“Given my writing on sour beers and Scott [Janish’s] on hoppy beers, once a year we try to distill what we’ve learned about both sides of our production into a barrel-aged, mixed-ferm, dry-hopped beer,” Michael Tonsmeire says. “The 2022 iteration was aged in three third-use gin barrels for 18 months, then dry hopped in the blending tank right before packaging. We selected Cascade Cryo to reinforce the citrusy notes from the barrels and Simcoe Cryo for the pine.”
Editor’s note: For more from Sapwood Cellars, see our Breakout Brewer profile and give a listen to Podcast Episode 270: Sapwood Cellars Turns Research into Creative Practice with Hoppy and Wild Beers. Also check out Janish’s video course, A Scientific Look at Hop Aroma and Flavor, free for our All Access subscribers—and stay tuned for an upcoming course, led by Tonsmeire, on mixed-cultures and barrel-aging.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%