Boulevard Brewing Co. has one of the largest year-round barrel-aging programs in America. The Kansas City-based craft brewery aged its inaugural batch of Bourbon Barrel Quad in 2008. New barrels arrive every week to become vessels for brands like Whiskey Barrel Stout, Bourbon Barrel Quad or Rye on Rye. According to the video above, barrel-aged beer now makes up about 10 percent of Boulevard Brewing’s volume.
This video and the entire Q&A series is a nice showcase of Boulevard Brewing’s impressive barrel-aging setup, which includes 5,000 barrels. Our hosts are Q&A — Quinn Reeder, barrel-aging program manager, and Adam Hall, brand manager, both with Boulevard Brewing. They’re here to walk us through the craft brewery’s impressive barrel beers, barrel room and the process the company uses to create great barrel-aged brands. For instance, most of the spirit-barrel-aged beer will live in a barrel for eight to 12 months, while the sour beers from Boulevard can age up to three years. There are lots of cool tidbits in these little vignettes and some nice shots of the barrel room if that’s your fetish. Enjoy some more…
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