#woodaged Archives – PorchDrinking.com
Cellarest Beer Project in Asheville, North Carolina, is the brainchild of Harrison Fahrer and Mark Goodwin. The brewery derives its name and logo from the practice of resting or fermenting all its beers in wood.
The Doppelbock is a criminally underrated beer style. While many German styles are known for their simplicity, Doppelbocks take the love of grain into overdrive by emphasizing on layers of malty sweetness. Thanks to their alcohol content and variable grain bill, Doppelbocks are allowed to have a bit more expression from the brewery. That’s why Spaten Doppelbock leans more caramel-y whereas Tröegs Troegenator is more savory and fruit-forward. Where Brothers Craft Brewing re-invents the Doppelbock comes from a particular infusion of a very special wood.
Kentucky’s Goodwood Brewing has a habit of brewing beers that are touched with wood at some point during the process. Sting Like a Beer spends quite a bit of time lingering in a brandy barrel before we get a chance to taste it. And boy is it worth the wait.
A month after the Super Bowl, Budweiser’s infamous, widely-derided “Brewed the Hard Way” advertisement is still polluting our commercial breaks, eliciting groans and chuckles from anybody who likes to fuss over their beer. During this pathetic, moronic, and unoriginal 60-second viewing experience, one of the most eye roll-worthy moments is their mention of beechwood aging. In a triumphant, chest-thumping, knuckle-dragging celebration of all things mediocre, I suppose it’s appropriate, because the process is all about speedy lagering and filtering, not taste. After being processed in sodium bicarbonate, the beechwood chips they use contribute no flavor whatsoever. In contrast, I’d like to showcase six wood-aged craft brews using woods that actually contribute something to the beer.