Listed this morning on beernews.org, as a wild ale! Hopefully it’s funkier than Avery 15. website |
Barrel-Aging...How inventive!!!! |
They were kind enough to let a friend and I have some of the Chardonnay Barrel Salvation when I was there and that was seriously good! |
They had this on tap during GABF 2007. Its the jubilation with brett and is very good. |
Avery has been playing around with barrel aging all sorts of things |
Originally posted by FrumptyDumpty A brewer at Avery described the "new" Brabant as having a "whole lot" of differences from that experimental "original" one. For starters, it’s apparently fermented with Brett during primary instead of the Belgian ale yeast. Definitely some similarities too, of course (wine barrel aging, e.g.), but I’m sure we’ll have better details soon. |
Originally posted by kseecs16 Six years ago, that wouldn’t have been a smartass statement. |
I am all for this fad. Hopefully it will lower the cost for consumers if more brewers jump on the bandwagon. |
Falling Rock had Oak Barrel Hog Heaven, Oak Barrel Reverend and Oak Barrel Salvation on tap or in bottles (can’t remember) during GABF ’06. |
Originally posted by acrdz first bottled BA |
Originally posted by LtDan How so? Not to be a smartass or anything, but barrel-aging seems like one big fixed cost, made of many parts: Buying barrels from distilleries or wineries (or, occasionally, French coopers) Shipping those barrels to the brewery Paying real estate costs for storing the barrels while they age (usually on-site at the brewery, but usually quarantined from the mainstream brewing efforts to avoid inadvertent innoculation. This means building, buying, or leasing a separate barrel room) None of those things will respond to supply and demand variables. They’re all fixed by other market forces. I think we’ll always have to pay more for BA beers. |
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