Magazines » January/February 2009 Issue » Barrel Full of Flavors
It’s no secret more breweries in the country are tapping into the flavorful bouquets offered by barrel aging. But how these barrels affect the taste profile of your next beer can get confusing. Firestone Walker’s brewmaster, Matt Brynildson, and quality assurance manager, Jim Crooks, helped us suss out the subtleties of barrel aging.
New Oak Barrels
As the name suggests, these are virgin barrels. Firestone Walker uses new American oak, specifically North American white oak, for its barrel fermentation program. The brewery toasts these barrels to a medium or medium-plus level to caramelize the wood sugars.
Flavors: Vanilla, smoke, wood, honey, coconut, leather, coffee, sweet, caramel.
Neutral Oak Barrels
These barrels are called “neutral” because the flavor contribution is exhausted, but they still prove useful for blending, particularly with over-oaked beer. Neutral barrels are excellent selections for hosting microflora associated with Belgian and wild beer, which is why wineries discard them and, in turn, breweries snatch them up.
Flavors: Similar to flavors associated with new oak, but less strong. Can also contribute to the funkiness of wild beers.
Bourbon Barrels
Bourbon barrels are popular with breweries that age beer and are often used for brewing stouts and porters. Instead of toasted, these barrels are charred. Bourbon flavors have sunk deep into the wood, which brings a wonderful array of tastes to the beer. According to Brynildson, the longer a beer sits in a bourbon barrel, the more coconut character is delivered in the final product.
Flavors: Smoke, caramel, char, burnt sugar, coconut, vanilla, strong wood, liquorice, tobacco.
Brandy Barrels
Relative to bourbon barrels, these vessels impart much smoother, rounded flavors, such as the essence of grape derived from brandy. Toasting or charring levels vary with each barrel. Firestone Walker has used toasted barrels, which lend more brandy and wine flavors to the beer.
Flavors: Maple, chocolate, dark fruit, vanilla bean, coconut, sweet, caramel.
Wine Barrels
The style of wine once housed in these barrels is the deciding factor for how it will impact the beer. According to Brynildson, French oak is coveted in the wine world, and brings a different flavor profile than its American counterpart. Like neutral barrels, these are helpful when producing wild and Belgian beers due to their ability to house Brettanomyces yeast.
Flavors: Varies according to wine style, but often buttery or butterscotch.
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This article originally appeared in the January/February 2009 Issue of DRAFT Magazine
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