorado, founded in 1993. The brewery produces year round beers as well as seasonal beers, some of which have received praise from brewing competitions and festivals such as White Rascal Belgian-Style White Ale at the 2015 Great American Beer Festival. In 2017, Spain-based Mahou-San Miguel Group acquired a 30% stake in Avery. In 2019, Avery sold another 40% stake to Mahou-San Miguel Group and Founders Brewing Company.
The Bruery is an American brewing company based in Placentia, California, founded by Patrick Rue and named as a portmanteau of his family name and the word "brewery". It opened in 2008 and has produced an average of 2,500 barrels of beer annually in their 15-barrel brewhouse.
Cigar City Brewing, LLC is a craft brewery in Tampa, Florida, at 3924 West Spruce Street. Founded in 2007 by Joey Redner, it has been producing beer in Tampa since January 30, 2009. It currently produces approximately 170,000 barrels of beer annually. Since 2009, it has brewed over 6,000 individual brands of beer.
Australian International Beer Awards (AIBA) is an annual brewing competition that commenced in 1992.
Porter is a style of beer that was developed in London, England in the early 18th century. It was well-hopped and dark in appearance owing to the use of brown malt. The name is believed to have originated from its popularity with porters.
The Great Australasian Beer SpecTAPular, or GABS as it is commonly known, is a beer and food festival that celebrates the diversity and creativity of craft beer. It is run by The Local Taphouse beer bars each year in Melbourne and Sydney and in 2015, almost 23,000 people attended the events.
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