Howlingdog
Well-Known Member
A year after this project kicked-off........the kegs have had a few months at room temperature and six or so months in cold storage to condition. We bought another wine barrel (rinsed and re-toasted) due to the delayed filling.
Browndog constructed a timber dolly for the barrel to cradle her gently and to allow easier movement in the coming years.
February 6th 2011: A group of very willing BABBs members had the arduous task of tasting samples of all the beers hoping to find enough quality beer to fill the barrel.
The samples were carefully drawn with a wine thief from the top of the kegs and transferred to beer jugs where they were split up amongst the tasters.
Tasting notes were written down on all beers to make the job of deciding which beers were selected to go into the barrel a little easier at the back end of twenty sips of 10% beer.
Some of the descriptors that kept popping up were: Clovey, Syrupy, Dark Fruit, Ethanol Warmth, Some Oxidation, Raisiny, Belgian Character, Port-like, Slight sourness.
It was a very enjoyable session
14 kegs made the final cut. Total volume 220L.
Barrel filled last weekendand inoculated with Wyeast 3763PC - Roeselare Ale (A blend of lambic cultures including Lactic bacteria and Brettanomyces) to help create a >10% sour beer.
We'd hoped to have this available to members by XMAS..........
I cant wait to be able to be part of a vertical tasting of Wild Brew 2011, 12, 13 and so on
Go Wild Brew Go! :beer:
What is the date of the first sampling, I need to ink in the diary?
HD
