Over the past year, our Research and Small Batch Manager Steve Gonzalez has fielded questions from curious beer fans and homebrewers on the topic of barrel-aging and Stone’s wood program. In addition to one last batch of his responses, we’re also offering up a cool video spotlighting our Small Batch Brewing Team. They are passionate people with a wealth of experience that, as exemplified by this four-part blog series, is as refined as the beers their expert techniques produce. Get a glimpse of what makes these folks so awesome then take in one last burst of barrel-aging knowledge.
Over the past few years, we’ve gone from dabbling in the oaken arts to a full on wood obsession, stocking up on oak vessels of virgin, French and American heritage, tinged with everything from red and white vino to fortified wines and spirits. The latter have included just about every brand of fire water the mind can conjure. The results of our wide ranging barrel experiments have siphoned out to the beer-drinking public primarily via our Quingenti Millilitre line of brews, and have been well received by our fans (and us) thanks to an incredible depth of flavor that wouldn’t be possible without the woody, charred, vanilla and other flavor nuances imparted by the aging receptacles. Stone and our fans are so enamored with our barrel-aging program that, over the course of 2014, we’re sharing a four-part blog post series taking questions posed by curious Stone fans and including answers from our master of barrels, Research & Small Batch Manager Steve Gonzalez. For this, the first part of that series, he is tackling queries having to do with the imparting of oak flavors. Sit back, relax (enjoy a fine barrel-aged brew if you have one handy) and be prepared to have some serious knowledge dropped.