Tip of the Week: Pulling Beer from Barrels | Craft Beer & Brewing Magazine
logo

Tip of the Week: Pulling Beer from Barrels

When is the right time to pull your beer from a barrel? That's a complicated question but Andy Parker of Avery Brewing has some sensory suggestions in this tip of the week.

When it comes to aging beers in barrels, you need to know when it's time to let the wood stop doing it's thing and move the beer to packaging. But, how do you know when the time is right? There's some sensory tricks that can help.

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.

The Latest

Five on Five: Pale Ale

We asked five brewers and industry pros from around the country to share recommended favorite pale ales.

Tip of the Week: Dry Hopping Session Versions of Heavier Beers

There are a few things to consider when dry hopping session versions of recipes that are usually heavier in strength.