Tip of the Week: Sour Beers in Barrels | Craft Beer & Brewing Magazine
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Tip of the Week: Sour Beers in Barrels

Curious about aging sour beers in barrels? Andy Parker is here to answer some questions.

When it comes to aging beers in barrels, particuarly sour beers, timing is everything. Andy Parker has some tips to get you on the right path to delicious flavors.

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.

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