Barrel-aging is nothing new for Firestone Walker’s Matt Brynildson. He acquired his first publicity to the method whereas working for barrel-aging pioneer Goose Island in Chicago, and for the higher a part of 20 years has been exploring the affect of wooden, getting old, and mixing within the improvement of beer taste at Firestone Walker. A post-pandemic initiative on the Paso Robles brewery, the Brewmaster’s Collective, has created new events to discover processes and approaches by collaborations with a variety of brewer associates, and on this episode Brynildson is joined by two collaborators—Henok Fentie of Stockholm, Sweden’s Omnipollo, and Enzo Frauenschuh of Gundelfingen, Germany’s FrauGruber. Collectively, they check out the similarities and variations in barrel-aged stout brewing in the US and Europe. Alongside the way in which, they focus on:
- constructing recipes that may assist sturdy flavors
- discovering the steadiness between sweetness and drinkability
- clever taste composition
- sustaining some semblance of home character by collaborations
- expressing barrel notes cleanly by lean and well-attenuated beers
- temperature affect on barrel expression
- various substances based mostly on the continent
- growing flavorful bases each by English malts and with blends of Pilsner and Munich malts
- managing barrel-entry gravity for long run success
- planning for adjuncts in recipe design
- adjunct addition processes and extraction effectivity
And extra.
Be aware: Firestone Walker is a media associate of Craft Beer & Brewing
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