Since the start of his brewing career nearly a dozen years ago, John Stewart has been lucky to work with barrels.
From New Holland Brewing Co., where he was responsible for barrel aging Dragon’s Milk, to Saugatuck Brewing Co., where he launched a wood program. Now at Perrin Brewing Co., where he works as director of brewing operations, Stewart has learned from the wood and is eager to share his knowledge.
All About Beer: What do you think is the biggest misconception about barrel aging?
John Stewart: You can’t work with deadlines and dates. e beer is ready when it tells me it’s ready. We can ballpark it from previous experience, but it’s about putting the beer in the best environment and keeping it as consistent as we can to get the beer to the peak point. It can’t be too short or too long; it’s gotta be the right window. at’s why when I hear of places just putting a beer in for over a year or a year and a half because that sounds like a good time from a sales pitch perspective, and I just wonder why they would do that to the beer.
So how do you know when a beer is ready?
This story is from the November 2016 edition of All About Beer Magazine.
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This story is from the November 2016 edition of All About Beer Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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