Bourbon Barrel Aged Belgian Stout

BOURBON BARREL BELGIAN STOUT

 The Belgian Stout is not a traditional Belgian beer. It is not recognized as an official style in the Beer Judge Certification Program guidelines, rather they consider it a Dark Ale and not a stout. Belgian beers don't normally come in Stout, but American beers certainly do. The Belgian Stout, therefore, is a hybrid of the classic American Stout and an Abbey Ale, the traditional Belgian beer. 

Allagash Black was the beer that really turned the beer drinking culture onto the potential of what would become the Belgian Stout. Part dark Belgian Ale, part Stout, Black twisted the styles together to create a complex, smooth, roasty beer that has become a boutique beverage of high quality and demand. 

Because the Belgian Stout is a very new style of beer (and not really Belgian at all), it's history is still being written. Many times, beers in this vein are barrel aged, a practice that has been used for nearly 800 years. Archeological evidence shows that aging beer in wooden barrels has been a feature of Belgian beer since the 13th century. Most of these beers are of the fruited variety, with wild yeast fermentations and low alcohol content being the preferred beverage of the era. Tillerman's Brewery is a Lambic forward brewhouse in Belgium that has been operational since 1702 that features classic barrel aged Belgian Ales. 



Belgian Stouts are noteworthy for their complexity, melding chocolate, tart fruit, and coffee flavors with a higher than average alcohol percentage. This high ABV, sometimes upwards of 11%, is generally hidden by bold flavors and a velvety body. The style can be considered an Imperial Stout in some cases. The high original gravity allows the beer to be aged for extended periods of time as well. Many times Belgian Stouts are kept in bourbon barrels to add yet another layer of flavor to this already savory beer.

In our Belgian Stout we mimic the barrel aging process. Since we don't have an actual barrel to use, we soak wood chips in bourbon and add them to our secondary fermentation. In this batch, we are going to use 2 ounces of oak chips and Jack Daniel's whiskey. The procedure is quite simple: Just put your oak into a sealable container like a mason jar and cover with whiskey. We use lower quality whiskey like Jack or Old Grandad because we don't want to waste our good stuff on wood. Seal the jar and let it sit for a week or two. The whiskey will soak into the wood over time and create a mock bourbon barrel addition. We don't add the liquid. Strain the wood out of the whiskey and incorporate that into a second stage fermentation and let it sit for at least a week, preferable 2 or 3. 


OUR RECIPE

12 lbs 2-Row Pale Ale Malt
1 lb Black Malt
1/2 lb Special B
1/2 lb Biscuit Malt
1 lb Flaked Barley



1 oz Hallertau Mittelfruh Hops
1 oz Fuggles Hops

1/2 lb Dark Candi Sugar

BE-256 Dry Belgian Ale Yeast


Malts We Use

2-Row Pale Ale Malt: A traditional American base malt, this won’t impart too much color or flavor. It is a clean, crisp malt that works well with specialty grains and most beer styles. American varieties are generally less starchy and lighter in color than their English counterparts and less flavorful as Munich or Pilsen base malts.

Black Malt: Black malt will add dark black colors as well as roasted and bitter flavors to beer. It will impart some charcoal and black coffee aromas to stouts and porters. Black malt should be used with caution as the angular flavors can overpower a beer with astringent characteristics that may not be welcome.

 Special B: A uniquely Belgian malt, Special B is dark and very flavorful. It is responsible for color and sweet flavors such as caramel and raisin. Most darker Belgian beers have some amount of Special B included in their malt bills. 

Biscuit Malt: Much like the name entails, Biscuit Malt imparts warm bread flavors and toasty aromatics to beers. Biscuit Malt imparts some dark coloration and can be used in most styles of beer when a bready quality is desired.

Hops We Use

Hallertau Mittelfruh: Considered by many to be the classic German noble hop, Hallertau Mittelfruh has left its Bavarian home to become one of the most used European varieties. It offers little hop bitterness but makes up for it with strong aromatic notes of spice, flowers, and fresh hay. 

Fuggle: A versatile and traditional English hop variety, Fuggle was introduced in the 19th century and has been a staple of British beers ever since. Usually an aromatic hop, it can be used at any point in the brewing process. 

Yeast We Use

BE-256: A high octane Belgian dry yeast strain, BE-256 is used for larger ales that require a stronger yeast. Fast acting and powerful, BE-256 develops balanced flavors and aromas, allowing the malts and hops to come through. 

Adjuncts We Use

Flaked Barley: Flaked barley is added to stouts to create a bigger, heavier beer without adding any extra alcohol or color. Flaked grains are one of the key differences between stouts and porters, along with a higher ABV and more robust flavor. Flaked barley adds silky texture and warm, smooth mouthfeel to a beer and can be used liberally in stouts.

Candi Sugar: A traditional additive to Belgian Beers is Candi Sugar. Derived from beets, Candi Sugar adds sweet flavors and some color, but it's main job is to spike the ABV of a beer and in larger quantities dry out the finish. 

 



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