Anchorage Brewing’s Gabe Fletcher has been turning heads with barleywine since he brewed his first one 24 years in the past, however that long-standing respect hasn’t dulled his sense of exploration. At present, he’s pushing limits with barrel ageing by double- and triple-casking beers over lengthy conditioning occasions. It takes a hardy beer to face as much as that a lot age, and Fletcher builds his barleywine to final.
On this episode, taken from an interview earlier this yr for a narrative in Craft Beer & Brewing Journal, Fletcher outlines the varied issues in brewing high-ABV beers, and shares the artistic options he’s developed. Alongside the best way, he discusses:
- Fermentation technique by way of overpitching and aggressive step-up batching
- Embracing easy however flavorful malt
- Utilizing decoction to construct taste in additional primary malts
- Constructing a high-gravity wort
- Deciding on hops for taste and never simply bitterness
- Using multi-stage barrel ageing for extra depth of character
- Ending and packaging barleywine for max impact
And extra.
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