This course is intended for operating or aspiring commercial breweries.
Avery Brewing (Boulder, Colorado) is known for its “extreme” barrel-aged beers, such as its 19 percent ABV 5 Monks “Quintuple,” so it’s no surprise that the man behind this madness, barrel-aging guru Andy Parker, has the knowledge to teach you how to:
About the Instructor
As “chief barrel herder” for Avery Brewing Co., Andy Parker oversees one of the more expansive barrel-aging programs of any brewery in the US, producing both clean and sour hits like the bourbon barrel-aged Uncle Jacob’s Stout as well as their new widely-distributed Raspberry Sour. Parker is well-known among professional brewers as a consummate brewer’s brewer, with a deep knowledge of mixed-culture fermentation and a finely honed palate. Despite his penchant for brewing 15%+ barrel-aged stouts, Parker consumes more pilsner than any other style of beer.
Avery's Barrel Program
Course Introduction
Evaluating and Treating Barrels
Reusing Barrels
Receiving Barrels Wrap-Up
Fresh Is Best
Rinsing, Preparing, and Filling Your Barrels
Selecting Your Bung
Dealing with Leaks
Aging In Barrels
Topping Off Barrels
Tasting Your Barrels
Debarreling
Example Setup
Where to Get a Barrel
What’s Good for the Goose
Taste It, But Be Patient
Getting the Most Out of Fruit Additions
Preventing Infection
Blend It
Takeaways
Thank You
All Courses, Intermediate
Steven Anan, head brewer and co-owner of Archetype Brewing in Asheville, North Carolina, takes you through alternative grains—including oats, wheat, rye, and non-cereals.