Podcasts about oak barrels

Inspired by a question from friend and Patron Amy Payton, this week I cover the history of oak barrels. I go from animal skins in Mesopatamia to modern day barrels, talking about how winemakers decided that oak was the best vessel for wine. I answer her follow up questions too -- How are barrels obtained by winemakers? What happens to them after they are used and are oak barrels sustainable? I learned so much in this show and I thank Amy for the idea.  Get the back catalog on Patreon! Hosted on Acast. See acast.com/privacy for more information.

That's a nice fancy book@suntorywhisky @larcenybourbon @jackdaniels_us @oldpotrero @heavensdoorwhiskey #podcast #radioshow #host #whiskey #whisky #japanesewhisky #bourbon Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man BobSIPS – On this episode we discuss whisk(e)y and bourbon from Yoichi, Larceny, Jack Daniels, Heavens Door, and Old Potrero. Hang onto your glass as we start off with a bang. Justin decides to be quite loquacious while using the word “Skittles.” You have been staring at that whiskey from California and well, now you know how it's going to taste. A kiss of Islay sounds like a Dylan song. We will be discussing this whiskey and rating them from 1-5 with 5 being the best:5:48 Yoichi Single Malt Japanese Whisky 10 Year Old                     5 SIPS13:55 Larceny Barrel Proof Kentucky Straight Bourbon A123              5 SIPS18:50 Jack Daniels Tennessee Whiskey 10 Year Old Batch 2                    4 SIPS23:12 Jack Daniels Tennessee Whiskey 12 Year Old                                   4 SIPS28:33 Old Potrero Single Barrel Straight Rye Whiskey                                       4 SIPS34:04 Old Potrero Rye Sherry Cask Finish                                                4 SIPS38:30 Old Potrero Rye Port Cask Finish                                                    4 SIPS43:00 Heavens Door Bootleg Series IV 11 Year Old                                         4 SIPSinfo@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts & YouTube Music, Spotify, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell SwingPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparx TITLE: FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparx TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Audioport, Earshot, Radio4All, Buzzsprout, RSS.com, PodBeanWhiskey Tasting, Single Malt, Bourbon, Rye Whiskey, Scotch, Nose, Palate, Oak Barrels, Peat, Sherry Cask, Port Cask, Islay, Tasting Notes, Fruit Flavors, Spice, Sweetness, Smooth, Complex, Review, RecommendationsYoichihttps://www.nikka.com/eng/brands/yoichi.html Larcenyhttps://www.heavenhil

We used to think all wine was made in Stainless Steel tanks or oak barrels.  Wrong!  Wine can be fermented in 7 primary vessels.  Yes, stainless steel tanks and oak barrels are two, however, clay amphora, demijohns, wood tanks, plastic tanks / buckets and concrete (yes concrete!) vessels round out the other prominent ones!  Why are there so many different options? Tune in and you'll find out the pros and cons of each vessel are for the winemaker.  And, what each may deliver to you as a wine lover!Special guest, Peter Hemsted from St. Croix Vineyards!  He's the mad scientist of all things related to wine varietals and lets us in on a little secret as to how St. Croix uses winemaking vessels.  Don't forget to FOLLOW, LIKE, SHARE and COMMENT!  We would love to cover your suggested wine related topic in an upcoming episode!Thanks as well to our sponsors:Texas Wine Club and The Magnolia Wine BarWe couldn't do this without you!PS:  Want to help us continue bringing you great content?  Become a sponsor on our Patreon page!  Special sponsor only content is getting rave reviews!  And don't forget to follow us on Instagram too!Cheers!Charisse & KristiFor more insight on concrete vessels, check out Kristi's blog post! https://kristiwinenerd.com/i-love-concrete-is-that-weird/Thanks for joining Somm Women Talk Wine! Check out our socials for more fun filled wine exploration!Instagram:@somm_women_talk_wine@kristiwinenerd@charissehenryfw@kmayfield109All episodes are also on our website:SommWomenTalkWineCharisse and Kristi

