Written by Brandon Jones for embracethefunk.com
***A lot of great response from the first part of my Q&A with AC Golden brewer Troy Casey. So as promised last week here is part 2! Enjoy! ***
ETF: What’s the temp range and the swing of the barrels? I haven’t seen the barrel room, but you said it’s inside of the brewery, so I assume there’s not a whole lot of temp change. Where are you guys sitting, temp-wise, on the barrels?
TROY: When we started aging these beers, we knew we wanted to keep them isolated. So we had a room that we stored all our malt in, and that room had air conditioning, so that was very nice and appealing. The room that it’s in, two of the walls are directly next to outside. When you have a very, very cold winter, I recorded temps in the low 40s. In the summer, the outside temperature maybe in the 100s, and it’s in the heart of our brewery, so that’s even hotter than outside. We work right in the heart of the Golden Brewery. Even with the air conditioner running, we can get into the 80s. And if we trip a breaker, I wouldn’t want to know how hot it could get over the weekend. That really scared me when we first started doing this, you read the literature and the Belgians say you can’t let it get that hot, right? But after talking to other brewers–
ETF: Unless you’re Armand and everybody goes crazy for a hot Kriek…