Wooden barrel-aged beer has been described by brewers as everything from
chaos in a barrel, to what keeps them up at night. When it’s done right and the
barrel adds flavours to the beer that can be obtained nowhere else, it’s
pretty-near a perfect drink.

However, even the best of brewers say that at least 5% or more gets
poured down the drain due to imperfections, infections, and just bad luck.

In this first of a two-part episode, hosted by Velo Mitrovich of Reby Media, we’ll be talking about the reasons why brewers have rediscovered barrel aging, the flavors that can be obtained, and the problems involved. We’ll also be listing to Chris Pilkington’s amazing talk from November’s Brewers Congress. Chris, formerly with Brew Dog, is the head brewer at Estonia’s Põhjala brewery, which has gained an international following for their barrel-age output, sours, and IPAs.

SUPPORTER

Support for this episode comes from Beerwulf

Beerwulf understands that never before have so many incredible flavours, styles and brands been waiting to be discovered.

That’s why Beerwulf has built an online-store to make it easier for you to find delicious beer in a way that’s affordable, convenient and fun.

Beerwulf.com gives you access to hundreds of beers, from local and international brewers at the touch of a button, delivered direct to your doorstep in just 24 hours.

To find out more about Beerwulf head on over to Beerwulf.com and discover your new favourite beer, whether it’s a New England IPA or a Belgian Blonde there’s a world of beer to unlock. Cheers to that!

What Audiences Want From Creators