The Art of Barrel Aging with Almanac Beer Co.

[@alicemc8774]

Distribution in SC! Nice explanation of the barrel aging process. I picked up a bottle of Dogpatch Currant, and can't wait to try it.

[@IrishWhiskey09]

Great job

[@BeerichiTuba]

This is a solid video, man. I'm subscribed. Hope to see you around SF!

[@BrewAgeTV]

Thanks! Stay tuned for more!

[@Oculus_idealistae]

Good Job guyz!

[@bigpapykane]

I love Almanac!!

[@chrisrice3551]

I subbed today...yippie..I didn't see any of these beers available when I was there :-/

[@AlisterRobbie]

nicely done. very cool. now i feel like an Almanac. Luckily i've got one in the fridge.

[@Majnun74]

I just got a mini-cask (5L). How does the beer carbonate/condition inside the barrel without going flat?

[@jadedhero1331]

This both inspires me, and makes me feel like shit because my homebrew is evidently boring.

[@stuff2s]

song at the start?

[@randomnumbers84269]

Was it surprise to anyone I want beer now?

[@jonathansmall4573]

How do you carbonate it after barrel aging? Do you keg it or does it naturally carbonate inside the barrel?

[@ACH10BRG]

from the experience that I have had with barrel aging, the beverage will lose carbination after the aging so what I would do is make the mash in beer and age the mash before fermentation, but then you run the risk of mold forming if you age for too long. Some people also will ferment the beer before aging, then after aging they will do a secondary fermentation.

[@DenNavnlos]

I don't know if anyone has answered your question thus far, but I can help shine a bit of light on the subject (At least with our methods.) When aging in a barrel, there's a minute amount of carbonation that can sometimes come from a slow finishing fermentation, though most of that dissipates through the porous wood of the barrel itself. The way that brewers I know/work with carbonate their barrel aged beer is to keg the beer from the barrel, and charge it with CO2 until at the proper carbonation level. Of course, breweries like Cascade sometimes have live barrels, which are treated the same way as cask ales (add yeast and sugar to the barrel and let ferment without a blowoff or airlock, then serve.)

[@jonathansmall4573]

Alex Rosenberg I see.

[@petep5003]

cringe