Wood Aged and Smoked Beers

KALAMAZOO LIBATION ORGANIZATION OF BREWERS

ANDY VANDERKLOK, 10/19/2015

Sample 1: Victory BrewingBelgian inspired Tripel ale, Golden Monkey aged for 3 months in oak white wine bbls.CompositionMalt: Imported 2 row maltsHops: Whole flower European hops and coriander seedABV: 9.5%

Baltic Porter aged Aged in Wente Vineyards red wine barrels.This beer is retired; no longer brewed.CompositionMalt: Imported two-row german maltsHops: Whole flower German hopsABV: 8.5%

BJCP Category 22 22A. Classic Rauchbier Overall Impression: Märzen/Oktoberfest-style (see 3B) beer with a sweet, smoky aroma and flavor and a somewhat darker color

22B. Other Smoked Beer Overall Impression: This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen). Balance in the use of smoke, hops and malt character is exhibited by the better examples.

22C. Wood-Aged Beer Overall Impression: A harmonious blend of the base beer style with characteristics from aging in contact with wood (including any alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, well-balanced and well-aged. Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn’t prominently featured.

Sample 2: Pig in the WoodA deep red malt-forward ale brewed with plenty of caramel malts and a touch of rye. Brewed and dry-hopped with Palisade and Zythos hops and aged for over six months in Koval barrels, a local Chicago distillery

22(c) – Wood-aged Beer The base beer style should be apparent. The wood-based character should be evident, but not so dominant as to unbalance the beer. The intensity of the wood-based flavors is based on the contact time with the wood; the age, condition, and previous usage of the barrel; and the type of wood. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of the entry), but should not be so dominant as to unbalance the beer. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., “PORTER” OR “BROWN ALE” IS ACCEPTABLE). THE TYPE OF WOOD MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE.

22(c) – Wood-aged Beer – (continued)

Why go through all of the trouble? 

•The Flavor!!!:

–BOOZE:

•Remnants of the liquid that was in the barrels when we got them.

•We leech alcohol from the wood of the barrel, adds ~1% ABV to our beer.

Remember: this should add character but not overpower the base beer.

–WOOD:

•We get both aroma and flavor.

•Adds roundness to the mouth feel.

Sample 3: Dragon’s MilkA barrel aged Imperial Stout with roasty malt character intermingled with deep vanilla tones, all dancing in an oak bath.

ABV:11%IBUs: 31Grains: 2 row, munich, caramel, crystal, black, chocolate malt, flaked barleyHops: Glacier, Nugget

22(c) – Wood-aged Beer – (continued)

How to decide WHAT to age…  •Some beers suggest themselves: great stout says “Barrel Me.” •Some are experiments (created out of necessity): Backwoods Bastard.

•The higher the ABV, the better: –More effective draw of flavor from the wood of the barrel –Helps with longer aging stability

Sample 4: With KindnessEnglish Style Barley Wine aged 9 months in Van Winkle barrels

ABV: 12.8%

22(c) – Wood-aged Beer – (continued)

As an example:

Founders Barrel Aging Process Overview 

1-Brew and allow it to run through Secondary Fermentation.

2-Rack into Wood Barrels.

3-Stow away for 6 – 13 months. “Is it ready yet?”

4-Rack back into Second-Secondary Fermenter - tasting every single barrel in the process.

5-Rack to Bright.

6-Package.

22(c) – Wood-aged Beer – (continued)

Patience is key. 

The beer will tell you when it is ready.

Seriously.

Hints to aging beer:

1.Start with good stuff.

- barrels will NOT make ‘bad’ beer ‘good’ (just different).

2.Commitment to sanitation throughout the process.

What kind of barrels can you use? Any Kind really..•Bourbon •Rye Whiskey •Whiskey (corn & wheat) •Brandy •Sherry •Tequila (meh…)•Wine

Sample 5: Aecht Schlenkerla Rauchbier

Has a distinctively smoky aroma and flavor that is consistently present amongst the three varieties: urbock, märzen and weizen. The brewery also makes a helles which, while the grain used is unsmoked, is still smoky in flavor due to beer's proximity to the smoking operation.

22(a) – Classic RauchbierThe world of making beer is full of wonderful accidents, Rauchbier is no exception.

Use of fire to kiln malt, and Heating rocks to bring liquid to boil brought smoky flavors to beer that we are still trying to replicate today. Albeit through conventional methods.

The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging. Other examples of smoked beers are available in Germany, such as the Bocks, Hefe-Weizen, Dunkel, Schwarz, and Helles-like beers, including examples such as Spezial Lager. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category.

22(a) – Classic Rauchbier (continued) A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz).

Traditional Ingredients:

German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.

22(a) – Classic Rauchbier (continued) The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging. Other examples of smoked beers are available in Germany, such as the Bocks, Hefe-Weizen, Dunkel, Schwarz, and Helles-like beers, including examples such as Spezial Lager. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category.

But as similar with lagers, a true Rauchbier requires high attention to detail. Watch your temps and measures…

Sample 6: Fore Smoked Stout This beer is brewed with all malted barley and hardwood smoked malt. Aromas of smoked chocolate and coffee leave way to a full-bodied stout with a smokey finish. Fore is a house favorite among our brewers.

ABV:7%IBU:22

Resources

http://www.bjcp.org/2008styles/style22.php#1chttp://byo.com/water/item/858-hot-tips-for-making-great-smoked-beersJust in case you’re hungry - http://www.rachaelraymag.com/recipe/beer-can-smoked-whole-chicken/

Tips Walk before you run

Buddy system

Get recipes from trusted sources

Take frequent gravity readings to measure progress, make adjustments

Use available tools (charts, spreadsheets, calculators, software)BeerSmithBrewToad

Every system is different, practice and take good notes

Thank you Get out there and brew!!!

Questions??????