Page 35

For those of us who were brought up believing that freshly brewed beer is best, hold on to your bottle—we’ve been proven wrong by a revolution. Revolution Brewing, Chicago’s new hometown craft brewery and brewpub which produces over ten styles of bourbon barrel-aged beers, has joined in the revolt that may have started right here. Brewing beer in barrels is not new; however, the

What to expect from a bourbon barrel-aged

use of bourbon barrels to age beer is as recent

beer? The longer the beer is aged, the more you

as the early 1990’s when both Goose Island and

can expect an intense taste with more nuanced

Samuel Adams lay claim to be the first to brew

flavors and textures, hence all the wine speak

bourbon barrel-aged beer and place it firmly in

used to describe a bourbon barrel-aged beer. Plus

the hands of the craft beer movement.

it typically has a higher alcohol content that helps the beer age better.

“The barrels contribute a big bourbon nose and flavor, and the charred American oak imparts

Pictured here is the recently released (fall 2012)

aromas and flavors of caramelized sugar,

Very Mad Cow Milk Stout from Revolution

vanilla and sometimes toasted coconut. Similar

Brewing. “It is a huge milk stout, aged in Woodford

to a crème brûlée,” says Revolution Brewing

Reserve Bourbon and Jack Daniels Whiskey

brewmaster, Jim Cibak. The beers can be aged

barrels for six months,” says Cibak. “The resulting

as short as three months or as long as a year

beer is a rich, roasty stout with a silky, smooth

depending on the style and desired intensity of

mouthfeel.” He also claims it has all the crème

barrel character.

brûlée nuances. And does it really contain milk? Close, it’s actually lactose, a milk sugar that gives the beer a touch of sweetness––in its old age.

You can find a bourbon barrel-aged craft brew just about anywhere you live. Here are a few brewers and brewpubs to check out. · Revolution Brewing

· Firestone/Walker

· 3 Floyds

· Bell’s

· Goose Island

· Fifty Fifty

· Founder’s

P H O T O G R A P H Y B Y S T E P H E N H A M I LT O N

35

Who's Hungry? Magazine | Late Winter 2013 | No 6  

Blending the worlds of food and photography, the magazine features travel stories and recipes from top food writers, as well as styling tips...

Read more
Read more
Similar to
Popular now
Just for you