Big Barrel Aged Stouts with Michael Tonsmeire - BeerSmith Podcast

[@ladyfermenter-ThanksAPint]

Thanks Gentlemen for your time and all this information. Cheers

[@MrBeersmith]

Thank you!

[@dricedt]

Big barrel aged beers always taste a bit like teriyaki or soy sauce. Why is that?

[@gnomebrewing]

Oxygen from aging in the barrel. Wood allows some oxygen to pass through. Hoppy beers it comes across like wet cardboard but beers with dark malts its soy sauce/umami.

[@dricedt]

@@gnomebrewing awesome! Thank you for the explanation!

[@MrBeersmith]

I would agree - some of them have too much oxygen intake. However a small amount of oxygen can add an aged sherry finish instead of cardboard which can actually enhance a dark beer. Its all a matter of balance.

[@dricedt]

@@MrBeersmith is this something the brewer can control during he aging process or is it just dependent on the barrel?

[@MrBeersmith]

@@dricedt Michael mentioned the steps he takes to reduce oxygen. This includes things like purging the barrel with CO2 before filling, making sure the barrels are airtight, and minimizing oxygen during fermentation and transfers. Some oxygen is inevitable as the barrels are porus. You can also refill the barrels periodically to replace the "angels share" that evaporates from the barrel over time.