This weekend we filled our first set of barrels for some barrel-aged beers. This one – a whiskey barrel-aged sour. We brewed the base beer two weeks ago, using a blend of wheat and barley, hops and lots of orange peel, zest, and juice. We pitched a healthy dose of bacteria, and now we wait. See you in a few months!

Leave a Reply

Your email address will not be published. Required fields are marked *