Belgian Tripel aged over Cabernet Franc soaked wood cubes

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bovineblitz

bovineblitz

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I've been playing around with this idea for a little while and I think I'm going to do it at some point in the summer. It's somewhat inspired by Allagash's Victor Frankenstein and somewhat inspired by my/SWMBO's love for Cabernet Franc. We both grew up in the Finger Lakes region of NY so we've had many delicious examples.

I was thinking 2oz medium roast american oak cubes soaked in a franc for about 2 weeks, then age the tripel on the cubes for ~2-4 months to taste.

I haven't thought much about the actual recipe, more just the concept. Any thoughts?
 
bovineblitz said:
I've been playing around with this idea for a little while and I think I'm going to do it at some point in the summer. It's somewhat inspired by Allagash's Victor Frankenstein and somewhat inspired by my/SWMBO's love for Cabernet Franc. We both grew up in the Finger Lakes region of NY so we've had many delicious examples.

I was thinking 2oz medium roast american oak cubes soaked in a franc for about 2 weeks, then age the tripel on the cubes for ~2-4 months to taste.

I haven't thought much about the actual recipe, more just the concept. Any thoughts?
Click to expand...

Did you ever brew this? Sounds delicious.
 
RmikeVT said:
Did you ever brew this? Sounds delicious.
Click to expand...

No, but it's been lurking in the back of my mind for a good while. I have a plan to finally do it in the fall with grape skins. I think that will work better than oak/wine (I think it could get oxidized and weird). I might use some grape must, but for now I'm thinking just the skins will be good. There's a place somewhat nearby that sells fresh juice and skins every season, though apparently getting the skins requires a reservation plus a bit of luck.
 

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