Beer Alchemy

Alan Charnley

While drinking or brewing beer, Alan is game for a sudsy intellectual conversation. Typically, favors IPAs, Reds and Scotch Ales, but as the PNW skies darken in the winter, he turns to Strong Ales, Stouts and Barleywines to keep him warm.  With each sip, taster, or pint, he thirsts for the next and better beer.  Alan's thirst knows no boundaries; from local & International beers to everything academics and politics his thirst is unquenchable.

In the movie, Robin Hood: Prince of Thieves, starring Kevin Costner, the character Friar Tuck shared the thought, “This is grain, which any fool can eat, but for which the Lord ... Let us give praise to our maker and glory to his bounty by learning about... BEER!”  This enthusiasm I feel is part of why I have seen friends who have gone first into home brewing and then to take steps of starting a brewery.  I also feel it reflects humanity’s long history and love of beer.  This history, this love extends into why beer-drinking parties are as much of a thing in the Pacific Northwest as wine parties have been in the past.  Not to say wine is bad by any means,  many of us in the PNW enjoy it.  This love of wine has also inspired aging beer in previously used wine barrels.  

Image from Robin Hood: Prince of Thieves (1991)

There is magic in repurposed wine and spirit barrels. Thus, aging beer in said barrels gives beer the infused flavors of wine and spirits that we love so much. I feel good about this. We, as craft beer lovers, need to encourage this brewing alchemy.  For those that don’t like their food touching on their plate, this brewing technique may sound weird. Brumotactillophobia is weird. However, there are some food combinations that just don’t pan out; or do they. If you give it a try, you can experience magic with every sip.
 Here are some examples of barrel aged alchemy I have been amazed by:

• Gin Barrel Aged Lunch Pail by North Sound Brewing
  • Obviously, aged in gin barrels
  • ​Ideally, I recommend serving this craft beer on a hot summer day with a lime wedge.

 

• ​College 2 (Conflux Series) by Deschutes Brewery & Hair of the Dog Brewing Company
  • Aged in a mixture of three different types of barrels: pinot barrels, American oak and rye whiskey barrels, and cognac barrels
  • ​​I served this craft beer with lamb stew and infused it with fondue for a Christmas Dinner.    

However, beer finds you, may it be a successful. In the spirit of Friar Tuck, learn about the wonders of how beer is experience and brewed.  Drink it and be merry.  Most importantly, share your magically blessed beer with good people and great food.  

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You can always find Alan on Untappd sharing his experience with craft beer.