Touring the Weyebacher brewery

I may be a beer geek, but to my great misfortune I don't tour a lot of breweries.

Part of that is because New Jersey just plain doesn't have many breweries to tour (though not a big complaint now thanks to Kane and Carton) and part of that (the bigger part) is that I like to build days around such tours, and those days involve BEER. The issue is that my region has awful public transportation options, and I prefer to play it safe whenever I can. Unlike, say, those in New York or San Diego or San Francisco, I have to get myself home but can't be expected to be helped along by buses or trains or taxis.

But when I got together with my co-host of the Year of Hitchcock podcast in the spring, we knew we were going to tour some breweries, have some craft beer, and do it all in the name of promoting our book on Alfred Hitchcock.

The weekend took a turn away from writing and a turn towards beer, however, thanks in part to Weyerbacher. How could we do any different in the wake of these amazing tanks?

Needless to say, we ended up doing very little promoting (read: zero), but plenty of beering. A quick glance through this blog will show you that I am a big supporter of Weyerbacher, so I shouldn't need to say more about whether or not I liked the tour.

But I will. How about, the people were super friendly the beer awesome, the location easy to get to, and the price of cases of limited edition beer at the time (thanks ENTIRELY to stupid Pennsylvania law) was so absurd they lost about $200 in business from my brief, visit? I hear the law has changed since then, so that's cool, but check in advance first. I loved how they'd keep pouring you samples of whatever beer they had, no matter how rare, as long as you asked. And if they didn't have it on tap, they'd open a bottle and pour it. Awesome!

Plus, check out their cool barrel-aging system:





It's not a lot compared to larger craft brewers like Firestone Walker, but when you yourself have only made a small number of beers in a whiskey barrel it sure is impressive.

Fun trip with some great people at the brewery. How could you NOT have a lot of fun going to a brewery that makes beers you love? Which is what makes me say, damn, why don't I do this more often?

And I should. If I'm to be a real beer geek, I should see where it is made more often (even if it is often made in my own home).

HOMEBREWING: Whiskey Barrel Imperial Stout

Last year, a friend and I put the whiskey barrel I bought to good use and brewed an imperial stout designed to be aged in said barrel. The recipe was, to say the least, intense. Easily the most expensive beer I have done to date, using a TON of specialty malts and in the end (thankfully) tasting comparable to Firestone Walker's Parabola, but here's the thing: It might also be the most delicious beer I've ever done. It's certainly the prettiest:

Looks wonderful, doesn't it? That's my co-brewer in the photo, and the beer is just a few weeks old (after a long primary and then secondary in the barrel). If you want the recipe, just ask. It's extract with specialty grains, so anyone can make it.

After the imperial stout, I did a honey porter in it, and the barrel currently contains a lambic, which will stay in the barrel for about a year or more. My plan is to blend small parts of that batch into future lambic and sour batches. (I currently have seven vessels with various sour beers, so the blending opportunities are endless!)

So here's the thing: Barrel-aging your beers is easy.

1) Buy a barrel! Just Google various phrases, there are TONS of sources. Spend between $70 and $120 (before shipping) for a 5-gallon barrel or you're getting ripped off.

2) Don't worry about cleaning it out. All that booze will keep it sterile. Just brew a big beer and put it in the barrel!

3) How long to age it? Keep the beer in it from two weeks to two years, depending on the beer. A weeks to two weeks is great for IPAs and Double IPAs, two to four weeks is ideal for traditional stouts and porters, four to eight weeks for barleywines and strong Belgian styles, and a month to two years for lambics.

4) Bottle, age, open, enjoy!

Yeah, seriously, it's that easy. I recommend bottling a few smaller sampler bottles so you can taste it over time -- barrel-aged beers tend to need some time to age into perfection, about six months to a year in my experience -- and going easy until it has aged into your taste. After that?

Cheers!

HOMEBREWING: Behold my glorious new toy

That, my friends, is a five-gallon oak whiskey barrel from the Balcones Distillery in Waco, Texas. Pop the bung open and the sharp aroma of whiskey hits you right in the face. This saw use for two batches of Rumble before being retired and ending up in my hands.

Why would I want a whiskey barrel? That's easy. So I can stick a big, hefty imperial stout inside it for a couple of weeks. It will pick up oak and whiskey notes and turn into something (hopefully) amazing. Big whiskey barrel-aged beers like KBS aka Kentucky Breakfast Stout are some of the favorites of beer geeks everywhere, including me. After making a few stouts and barleywines for the barrel, I'll probably try my hand at brewing my first sour beer, which I'll age in the barrel for at least a year.

Should be some fun ahead. I can't wait.