Barrel-aging 101: How Colorado brewers use wood to make unique beers

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Barrel-aging 101: How Colorado brewers use wood to make unique beers
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Brewers have reclaimed the barrel as an ingredient, leveraging the container for its unique flavor characteristics and relying on it to develop complexity through aging, much like winemakers

Matt Malloy will never forget the first time he had to throw out a batch of beer. The recipe, a barleywine aged in Barbados Rum barrels, picked up musty notes of decomposing wood that didn’t compliment the base beer, he said. While dumping beers is often a necessity for brewers who dabble in barrel-aging, it hardly ever gets easier.

Grenz will age beers, primarily stouts and barleywines, anywhere from nine to 18 months, depending on the style and specific recipe. “The marriage between beer and spirit in the barrel and the oak flavors, that you can’t replicate,” Grenz said. “Any alcohol leftover in the barrel – meaning it’s still wet from whatever spirit – is protecting barrels from bacteria. If there’s an ounce or two left in the bottom, that’s a good sign the barrel is fresh and protected.”

Head brewer Matt Malloy writes the name and date of the beer after filling Leopold Brothers whiskey barrels with the brewery's specialty imperial porter Dark Sorceress at River North Brewery.

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