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I agree specificity is preferred but I'm not sure breweries always know for sure what they've received, especially if the barrels are purchased through a dealer rather than directly from a winery. I may be wrong.

I realize we've gone two pages on this point, but unless you are directly contracting with a distillery / winery or get barrels that have not had their identification removed, the brewery won't know what was previously held in the barrel (they might get wine type ala a Cabernet Sauvignon, but not the particular winery).

Moreover, as a single distillery produces a lot of brands (think your Buffalo Trace / Heaven Hill / etc...) you will not know what actual product came out of those barrels. For example, a few Chicagoland breweries (Imperial Oak being one of them) got some "WL Weller" barrels last year. However, the product that came from those barrels can be Weller Antique, Weller 12, Weller Special Reserve, William Larue Weller. So all the brewery knows is that they are getting a barrel that held a wheated bourbon, but not what exact bourbon was sold from that barrel.

My $.02 is that the quality of the barrel (how recently was it emptied, does it hold immediately or does it leak, any mold / other concerns about the exterior of the barrel, etc...) is so much more important than the contents of said barrel.
 
I realize we've gone two pages on this point, but unless you are directly contracting with a distillery / winery or get barrels that have not had their identification removed, the brewery won't know what was previously held in the barrel (they might get wine type ala a Cabernet Sauvignon, but not the particular winery).

Moreover, as a single distillery produces a lot of brands (think your Buffalo Trace / Heaven Hill / etc...) you will not know what actual product came out of those barrels. For example, a few Chicagoland breweries (Imperial Oak being one of them) got some "WL Weller" barrels last year. However, the product that came from those barrels can be Weller Antique, Weller 12, Weller Special Reserve, William Larue Weller. So all the brewery knows is that they are getting a barrel that held a wheated bourbon, but not what exact bourbon was sold from that barrel.

My $.02 is that the quality of the barrel (how recently was it emptied, does it hold immediately or does it leak, any mold / other concerns about the exterior of the barrel, etc...) is so much more important than the contents of said barrel.

This this this.
 
point here is im gunna make k-cup coffee aunt jemima corn syrup stout and franzia box aged saison (people like box gueuze so u know itll be a hit), how long till i get my big P.O. from walmart and i can contract brew in florida

Bruh if you don't specify the type of k-cup you're failing to educate your consumers.
 
Idk I thought it was cool to know that bcbs coffee was made with intelligentsia, I guess it's an unpopular opinion but I like when brewers go to that level of detail. Sometimes it can show that their taste aligns with yours or lead you to discover something new
 
Idk I thought it was cool to know that bcbs coffee was made with intelligentsia, I guess it's an unpopular opinion but I like when brewers go to that level of detail. Sometimes it can show that their taste aligns with yours or lead you to discover something new
I'd argue there is a significant difference between the type of coffee used and the barrel used.
 
Idk I thought it was cool to know that bcbs coffee was made with intelligentsia, I guess it's an unpopular opinion but I like when brewers go to that level of detail. Sometimes it can show that their taste aligns with yours or lead you to discover something new

cross-promotion
happens in every industry

only beer consumers hate it
 
It all comes down to money too. I know the parent company of Pappy forced a winery to either pay for saying it was aged in Pappy barrels or change the label. They changed their label.
 
I found out about https://coffeecollective.dk because HF said they were using it in their latest batch of earl. Discovered Barr Hill Distillery because they used it for Gin Clara, discovered Van Brunt because Other Half aged some stuff in it. I don't think Red Wine Damon would've been a sufficient descriptor for Port Damon. Don't think La Vie Est Belge would've been as interesting if they said aged in white wine barrels and not Vin Jaune.
#spreadgoodtastenotgenericdescriptions
 
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