From barrel aging in homebrewing to barrel aging at the brewery
Barrel Aging is a well established tradition in brewing and we started to apply it since we homebrewed so it was normal to start doing this also at the brewery.
The beer ages with the aim to convey the unique character of the wood and the flavour of what has previously been in the barrel.
When we homebrewed at home we used a small bourbon barrel of 20 liters from a small distillery from the United States, so for the first batch we decided to go with similar aromas and we chose the Jack Daniel’s Tennessee whiskey barrels because of their unique flavour. We were impressed by the balanced sweet and oaky character of this whiskey as well as by the vanilla and caramel notes.
Brewing a Belgian inspired Quadrupel
Back in 2017, in October, in full licensing process to produce and sell beer, we brewed this beer as our third beer from our portfolio, after Oriel Blond and Oriel Dubbel. We choose five types of malt from Germany and Belgium malt houses, two types of Slovenian hops from a small Slovenian farm, of course Belgian dark candi syrup, which is often use in this type of beer and last but not least, a special blend of liquid Belgian strain yeasts. After one month of primary fermentation in the tank, we moved the beer into two Jack Daniel’s barrels of 190 liters and forgot about it for the next six months.