1. Gwen Conley
Director of Quality and Production
BARREL FUN!
(OR WHAT’S IN YOUR BARREL?)

2. HOW DO WE START?
• Receive Barrels

3. TYPES OF BARRELS
Spirits
Bourbon
Brandy
Rye
Tequila
Rum
Cognac
Wine
French Oak vs.
America Oak
White
Chardonnay
S. Blanc
Red
Merlot
Cabernet
Pinot

4. WHAT SHALL WE FILL THEM WITH?
• Standard Beer you do regularly
• Yearly for Barrels
• Special Recipes
• Occasional “Oops”

5. BARREL STORAGE

6. SAMPLING

7. ALL VARIABLES WILL AFFECT THE OUTCOME
• Flavor / Aroma Attributes
Non-SourSour

8. MICRO TESTING
• Keeping your NON sour beers that way

9. WHAT IF IT IS MICRO POSITIVE
• Is the flavor / aroma acceptable ?

10. WHAT DO WE DO WITH THE INFORMATION?
BLENDS
• Reproducible Blends
• Red Poppy, Cuvee, CFH, Duck Duck, Frambois, Angel’s Share, Cable Car, Amazing
Grace, Santa’s Little Helper, Older Viscosity..
• Experimentals
• Tracks, Grand Cru, One offs, Just for FUN

11. BLENDING
MEASURE VOLUMES
• Mix different styles

12. • Add Fruits / Spices / Tea
• Add more FUNK
• Mix different styles
• What will time do to flavor
Storage vs. Drink it now
BLENDING

13. OVER TIME ALL WILL CHANGE
• In the Barrel or if Packaged

14. NOW YOU HAVE ALL THE DATA
TRY, RECREATE, OR KNOW WHAT NOT TO DO AGAIN
Awesome Beer
Time
Blending
Barrels

15. QUESTONS?
gwen@lostabbey.com @sensorygoddess