#barrel aged – PorchDrinking.com
Hershey, Pennsylvania, is more than just The Sweetest Place on Earth! Beyond the chocolate bars, the town is also home to the 27th largest craft brewery in the U.S. based on beer sales volume. This brewery, Troegs Independent Brewing, has been around since the late nineties. Throughout the years, they have created a variety of beers including lip-puckering wild ales like Apricot Farmette.
Living in Michigan as a beer lover is pretty much the best. You can’t throw a beer bottle without hitting a brewery, particularly in West Michigan. Because of this, our standards are quite high, and we do not suffer bad beer to live. In the same note, to stand out, breweries must be more than above average at something. Saugatuck Brewing Company is one such brewery, and what they excel at is making layered, complex and all around tasty beers. One of their mainstays is Neapolitan Milk Stout, a beer I particularly like, and have said so on this website. Because of my nice profile, Saugatuck contacted PorchDrinking.com and asked if we’d like to profile the barrel aged version of Neapolitan, their Bourbon Barrel Aged Imperial Neapolitian MIlk Stout, to which I immediately said hell yes.
If you’ve been paying attention to the Gourmet YouTube scene, many classic publications are rejuvenating themselves through spectacular new digital content series. Bon Appétit has been pushing forward with glorious junk food recreations in “Gourmet Makes” and fermentation experimentation in “It’s Alive With Brad.” America’s Test Kitchen has transitioned to online magnificently through highly informative videos on products and cooking techniques. But the series that’s been most interest in terms of flavor analysis is “Price Points” by recipe index Epicurious.
Temperatures are dropping, costumes have been Instagrammed, worn, mangled and stashed away in the closet — out of sight, out of mind — once again. Having moved out of the U.S. seven months ago, it came as quite a shock to me this past week to learn that MOST COUNTRIES DON’T CELEBRATE HALLOWEEN. So forgive me if I want to hold on to it for just a little longer.
But the changing colors and declining thermometers also indicate another seasonal change is upon us: Stout Season. We have a glorious few months where high ABVs and barrel-aging take the spotlight as they encourage long talks by the fireplace and cap off fall festivities. In this humble writer’s opinion, Bottle Logic Brewing provides some of the finest dark brews around, and what beer is more appropriate to fully transition us into the season than the very appropriately named Darkstar November.
Ahh, fall. A time of cooling temperatures, cozy knit sweaters and pumpkin spice as far as the nose can smell. It can be easy to hit gourd overload before the leaves even begin to change, and craft beer is no exception: I counted 14 pumpkin-themed six-packs at the liquor store this week, and that’s not even including bombers.
So, in an effort to help you wade through the most trendy of all beer trends this autumn, let me cut to the chase: just drink Avery Brewing’s Rumpkin.
When the temperature is well over 100 degrees, there are two places most people want to be: the pool or in air conditioning. The Arizona Craft Brewer’s Guild wasn’t able to host a beer festival pool party, so they did the next best thing and will be hosting Arizona’s premier craft beer festival, Real Wild & Woody, on July 28, 2018 in the air conditioning at the Phoenix Convention Center. In addition to a varied selection of brews, they’re bringing the great outdoors inside with an outdoorsy, camping theme throughout and a bunch of interactive games for attendees to play.
Spring came very late this year, which delayed my normal drinking schedule a bit. By Easter, I’ve typically transitioned to pilsners, session IPAs and goses, but this year’s cooler temperatures had me settling back into my winter routine. It may have been fate when Sixpoint Brewery‘s Righteous Barrel-Aged Rye found its way into my fridge, and it was a welcome sight during this unseasonably cool, rainy spring.
I like to consider myself an equal opportunity imbiber. My preference is beer, sure, but there’s no denying the fun that comes along with whiskey or a bottle of wine. The sweet spot, then, is barrel-aged beers: after all, what better way to improve upon a brew than to stuff another form of alcohol into it? Barrel-aged beers are like Turduckens, except your resulting sleepiness is due to a high ABV instead of tryptophan.
Raleigh’s own Big Boss Brewing is at it again with a limited release of Saints on Raspberries. A tart, fruity twist on their Flanders red-inspired Saints & Sinners, Saints on Raspberries is another feather in the cap that is their foedre-aged “Strange Cargo” series. The twist? Six extra months in wine barrels soaking up raspberry essence. Now, without further ado, the beer.
Things of late have been eventful for me, dear readers. A new home, a newborn nephew, and now my first foray into SweetWater Brewing Co.’s The Woodlands Project. The Woodlands opened its doors around this time last year (October 2016) and ever since has served as HQ for SweetWater’s barrel-aging program where they produce small-batch “funky, sour, or otherwise awesome beers.”
