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:
- Our first barley wine at 10% ABV that was brewed January 26, 2021 and is now resting on bourbon barrels which it has been for 4 months and 11 days
- A belter of an imperial stout at 11% ABV that was brewed December 10, 2020 and is now resting on rye whiskey barrels which it has been for 5 months and 27 days
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.
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,
Founder and CEO
Alefarm Brewing A/S
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