When: Thu 28 June 2018
Room: Kegstar Room
Matt discusses the proper handling of barrels in the production of barrel fermented and barrel aged beers.
Firestone Walker Brewing has been using barrels in the making of their beers since 1996 and barrels have become a focal point of the brewery. Firestone Walker have developed three distinct barrel programs – a barrel fermentation program, a spirits barrel aging cellar and a mixed-culture wine barrel and wood tank program. Many of the techniques and implements that Firestone Walker utilise were adopted from the wine making world. They have refined these methods to insure safe and sanitary operations whether fermenting low alcohol ales in barrels or producing mix culture, sour beer in barrels.
Matt will cover developing a wood program insuring that the rest of the brewing environment is not put at risk. He will also cover barrel cleaning and sanitation, preserving and storing barrels over time and proven methods for moving beer in and out of barrels safely and effectively.