It’s finally here! With the Black Friday crowds still swarming retail stores post-holiday, head out for Goose Island‘s 2016 Bourbon County Brand Stout lineup, which is now available for purchase! (as limited release)
It is Christmas ale season: a festive time of year many people anticipate with a frothy fervor! However, it may be that you would rather hide away from the hubbub of ginger and cinnamon and all things Christmas. I enjoy a little bit of holiday cheer in my beer from time to time, and the weather has finally become chilly enough around these parts to warrant a few Christmas ales in my tummy. This year, Great Lakes Brewing Company is not simply rolling out their most popular beverage for all the good little boys and girls. They are also bottling their barrel-aged Christmas ale right after Thanksgiving for everyone to sip around the mistletoe. I received a nice 22-ounce bottle to try in advance of the bottle release later this week, and I am here to give you the details about the beer and what will take place very soon.
Now that my liver has had a few days to rest I’m able to look back on the 2016 Festival of Wood and Barrel-Aged Beers. Once again the beer selection at FoBAB was incredible. In fact 2016 seemed to highlight more “whales” than last year. There were definitely some beers worth highlighting that didn’t take home medals this year.
A few weeks ago, Glenfiddich came to New York to debut their Experimental Series with The Glenfiddich India Pale Ale Cask Finish, the world’s very first single malt scotch whisky, finished in IPA craft beer casks. This experimentation was cultivated by a native collaboration within the borders of Scotland: A distillery and a brewery, using the land’s pure water and clean air to craft the creation that is uniquely stimulating our senses here in the U.S.
Every November since 2003, the craft beer world descends on Chicago for the Festival of Barrel Aged Beers – more commonly known as FoBAB. It’s the largest festival celebrating barrel-aged and wood-aged beers featuring more than 150 brewers and more than 400 beers for fans to try.
ABV: 7.5% | IBU: 33
The beers at Adroit Theory Brewing Company are, as they say, “not for the faint of heart.” In keeping with their slogan of “Consume Life. Drink Art”, one might consider their beers quite the artistic achievement.
Art is about looking for the extraordinary in the ordinary and finding the unfamiliar in the familiar. It stirs up emotions. It might make you uncomfortable, or maybe you forge a deep and lasting connection with a certain piece that speaks to you. I’d say Adroit Theory is doing just that with their beers, adding what might be to some the “unfamiliar” (like fresh basil, various peppers or hibiscus) into what’s familiar to all of us (IPAs, porters and saisons). There’s a lot of creativity and imaginative thinking going on at Adroit Theory, and they’re forcing the craft beer drinker to move outside their comfort zone with unique and bold beer flavors.
Berthoud-based City Star Brewing released the brewery’s second installment in its barrel-aged bottle series, Scoundrel, on Saturday.
The brewery, self-described by owners John and Whitney Way as “taproom-centric,” only distributes its beer for tap to restaurants and bars. The two, though, have made an exception with Scoundrel and the beer’s predecessor, Outlaw – a whiskey barrel-aged stout.
Sour beers have quickly become an obsession for beer drinkers around the world. This is nothing new. American breweries have taken to mimicking styles that range from old ales to long-practiced lambics and more. As of late, the US has been bestowed with many breweries whose sole purpose is to bring the world (or those who can access it) that puckering elixir known commonly as sour beer.
Enter, The Rare Barrel and their exclusively barrel-aged sour brewery. Other than having one of the best names in the industry (I mean, come on, “rare” is right in the title), The Rare Barrel also produces some top-quality sour beers. Ranging from barrel-aged Goses to Berliner Weisses, to everything in between, The Rare Barrel rolls the dice with each batch of this lively drink, especially one of their latest brews: Forces Unseen.
Fountain Square Brewing Company has delivered a great beer with Stay Classy Scotch Ale, which is a Ron Burgundy, from Anchorman, inspired scotch ale. Before I even started drinking the beer, all I could think of was “I love scotch, …
If in Doubt, Barrel Age It | A Look into the Vast Barrel Aging Program of Alltech’s Lexington Brewing Co.July 2, 2014 | Erin Petrey
As a Kentucky native, bourbon is in my blood. Needless to say, we have been barrel aging things for quite awhile. Though bourbon is not a uniquely Kentucky product (though it is a uniquely American product – one thing you can actually thank the federal government for!), many agree that the Bluegrass state does it best. Maybe it’s the limestone bedrock that adds that special blend of minerals to the water that is used to distill the spirit; or perhaps it is the Kentucky climate – with its frigid, ice-storm bringing winters and ever-so-muggy, sticky hot summers – that allows those oak barrels to expand and contract just the right amount to impart those woody, caramel, and toffee nuances from the barrel char into otherwise clear corn liquor; or maybe it is something about the Kentucky spirit that lends a warmness and hint of Southern hospitality to the things we are passionate about. Whatever it is, Kentucky bourbon is something special and the rest of America – especially the craft beer industry – has recognized that, as well.