Comments on: California Threatening Barrel-Aged Beer

By: Loren

Loren — Fri, 21 Mar 2008 11:22:49 +0000

A local brewery here in New England uses all sorts of barrels, one of which is from Laird’s 130 proof Apple Brandy. A base 10% Tripel was aged in this barrel and you can tell there’s added heat. % wise is unsure but I always assumed there would be some “seepage” of existing alcohol from spent barrels to add to its housed beers ABV.

Isn’t blending of any spirit with beer totally forbidden across the US?

And this law would suck for those using Brandy, Bourbon and what-have-you out there on the Left Coast. RR does use all wine barrels, no?

By: J

Thu, 20 Mar 2008 17:37:19 +0000

Stan, I think that’s correct about the wine barrels. I can’t remember if Vinnie has any other barrels, but I know most, if not all, are wine ones.

By: Stan Hieronymus

Stan Hieronymus — Thu, 20 Mar 2008 17:14:35 +0000

Jay,

I’m not arguing for the measure, but a couple of things:

- This would seem to exclude wine barrels, right? Not distilled. So all the barrels Russian River uses would not be at issue.
- I’ve talked to brewers, NOT from California, who have seen abv additions of 2% from fresh bourbon barrels. That takes a 5% beer to 7%, a 40% increase. The beer was also an unpleasant bourbon bomb that won’t be attempted again.

I can see it would bother a lawmaker if 2/7ths of abv is coming from distillation. What if you instead tried to package a blend of bourbon and beer?

Of course you are right on all counts. A waste of time, particularly since we are talking about small quantities (particularly compared to alcopops).

One more thing. This is an issue in England, keeping Fuller’s from releasing barrel-aged beer.

By: Jim Randell

Jim Randell — Thu, 20 Mar 2008 15:30:46 +0000

Another example of why the least government is the best government. Spare us from those who would do good, for their hands will never be stayed by compassion pr mercy but instead will be driven by a passion to do good [or else].