I was lucky enough to try all three side by side on draft at a local pub. When set side by side, I liked the '12 the best.
I wonder if that's due to changes in the recipe / barrels / ageing process? Any theories?
I was lucky enough to try all three side by side on draft at a local pub. When set side by side, I liked the '12 the best.
I wonder if that's due to changes in the recipe / barrels / ageing process? Any theories?
When the temperature gets warm, the oak opens up allowing beer to soak into the wood. When it gets cold the wood contracts forcing the beer back out. The more frequently this happens, the more barrel profile is imparted. I am assuming they meant there were less cycles of expansion/contraction when they said didn't contract as much. As for the ABV, There are 2 factors that could influence this after it got to the barrel.
1. The volume of alcohol left in the barrels when they were filled. If they were filled in cold weather, the wood would have contracted leaving less bourbon behind in the wood for the beer.
2. Humidity. In high humidity the primary evaporation from the barrels "the angels share" is alcohol which would decrease the abv. However, if the humidity in the barrel room was very low, the angels share would be mostly water therefore increasing the abv.
GI stated that with the temperatures this year, they weren't getting as much contraction with the barrels, therefore the integration and melding of the bourbon and the base beer wasn't as potent as years previous. Global warming is now affecting our sweet, sweet nectar
One would think that a company with an annual revenue of over $30,000,000,000 (30 billion!) could afford some climate control.
One would think that a company with an annual revenue of over $30,000,000,000 (30 billion!) could afford some climate control.
Yes, so then everyone could whine about how they're ruining the beer by adding climate control.
Enter your email address to join: