More wood aging

Bristol Beer Factory have plenty of successful forays into barrel ageing under their belts with the 12 stouts of Christmas releases, but these two beers are the first of the core (pale and hoppy) beers to receive the wood treatment. I picked these two up at the excellent Barley Mow in Bristol last month.

West Coast Red was aged in Glenlivet barrels. Medium carbonation, plenty of fruity kiwi, touch of cardboard, tannins, spot of phenol but not much whisky...I’m guessing a lot of fresh blended in for balance, warming booze in finish. Dry, woody notes and some marzipan vanillin appear long after hops have faded. It doesn't have the same urgency as the original but enjoyable all the same.

Was at my dad's new flat
- no beer glasses

Southville Hop was allowed to get familiar with a white wine barrel.

Pours hazy dark amber with lacing of off white head. Vibrant mango and kiwi hops on the nose. Fairly high carbonation, pithy citrus, very dry finish, slight grape must. Bitter but fruity slightly oxidized. The edges on the usually zingy Southville Hop have been dulled, butthere is an extra layer of complexity underneath makingthisbeer for contemplation rather than quaffing. A partial success.

As blogged a month or so ago, Harviestoun are expanding their fantastic Ola Dubh range to dated releases and Ewan was kind enough to send me a bottle (plus a selection of other beers) to try. It looks very attractive in the bottle and would make a good present for the beer lover in your life. Its not just on the outside that it excels however, with the beer inside shining too. In fact its my favourite of the Ola Dubh's to date, and I've tried a few.

It pours dark brown-black and (unlike some barrel aged beers) is able to retain a handsome thick tan head. Fairly sweet nose of caramel, sherry, lactose, camp coffee, and on swirling some meaty umami and iodine thatcan onlyhave come from the whisky. 

Thick, mouth filling with gentle carbonation and sweet red berries up front followed by a cornucopia of flavour. Dry toasty malt, astringent wood, meaty booze sweet vanilla, coconut appears on nose, dark cocoa, latte, both sweet and savoury, iodine whisky, dry woody notes, rich caramel. The booze very well hidden but creeps up on you with a knock-out blow. Long rich dry finish.

Cuvee Delphine is a member of Struise breweries black Albert range. Aged in Four Roses Bourbon barrels it comes in ata hefty 13% Alcohol by Volume! I picked this one up at Bottleshop, Canterbury (mail order).

Pours dark brown with fluffy dark coffee tan head that starts off at a few inches then collapses to a more manageable few mm (yes mixed measurement systems...deal with it)
Slightly sour, tart red fruits, milk chocolate and coffee. extremely full bodied, sultanas, maltloaf, rich coffee, slight sourness, astringent coffee roast barley, gentle caress of whisky with more coffee building in the finish. Finishing quite dry with some balsamic fruit notes. Lovely and hides its strength magnificently.

Four very different beers, again highlighting that when done well and to enhance the beer rather than hide defects, barrel ageing can produce some fantastic results.

More barrel aged beers

Clicking the "new post" button after the best part of two months away from my blog is not done without some trepidation. Will the words come easily or will it be a struggle? Perhaps more nagging is the feeling that perhaps no one will read it after so long away. 

It wasn't particularly a planned absence, but became prolonged due to a number of real life changes which seem to be very much for the better. I now have a new job, new place of abode (still in Northern Ireland) and my fiancée has moved in with me. I've an impending wedding to plan for, not to mention the cheese & beer e-book (book?) I'm writing.

Anyhoo, enough introspection for one post and on to the subject that you're all here for...beer. And not just any beer but the barrel-aged kind. Yes, I know a lot of people will have already decided the beer is not for them, but bear with me and I'll attempt to change your mind.

The beer that has been aged in this case is an imperial stout. These tend to be the best for barrel-aging as the complex malt base is often robust enough to withstand additional spirit andwood flavours. The ABV can't harm either, helping to coddle that increased booze hit some people are all too familiar with as a side-effect of barrel ageing.

These beers also contain additional flavour components in the form of coffee beans and vanilla which marry well with the flavours of the spirits in question; namely an Islay and a highland whisky: 27 y/o Caol Ila and 14 y/o Clynelish to be precise.

I was a big fan of the base beer: "Pours garnet-tinged viscous black with a foamy mocha head. light chocolate, lemon a rich fruity coffee on the nose. Thick bodied, smooth, rich carbonation, smokey coffee first, then fruit, rich coffee, dry coffee on the tip of the tongue. Chocolate, a touch of orange peel not much sign of the vanilla but a fantastic stout. Can feel the coffee buzz a few sips in." How did the barrel aging cause the beers to evolve? I opened my bottles to share with my (future) father in law to find out.

The Clynelish barrel had imparted a sourness to the beer in both taste and aroma but it had also gained underlying honey, seaweed and soap. There was also some cola flavours and malty sweetness where previously there had been none. The finish was quite warming in alcohol but not at all harsh.

Caol Ila brought some meaty iodine and sticky tar to the table. Light smoke was the only contribution to the taste from this bully of a whisky, with a gentle caress of alcohol integrating much more smoothly than in its younger sibling.

