Podcast Episode 115: Cycle Brewing’s Doug Dozark on the Choices that Matter When Barrel-Aging (and Pasteurizing) Beer

From recipe design to blending, packaging, and pasteurizing, Dozark shares his experience and dispels myths surrounding the dark art of barrel-aging imperial stouts.

Jamie Bogner Dec 28, 2019 - 4 min read

Podcast Episode 115: Cycle Brewing’s Doug Dozark on the Choices that Matter When Barrel-Aging (and Pasteurizing) Beer Primary Image

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Over the past decade, Cycle Brewing (St. Petersburg, Florida) has made a name for themselves with big barrel-aged stouts. These stouts make up more than half of the brewery’s yearly production, and are so important to the brewery that they custom-designed a brewhouse with a massively oversized mash tun (more than twice the capacity of the kettle) to brew them more efficiently. In this episode, Owner and Head Brewer Doug Dozark walks through everything from recipe design to blending process, touching on hot-button subjects like using sugars in high-gravity beers–“If you can get over some of the preconceived notions about adding sugar, and just think of these as materials, and different colors on your palette to paint with, it opens up a lot”–to caramel components in the malt bill, to the ideal age for bourbon barrels, barrel temperature, and one of the most controversial positions of all—his love of pasteurization.
Many factors impact the flavors and stability of high-gravity, adjunct-laden beers, and here Dozark shares his experience, and dispels the myths, surrounding the dark art of barrel-aging imperial stouts.

Doug Cycle-4095

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Jamie Bogner is the Cofounder and Editorial Director of Craft Beer & Brewing Magazine®. Email him at [email protected].