As soon as upon a time, brewing barrel-aged stouts was a easy case of placing one batch right into a barrel then pulling it out and releasing it. However for Revolution Brewing, a contented accident led to a brand new approach to consider mixing shares of barrel-aged beers with the intention to obtain extra depth and complexity. As we speak, the brewery now deliberately brews to copy that impact, and has prolonged the idea behind it throughout the assorted kinds of barrel-aged beers they brew. On this episode, they talk about the small print of this course of—manipulating mash temperatures to supply sweeter and drier variations of every of their base recipes, getting old these completely different variations for various lengths of time, and mixing percentages of beer at completely different ages and sweetness ranges to create beers that obtain the metrics they’ve developed for “steadiness worth” and “malt complexity worth.”
“[By having] all these barrels with prolonged getting old and completely different ending gravities, it permits us to place a metric on it and create and design a beer moderately than simply having it go right into a barrel after which emptying it yearly,” says Scott.
Along with barrel-aging, Cibak discusses their strategy to the newly launched Hazy Hero IPA, together with their counterintuitive strategy to hops—bittering with hops extract within the whirlpool and dry hopping the yeast pitch—and extra.
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