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No Wood Required: Making A Wine IPA

JC Tetreault of Trillium Brewing Company shares the story of Dialed-In IPA

John Holl Mar 17, 2018 - 4 min read

No Wood Required: Making A Wine IPA Primary Image

Take a stroll through a brewery barrel cellar or foeder forest, and among the bourbon and whiskey barrels aging all manner of stouts and porters, you’re also likely to encounter wine barrels—especially if the brewery has a wild-and-sour program.

Wooden vats that once held whites and reds are now imparting new flavors to ales and lagers. This is what most of us think of when the term “wine-aged beer” is tossed around, but for one brewery in Massachusetts, the wine-infused beers actually contain grape must, and the base style is the ubiquitous IPA.

For its third anniversary, Trillium Brewing Company decided to make a wine-infused beer, an attempt to make something special that brought out complementary flavors of both beverages while still staying true to the spirit of the beer. They named it Dialed-In.

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John Holl is the author of Drink Beer, Think Beer: Getting to the Bottom of Every Pint, and has worked for both Craft Beer & Brewing Magazine® and All About Beer Magazine.