There are positives and negatives when it comes to topping off barrels that hold fermenting beer. Avery Brewing's Andy Parker explains some of the pitfalls in this Craft Beer and Brewing Magazine Video Tip.
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When you have a barrel full of fermenting beer, why not fill it all the way to the top? In this Craft Beer and Brewing Magazine Video Tip Andy Parker explains the reasoning behind the practices employeed by Avery Brewing Company and how you can do the same.
As “chief barrel herder” for Avery Brewing Co., Andy Parker oversees one of the more expansive barrel-aging programs of any brewery in the US, producing both clean and sour hits like the bourbon barrel-aged Uncle Jacob’s Stout as well as their new widely-distributed Raspberry Sour. Parker is well-known among professional brewers as a consummate brewer’s brewer, with a deep knowledge of mixed-culture fermentation and a finely honed palate. Despite his penchant for brewing 15%+ barrel-aged stouts, Parker consumes more pilsner than any other style of beer. In The Mechanics of Barrel Aging, Parker will teach you all you need to know to establish a successful wood program.
Brewing English-Style Beers with Bonn Place Brewing
Less than a year into opening Bonn Place Brewing, Sam Masotto won 2 Great American Beer Festival medals for English-style beers. In this video-only course, join Sam for 70 minutes of brewing knowledge that will help you make better English-style beers.
Podcast Episode #49: Stone's Greg Koch: The Challenge of Keeping the Art in Brewing as the Business Grows
Greg Koch, Executive Chairman and co-founder of Stone Brewing, joins Jamie Bogner for a conversation about their challenge in launching a brewery in a difficult market, their experience launching a distribution business, and much more.
Ask the Experts: Measuring pH in Beer
Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, discusses pH measurements in beer.