Earlier this year, we solicited questions from our fans about our barrel-aging program, then funneled all of those queries, like fine imperial stout into barrels, to our Research and Small Batch Manager Steve Gonzalez. Steve is in charge of our barrels and has a storied vocational lineage that includes many years spent at Sierra Nevada Brewing Company and E&J Gallo Winery. Basically, he knows everything. (He’s not a self-proclaimed know-it-all, mind you…we’re the ones getting sublimely self-righteous on his behalf.) One of the many cool things about Steve is that he relishes the opportunity to share info about his specialized line of work. As such, he was happy to tackle our fans’ questions. He tackled so many, that we’re doling out his answers via a four-part series. This, the second installment, covers inquiries about wine and spirit flavors that are trapped in the barrels we use and ultimately lend flavor to the beers we age in those oak vessels.
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.