This week's show is about the essential art of cooperage, or barrel making. Aussie winemaker and current US National Sales Manager for Tonnellerie Radoux, Craig Holme, takes us through how barrels are made, from forest to cellar. We discuss sustainability (Hint: the issue isn't the barrels or the trees, it's the fact that they come on container ships fully assembled, as winemakers order. Hello, carbon footprint!), how different regions look at barrels, and how barrels are a very personal thing to a winemaker. A cool look inside of an essential part of wine!     Thanks to the Patrons for their insightful questions that augmented the show! To join Patreon, click here.    Here are the show notes: 1. Craig tells us briefly about his early life in Mount Benson, South Australia where his family farmed Cabernet Sauvignon and Shiraz. He discusses how he worked in the wine industry, working harvests around the world, and then becoming a winemaker himself. For 10 years, Craig and his wife owned a small wine brand, called Holme Estate Cellars, which specialized in Cabernet Sauvignon and Shiraz sourced from their family vineyards in Australia. They also bought Zinfandel and Chardonnay from California. He moved into barrels about 10 years ago.   2. We discuss the process of barrel making: Forests -- Troncais, Limousin, Atelier, and American and Hungarian wood The age and requirements for a tree to make barrels (only 2-3 barrels come out of each tree. You read that right). We discuss the French laws and a bit about forestry management Radoux's proprietary tannin scanning method -- Oakscan Splitting wood Seasoning wood -- what it accomplishes, where it's done, the terroir of seasoning Toasting oak -- the process, toast levels available, how toasting is done, and the most popular toasts Radoux's wood, fresh from the forest 3. We discuss the size and shape of the barrel and why it matters (Bordeaux is 225L, Burgundy is 228 L, we explain why they are different and the other common options for barrel size)   One of Radoux's yard for seasoning the staves  4. I become just slightly obsessed with the elephant in the room -- It is completely wasteful for barrels to be assembled in France or Missouri or Eastern Europe and shipped to California, Washington, etc. It's not the fault of the barrel makers, but the expectations of the winemakers. Craig tells us where winemakers are about shipping air thousands of miles, and wasting space in cargo ships, rail and trucks (the coopers are businesses, they are fulfilling orders, it's the winemakers that are mainly at fault here for not demanding assembly close to home).      5. We discuss how winemakers pick barrels and what the choices could lead to in the wine.  Fire shapes and bends the barrels, then toasts them   6. Finally we end with some trends and the fact that oak is awesome, and it's an essential part of wine.    Thanks to Radoux and Craig Holme for joining the show!       All photos from https://www.tonnellerieradoux.com/ ____________________________________________________________________

Yup, the title is a handful, but Daviess County sent us their latest release which is their bourbon finished in Lightly Toasted American Oak Barrels. Cheers y'all!  For 15% off your order at ORCA Coolers, make sure to visit www.orcacoolers.com/bourbon  We're pushing our social media to Picks App! Make sure to visit https://picksshop.com/ and make sure to get the Picks App to get in on all the fun.

Saison añejada en barricas de roble y acondicionada con uvas Petite Sirah • Cosecha 2019 Suena tan sofisticado como lo es su sabor. Chécate esta reseña de tres amantes de la cerveza degustando una gran cheve en la frontera norte de México. #unacervezaalavez #monkishbrewingco #monkish

The guys are back and have an exciting episode for you guys to kick off the 2022 calendar year. They're chatting about New Year's Whiskeys, Booze Goals for 2022, TJ and Ben on Whole 30, and more!

