"Curieux" to try...

[NJMevec]

I recently tried a bottle of Allagash Curieux (bottled September 2016 consumed March 25, 2017) and it's inspired me to try more Belgian beers. Apart from that, I feel like I should try my hand at brewing a Belgian Tripel, taking some oak cubes and soaking them in Bourbon and letting them sit for a bit before adding them into the secondary. After that cut the "bourbon aged" Tripel with some fresh Tripel much like Allagash does. It sounds like it would work on paper, however I get the feeling it may not just because it isn't in a full barrel. Any ideas?

 

[burninator]

Depends on what you're after. If you want whiskey character, you have the freedom to add whiskey at bottling, which is something Allagash can't do. This will speed your process and give you more control over the flavor.

 

[NJMevec]

Depends on what you're after. If you want whiskey character, you have the freedom to add whiskey at bottling, which is something Allagash can't do. This will speed your process and give you more control over the flavor.

Good to know. I was also hoping to impart that oaky/vanilla/figgy flavor to the brew that the oak barrels bring. Guess I'll have to try it in a one gallon batch and see what I can do.

 

[spittybug]

Don't overdo the quantity of the oak as it can give you tannin tastes. Roast them a little bit to give them a char and then soak them in whatever you like. I'm currently sipping on my ~10% Imperial Bourbon Barrel Stout (Imperial Dark Vader) made in that manner. It took ~ 5 months for the flavors to stop changing. You won't want the oak tannins fighting the Belgian funk.