As brewers and especially sour/wild brewers we love to age/ferment in different kinds of wood vessels. There is something beautiful and romantic about walking by large oak foudres or seeing rows of stacked barrels each living and breathing new life into a beer. Each different but striving for the same thing: to make incredible beer. All this is wonderful and utopian…until it isn’t.
(To the left: One of my barrels decided to leak after 4 months this past summer)
One of my favorite things about what I do at Yazoo is sourcing and picking out new (well new to us) barrels with some sort of neat character. Looking for the next interesting or hard to find barrel can feel like an ISO/FT post on one of the many beer trading forums. With many breweries having some sort of barrel aging program it can be a challenge to find exciting barrels in the quantity you need. Some of our barrels hail from places like Portugal and Jamacia…which have to be shipped into the USA then trucked to us. So imagine (and I know some of you know this first hand) that sinking feeling when you are walking by your beautiful row of neatly stacked barrels and step into a puddle of beer…or you leak test this incredible barrel and its not just weeping water; its flowing out!
Continue reading “For The Love of The Barrel”
Profiled by Ken Carman for Professor Goodales
I’m going to be honest here: I’ve had a few Boulevards that absolutely don’t impress me. This does. There’s just the slightest sour, kind of like Guiness when they back pedal by adding beer that’s been soured a tad. The coffee is just right: not dominant, just a hint background… almost upfront. No hops sensed except the slightest bitter in the finish.
Roasted barley in the background, firm pale malt upfront a tad nicely balanced with and some deeper roasted malts, which provides a complexity that’s wonderful to behold: like chewing on a brownie with sweetened coffee added.
No clarity, a deep brown, probably in the high 20s SRM. Slight off white head, creamy. Head slight that fades fast: tan.
Mouthfeel: slight carbonation to almost flat, yet plenty in the bottle. Coffee on the roof of the mouth. The pale malts and the roasted barley provide a nice balance with the coffee.
Taste and overall impression: a very balanced quaff with coffee just right and the roasted barley, pale malt background a-calling. Almost uncarbonated but, to be honest, this sat on the table a while. The interplay between roasted barley, pale malt, coffee and higher abv: 9.3, but hardly noticeable, is about perfect. A sweetish malt sense dominates too.
Beer Advocate has it at a 90, Rate Beer has it at 97 with 99 for style.
I give it a very firm 4. Close to 5.
Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”