In December 2014, a friend of a friend acquired a 53 gallon barrel that had previously held Knob Creek Single Barrel Reserve whiskey for 9 years. It made its way from Kentucky to Ann Arbor and now lives in my basement.
Since then we’ve rotated beers through it. In order of fill date:
- Imperial Stout
- Scotch Ale (this beer naturally soured)
- Oud Bruin (we pitched 8 packs of Blackman Flemish Sour Mix)
- Tart of Darkness Stout (here we introduced Brett C., actually a strain of Brett Anomalous)
- Dark Saison
- Belgian Golden Strong
We empty + refill every six months or so. The brewers are a rotating cast, with people dropping in and out. We typically aim to bring 11 shares of 5 gallons each, filling the barrel to the top and leaving some extra to top up the angel’s share.
This barrel has produced consistently good beers, and at this point the sour character is locked in. Beers from this barrel have won silver and gold medals in the American Wild Ale category at the 2016 & 2017 Michigan Beer Cup. Brewers often perform a tertiary fermentation on fruit – tart cherries are a favorite, this being Michigan – and sometimes blend with young or clean beers to cut sourness to taste.