Breweries making barrel-aged beer are likely to lean closely on romance. From name-checking the origins of their barrels to weaving tales of lengthy, laborious boils and cautious searches for the right components, there’s no story at the moment’s brewers can’t embellish. However for Shaun Berns and Part Three Brewing in Lake Zurich, Illinois, it’s the standard of the end-product—and never the romanticized mysteries of barrel-aged beer manufacturing—that matter.
On this episode, Berns walks us by their barrel-aged stout course of, from base malt by barrel choice. Alongside the best way, he touches on contrarian decisions corresponding to utilizing dried malt extract in lieu of lengthy boils, fermenting with dried yeast, weaning off greater ending gravities, and never overthinking barrel choice. He discusses the problem of forecasting client developments a number of years out, the advantage of debittered malts corresponding to Carafa Particular II, utilizing malted oats greater than flaked oats, choosing lighter crystal malts to regulate the expression of darkish fruit flavors, the problem of scaling when utilizing low-efficiency components, and extra.
“It’s not romantic, it’s the reality,” Berns says, whereas backstage of a market area of interest filled with fancy beers. These stouts don’t want implausible tales to promote. The proof is within the glass.
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