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.
Generic Brand Human 6 months ago
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.
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.
Brewing with All Kinds of Sugar
When it comes to adding sugar to your beer there are pitfalls to avoid, and lots of wonderful, complex flavors to gain.