HOMEBREW OPTIONS Heffects. Some homebrew clubs joinomebrewers can age their beer inbarrels, or they can merely imitate the forces to buy a large, 50-gallon barrel. Different members then contribute a five-gallon batch of the same recipe. Batches are tested before being added to the barrel to make sure they are clean tasting. Even one bad, five-gallon batch could spoil the entire barrel. After an appropriate amount of time, when the beer has enough oak character, it is removed from the barrel. Each brewer takes home their portion to keg or bottle as they see fit. I have tasted a couple batches made this way, and they were wonderful. Being part of a 50-gallon barrel project is not possible for every homebrewer. There are smaller, five-gallon barrels available for purchase. They are not cheap, but they might be more practical. A cheaper option is to buy oak spirals. These can be made from different kinds of oak, as well as toasted to different levels. Oak spirals can be placed into the aging beer. A brewer can also buy oak chips or oak cubes. Then he can decide how much to add, and how long to leave them. Yes there are barrel tasting events with beer too. Eat it wine. Experimentation and creativity are always part of homebrewing, and homebrewers don’t want to miss out on this barrel of fun. A 50-gallon barrel filled with homebrew. Bpushing breweries. If you tried a sour beer you didn’tarrels are back, and they are not going anywhere. Brewersare using them in ways as never before, and they’realways looking for new twists. Big and boozy, or tartand sour beers are coming from a plethora of boundary-WRAP IT UP, ROLL IT OUT like, think about trying one again. Many times, something unique and complex takes more than a couple of tries to get a taste for it. Once that taste is acquired, you may find yourself craving a barrel- produced sour. And there is nothing wrong with enjoying a big, boozy, oak-aged imperial stout in a snifter. It adds new meaning to the saying, “Roll out the barrel!” :61
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