Although both well-crafted beers with differing but related flavour profiles; I think I actually enjoyed the base beer more. Yes it was a sweeter after dinner sipper but it was one which evolved as the drink progressed. The whisky aged beers pulled out all the stops at the start but became a touch samey by the finish. Perhaps more people to share them with would have helped. Still, an example of barrel aging done well.

Big Thanks to Andy @Tabamatu who gifted me the original Kopikat at the beer blogger's conference earlier this year and to Dan @dandanglover for hand delivering the barrel aged variants to me during my flying visit to Edinburgh. If you're ever in town check out the shop he works at Great Grog for a decent selection of UK and overseas beers.

Wood Aging

I started writing this post ages ago, and since then there have been a number of posts on wood-aging.

A trend that has been noticed recently is barrel ageing of beers. Usually stouts though any beer which has high enough alcohol content for ageing has probably been stuck in a barrel at some point. 

Some beers are aged in "virgin" casks; i.e., they've not been used previously whereas others may come from the whisk(e)y/rum/brandy/(insert spirit here) industries.

I seem to have built up a sizeable stash of these so thought I'd put my thoughts down here. Unlike some people I enjoy barrel aged beers. It can be overdone resulting in an alcoholic mess or oaky soup, but when done well it can enhance and complement the base beer's characteristics.

There are probably two well-known barrel agers in the UK and both based in Scotland. Their methodology couldn't be more different. Whilst Innis and Gunn was originally a waste product from the beer conditioning of new oak casks it gained a small following and the company was formed around it. Since then they've also released spirits barrel aged editions including the Irish Whisky stout reviewed below.

Brewdog on the other hand, have a large stash of whisky barrels from all over Scotland and showcased how their different characteristics come through in a standard (though by no means mundane) base stout. This is their Paradox range. They've also barrel aged a large number of their limited release products*. I have three of these coming up next month.

So on to the reviews. First up is a biggy: Great Divide's 17th anniversary Wood Aged DIPA. Pours dark amber, with fluffy beige head and aroma redolent of marmalade on toast with underlying vanilla pod sweetness. Well balanced wood, malt and hop notes flavour wise, alcohol hidden expertly. This is an example of how to wood age well and flys in the face of the assumption that it has to be a stout to be barrel aged.

The aforementioned Innis and Gunn pours dark ruby with vanilla and toffee apple on the nose. Quite highly carbonated with more toffee apple, sweet caramel, chocolate. Lingering sweet finish. Pretty well done.

Goose Island Bourbon County pours black as night with a lacing of beige and a continual eruption of small bubbles that burst on surfacing. Vanilla custard and caramel liqueur on the nose. Thick and rich and warming with chocolate, robust barley, through coffee, chicory and a long warming vanilla finish. Coffee comes in afterwards and rumbles on alongside oaky influences and a final whisky kiss. This is a fantastic beer.

Its becoming a more widespread practice within the UK too, with brewers such as Hardknott (with their Æther Blæc in four iterations this year), Summer Wine, Black Isle, Harviestoun^ and St Peters experimenting. Even the Mighty Fullers is involved with their Brewer's Reserve beers now approaching its fourth year.

*I recently reviewed Brewdog Bitch Please, another barrel aged beer
^With their excellent Ola Dubh range

A Spiritual Home

Beer shouldn't be taken too seriously. As a bit of fun I decided to take a Brewdog beer back to where it began part of its life. Apologies for the Beer-Nut-esque pun!

Sat on the Diurach's table at Jura Distillery

Jura is an island with a population of ~200 people off the west-coast of Scotland. The distillery was resurrected to preserve jobs on the island and now produces four regular expressions. Paradox Jura is an Imperial Stout brewed by the (Marmite) brewer Brewdog as part of their barrel-ageing experiments. This iteration is aged in, you guessed it, Jura Distillery barrels.

Fortuitously I happened to have already been planning a visit to Jura when Brewdog released the beer and after receiving the beer in the trade (cheers Dan!) a plan was hatched.

After an all-too-brief tour around the distillery the beer was released from where I had secreted it (Thanks Daisy!) and offered around any interested parties. As you would expect, it met with mixed reactions, the distillery staff perhaps thinking it sacrilege to put something as weak as 10% in a whisky cask.

And me? I loved it! I've had mixed experiences with Paradox in the past. I was lucky enough to try a few cask versions I have enjoyed but the Laphroaig version was nigh-on undrinkable, being like a gloopy TCP. This one poured a dark brown-black, with a lusciously thick texture and tan-tinged head that soon disappeared. The booze is immediately apparent on the nose but there's also roast coffee, plain chocolate and molasses. It coats the tongue and full of the same flavours in the nose, but magnified, with the sweetness and caramel of the Jura amplifying the chocolate in particular. Lovely finish, full on dessert beer.  

This beer certainly falls into the positive camp of The Great Barrel Aging Debate and comes highly reccomended from me. As for my thoughts on barrel-aging overall?That, dear reader, is another post for another day...

I've another few Paradoxes to sample sometime, perhaps I'll try the same trick...