PRODUCTION

Current status on the barrel-aging program

June 6, 2021 — Greve, Denmark

When we formally founded Alefarm Brewing back in August of 2015, one of our goals was to build and cultivate a wildly productive and ambitious barrel-aging program with different types of beers conditioning on just as different barrels from local suppliers along with contributions from all across Europe.

These days, we are excited about the current status of the barrel-aging program with two beers in the works:

The barrel-aging process helps develop a deep flavor complexity that includes vanilla, cocoa and pipe tobacco along with the oaky character itself from each of the barrels used in the process.

Imperial stout resting in a Stauning Whisky oak barrel at the brewery

Imperial stout resting in a Stauning Whisky oak barrel at the brewery.

Additionally, the porous nature of the wood allows for a very slow oxidation of the beer with gradual evaporation - the famous Angel’s Share. This concentrates the flavors and also contributes to profile of each beer.

We are very excited for the future of our barrel-aging program. We have so much more to share with you in the months to come.

All the best,

Kasper Tidemann

Kasper Tidemann

Founder and CEO

Alefarm Brewing A/S

Kasper Tidemann

About the author

Kasper Tidemann is the Founder and CEO of Alefarm Brewing. Originally a software developer with more than 20 years of experience as an entrepreneur, Kasper has a strong focus on authenticity, craftmanship and compassion - and he believes firmly in the fact that quality is built on love.

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