Gwen Conley

Director of Quality and Production

BARREL FUN!(OR WHAT’S IN YOUR BARREL?)

HOW DO WE START?• Receive Barrels

TYPES OF BARRELS

Spiri

ts

Bourbon

Brandy

Rye

Tequila

Rum

Cognac

Win

e

French Oak vs. America Oak

WhiteChardonnay

S. Blanc

Red

Merlot

Cabernet

Pinot

WHAT SHALL WE FILL THEM WITH?• Standard Beer you do regularly

• Yearly for Barrels

• Special Recipes

• Occasional “Oops”

BARREL STORAGE

SAMPLING

ALL VARIABLES WILL AFFECT THE OUTCOME• Flavor / Aroma Attributes AlcoholLIQUORICE

VanillaCoconu

tHoneyChocolate

BROWN FRUITSpices

Apple

CoffeeTart

Solventrubber

Alcohol

Pepper

wood SulfurFruit

SWEET

CANDY

Butter

VinegarMint

Green

Non-SourSour

MICRO TESTING• Keeping your NON sour beers that way

WHAT IF IT IS MICRO POSITIVE• Is the flavor / aroma acceptable ?

WHAT DO WE DO WITH THE INFORMATION?BLENDS• Reproducible Blends

• Red Poppy, Cuvee, CFH, Duck Duck, Frambois, Angel’s Share, Cable Car, Amazing Grace, Santa’s Little Helper, Older Viscosity..

• Experimentals

• Tracks, Grand Cru, One offs, Just for FUN

BLENDINGMEASURE VOLUMES• Mix different styles

• Add Fruits / Spices / Tea

• Add more FUNK

• Mix different styles

• What will time do to flavorStorage vs. Drink it now

BLENDING

FUNK

OVER TIME ALL WILL CHANGE• In the Barrel or if Packaged

NOW YOU HAVE ALL THE DATATRY, RECREATE, OR KNOW WHAT NOT TO DO AGAIN

Awesome Beer

Time

BlendingBarrels

QUESTONS?

gwen@lostabbey.com @sensorygoddess