To barrel or not to barrel, that’s the question! it’s actually perfectly possible for a wooden barrel to act as a taste agent for beer.
Barrel-aging methods are booming around the globe, from the traditional Belgian practice in ‘oud rood/bruin’ and Gueuze beers to very creative uses by rising small brewers. Old spirits and wine barrels are being used for maturing, imperial stouts, IPAs, triples and even lagers to give them a strong identity, a unique flavour profile and a story that appeals to consumers.
This process is complex and requires expertise and knowledge to understand the different types of barrels and woods and their impact on the beer. You need to know how the barrel microbiome will interact with that of the beer and when maturation needs to be stopped to give birth to a balanced product. Our top speakers share their insights and expertise. We’ll benefit from the experience of a barrel producer, Angela, and her company’s deep knowledge of wood. Brew master Rudi has practiced barrel-ageing for years, and the session ends with Jitka who is merging the vintners’ tradition with her brewing skills and barrel-ageing.