Getting beer out of the barrels and processing it into brite tanks involves constant monitoring and multiple lab tests at Firestone Walker—and maybe just a bit of tasting and celebration, as Eric Ponce explains.
In moderation, oxidative flavors can add welcome depth to barrel-aged barleywines and other strong ales. One way to get there, explains Firestone Walker’s Eric Ponce, is via careful blending of younger and older beers.
It begins with a recipe designed for barrel-aging, and sourcing the best and freshest barrels possible. It continues with an understanding of how storage temperature affects flavor extraction. Firestone Walker’s Eric Ponce explains.
From idea to grain to glass, Firestone Walker’s Eric Ponce underscores the creative potential of barrel-aging and blending by walking us through the development of Mezca-Limón, a strong ale inspired by mezcalita cocktails.
All Access Exclusive
In this video course, Firestone Walker’s Eric Ponce shares advice and lays out the careful process behind the brewery’s barrel-aged and blended blockbusters such as Parabola and Anniversary Ale.