Beer carefully produced from established brewers that has spent the last 6-18+ months in a barrel, absorbing flavors from the Pinot Noir/bourbon/gin /rum that previously lived in said barrel is generally pretty awesome.
That’s my take after spending 2.5 hours at the Little Woody Barrel-Aged Brew Fest Friday night (which was packed).
Some favorites:
Deschutes: Solace Rose. Holy shit sours taste good. Wash. cherries thrown in the mix and aged in a Pinot barrel.
Silver Moon: Chocolate Darkside Stout. It’s quite chocolaty and stout-y. And awesome. Been hanging out in a bourbon barrel for 9 months.
BBC: Ching Ching. Oof. A delicious German, effervescent white beer.
So I didn’t make it too far after I tried the Solace Rose. I’ll branch out more today (noon-10PM).
Pumped to try Boneyard’s Sug Night (15% Imperial Stout aged 200 days in a bourbon barrel). See y’all there. (Tip: Carry around the one-page beer guide, available at the entrance, so you have some idea of what the hell you’re drinking)
This article appears in Sep 1-7, 2011.
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Ching Ching? That stuff tastes like dishwater.