The perception has long held that beer is not a sophisticated drink – it’s cheap, comes in packs of 30, is consumed as quickly as possible, and the ultimate goal is to get boiled as an owl.  We won’t deny that for college students around the world that is an accurate description of the drink.  However, in this new age of beer, we are able to enjoy pints crafted with as much care and skill as any wine from France or Napa.


The beer can Christmas tree: 
a college staple

The dramatic rise of craft breweries, both here in the States and abroad, has resulted in an explosion of unique styles and brewing techniques.  Beer lovers are able to enjoy styles that once teetered on extinction, sour beers that are brewed with acid producing bacteria, beer made from centuries old recipes, and beer aged in wine and spirit barrels.  Building on the theme from our last Tuesday Tasting, it is the latter of these that we are concerned with today.

While barrel aging has experienced a bit of a resurgence as of late, the practice is still not common place.  Barrels take up a lot of valuable space as beer must be aged for months or even years.  Maintenance is expensive and sanitation is also a concern.  Simply keeping a barrel liquid tight poses a challenge as it must be kept full at all times; if the wood is allowed to dry it will shrink.  Barrels must be periodically topped off as a portion of the booze inside will evaporate through the porous wood.  This lost hooch is called the “angels’ share” more commonly known in our family as Drunk Uncle Dave’s Share.


Angels’ share is significantly less
sloppy than Uncle Dave’s

Barrel aged beer has a depth and complexity of flavor usually reserved for a Bordeaux or a Highlands single malt.  Some of America’s most well known craft breweries are currently experimenting with barrel aging programs and developing pints with amazing flavor profiles.   From the Godfather of them all: Sam Adams, to Goose Island, to Russian River Brewing Co. barrel aging is here to stay.  Here at Hapa’s Brewing we couldn’t be more thrilled about it.


Sam Adams Barrel Room