Video Tip: Thinking of Barrels as an Ingredient

Cory King, owner and brewer at Side Project, talks about formulating a barrel-aged imperial stout recipe with the barrel in mind, and being patient enough to allow the beer and barrel character to meld.

Cory King Dec 20, 2019 - 1 min read

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Side Project Brewing in St. Louis, Missouri, has made its name on barrel-aging and blending—not only for its widely acclaimed range of mixed-fermentation beers, but also for decadently rich imperial stouts such as Derivation and Beer: Barrel: Time.

In the full 86-minute video, Founder/Brewer Cory King digs into deep technical detail on how Side Project brews, ferments, ages, and blends those huge barrel-aged stouts. Among other topics, he covers:

  • water and the importance of mash pH
  • grain selection for body and character, from oats to Carafa
  • the challenges of mashing very high-gravity beers
  • long boils and long aging
  • choosing (or not choosing) adjuncts

And much more.

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