Refermenting and maturing beer in beer barrels is one thing, refermenting and maturing beer in barrels that were previously used for a different purpose is something completely different and requires specific skills which are increasingly recognized by consumers and beer connoisseurs.
The flavours and aroma-contributing bacteria that are transferred to the beer make for splendid, subtle, yet difficult to produce barrel-matured beers and what was originally in the barrel will strongly influence the profile of the end beer. Jocelyn, brew master in the excellence wine-growing area of Bordeaux, France, explains how he works with Brettanomyces and repurposed wine-barrels to develop perfectly balanced beers. Matt, from the US, shares his experience with former spirits-barrel and how he imparts specific spirits flavurs to beer.