As Karbach’s Hay Merchant demonstrates, the choice of barrel is open for interpretation. The beer is a 2.0 version of the brewery’s Rodeo Clown double IPA, the difference being that the original ale has taken a nap in barrels previously used to age merlot. Then there is Bishop’s Barrel series at Saint Anthony, which includes an imperial stout that gets a nine-month bourbon-barrel treatment.
And for Buffalo Bayou’s Gingerbread, it’s whiskey barrels that impart the new depths of flavor.
For more on why a brewery would want to age their beers in barrels in the first place, we turned to Full Sail Brewing in Oregon, which has a 16-year history with he technique. As the video above explains, the key is to build a beer with enough backbone to stand up to the not only the aging, but the character of the barrel’s previous content as well.
[via Culture Map Houston]