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2014 R.I.B.A.C.S.
The first year we produced a barrel aged beer. For this beer we used an oak barrel (of unknown origin), now thought to be a champagne barrel. We didn't really know what the flavour of the beer would be at the end, but it was a great start to a tradition we still hold today. Because our brewing installation was only capable of producing 50 litres of "normal alcohol level" beer, we had to brew 4 times to fill the barrel.
The barrel added nice flavours to the beer, obviously oak, but also vanilla and port-like flavours. We assume there was some residual yeast in the barrel which helped crank this batch up to 12%abv.
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