In the event that you have been a piece of the specialty brew/homebrewing scene for some time, you would realize that barrel maturing is a lot of perfectly healthy. Verifiably talking, all brews were barrel matured, given that lagers were served straightforwardly out of wooden barrels and even put away in brew caverns for extensive stretches of time caverns were ideal spots for putting away brew due to their steady cooler surrounding temperatures. Be that as it may, with the coming of hardened steel and absence of variety in the brew world after Prohibition finished, wooden barrels turned into a relic of times gone by in American lager talk. In any case, with the extension of the specialty lager unrest that began during the 1970s, an ever increasing number of breweries embraced maturing lagers in wood barrels to give a novel character to their brew.
To raise the stakes, breweries and homebrewers are additionally going above and beyond, and are utilizing barrel aging beer that have been recently utilized for spirits bourbon, whiskey, tequila, rum, and so forth and wine chardonnay, merlot, pinot noir, and so on This merges the character and kind of the wood with the lager, while adding a particular flavor and fragrance profile of the particular wine or soul utilized beforehand. While you may think barrel, maturing is something you can’t achieve as a homebrewer, you need to reconsider. It tends to be an exceptionally compensating project aging barrel! While, in principle, any lager can be ‘matured’ in a barrel, there are sure brew styles that naturally loan themselves to being prime possibility for barrel maturing. Here is a helpful rundown of brew characteristics that make them brilliant styles to age in soul/wine barrels.
Lagers that contain at least 8-9% ABV or higher are more qualified for barrel maturing than their lower ABV partners. There are various purposes behind this. In the first place, higher ABV lagers can withstand the unforgiving climate of a oak barrel aging. These brews are for the most part matured in barrels for around 6-9 months, or significantly more. The higher liquor content goes about as an obstruction for organisms that would typically turn brew terrible. Second, lager styles that have higher ABV are styles that can fuse oxidized Flavors into the brew. While keeping oxidation under control is the standard for most lager, it is an acknowledged piece of the brew style for higher ABV lagers like Barley wines, Imperial Stouts, and Belgian Quads. Most harsh brews fall underneath the 8-9% limit talked about before. Nonetheless, in the event that you are purposefully souring your brew, the organisms that you are utilizing will bring down the pH of the lager, which will repress the development of awful microorganisms that would turn the cluster terrible.