I recently acquired and prepared a 59 gallon used pinot barrel from a local winery and am interested in creating a collaboration brew to age in the barrel. I have the space to add one more barrel if necessary. I'm thinking Flanders Red, Oud Bruin, or Lambic, but am open for suggestions. The barrel will be located in Beaverton, in a temperature controlled swamp cooler.
I am developing recipes and will soon introduce some bugs into the barrel. What I'm looking for are a few skilled homebrewers who want to brew part of the beer to add to the barrel. When it's time to split up, we can bring kegs over and split up the finished product and you can do with it whatever you want, be it further aging, adding fruit, bottling, or drinking.
I have a 55 gallon fermenter we could primary in, or each contributor could primary at their house and bring over the finished beer to add to the barrel together.
Please post your capacity here, as well as which style your interested in, and if you have any experience with sours. Thanks.