Óskar Logi Ágústsson of The Vintage Caravan & I have a conversation about how he coped with 2020, his 1st brews, the soundtrack of his youth, his 1st shows, the Icelandic Scene, leaving Iceland & coming back, "Monuments", filling the void, The Vintage Caravan Brew & his hangover cure. Throughout this conversation, Óskar was drinking Gæðingur brugghús 's "Beer with Bubbles" the 4.6% ABV Lager while I enjoyed Lagabière x The Wild Shack's "Collabo Wild Shack". This 6.1% ABV Mixed Fermentation Grisette was aged for a year in Oak Barrels & conditioned for three month on Boysenberries. It poured out with a gorgeous dark purple veil, smashed an earthy oak driven nose & slapped a tart berry filled finish. It was delicious! Vox&Hops Brewtal North America is here!!! Brewtal North America is presented by IndieMerchstore, fueled by Heartbeat Hot Sauce Co. & powered by Yakima Chief Hops!!! 22 Unique Band Collabs which were brewed by Metal Breweries will be dropping all across North America this week. Make sure to check out Vox&Hops' Brewtal Awakenings Playlist which has been curated by the Metal Architect Jerry Monk himself on either Spotify or Apple Music. This playlist is packed with all the freshest, sickest & most extreme albums each week!!! Photo Credit: Hörður Sveinsson *** Thanks to our friends at IndieMerchstore & Heartbeat Hot Sauce Co. for sponsoring this episode! *** Episode Links: Website: https://www.voxandhops.com/ Join The Vox&Hops Mailing List: http://eepurl.com/hpu9F1 The Vintage Caravan: https://www.thevintagecaravan.eu/ Gæðingur brugghús: https://gaedingur.beer/en Lagabière: http://lagabiere.com/ IndieMerchstore: https://www.indiemerchstore.com/ Yakima Chief Hops: https://ychhops.com/ Vox&Hops Brewtal Awakenings Playlist: Apple Music: https://music.apple.com/ca/playlist/vox-hops-brewtal-awakenings/pl.u-JPAZbdZFLYG5PxW?ls Spotify: https://open.spotify.com/playlist/5vzYpbveMkVeRkpZ4mEyqD?si=df47dc68b45b4082 Heartbeat Hot Sauce Co.: https://www.heartbeathotsauce.com/ Sound Talent Media: https://soundtalentmedia.com/ Vox&Hops Metal Podcast Merchandise: https://www.indiemerch.com/voxandhops Learn more about your ad choices. Visit megaphone.fm/adchoices

Chris Kells & Mihaela Petrescu & I have a conversation about how they coped with 2020, their 1st brews, joining the Vox&Hops Crew, working on Brewtal North America & if they could create their own unique collab for themselves. Throughout tonight's hang I enjoyed 2 very special brews: Ras L'Bock x Microbrasserie À la Fût 's "L'Anse de Mékinac" & Microbrasserie À la Fût x Ras L'Bock 's "Rouge de L'Anse". This is a unique Collab. Both breweries blended their own version of a Flanders Red with Wild Cherries with the others & then aged the results in Oak Barrels. "L'Anse de Mékinac" pours out with a deep red orange veil, slaps earthy oak on the nose, rips a tart acidic fruity finish & clocks in with a 6.6% ABV. "Rouge de L'Anse" pours out with a cloudy orange veil, radiates oak laced cherries on the nose, smashes a tart smooth funky finish & clocks in with a 5.4% ABV. Get ready for Vox&Hops Brewtal North America which is presented by IndieMerchstore, fueled by Heartbeat Hot Sauce Co. & powered by Yakima Chief Hops!!! 22 Unique Band Collabs which were brewed by Metal Breweries will be dropping all across North America throughout the week of June 21st to the 25th!  Make sure to check out Vox&Hops' Brewtal Awakenings Playlist which has been curated by the Metal Architect Jerry Monk himself on either Spotify or Apple Music. This playlist is packed with all the freshest, sickest & most extreme albums each week!!! *** Thanks to our friends at IndieMerchstore & Heartbeat Hot Sauce Co. for sponsoring this episode! *** Episode Links: Website: https://www.voxandhops.com/ Join The Vox&Hops Mailing List: http://eepurl.com/hpu9F1 The Agonist: https://www.facebook.com/TheAgonistOfficial/ Chris Kells: https://www.facebook.com/Chriskellsvideo Mihaela Petrescu: https://www.facebook.com/mihaontour Ras L'Bock: https://www.raslbock.com/ Microbrasserie À la Fût: http://www.alafut.qc.ca/ IndieMerchstore: https://www.indiemerchstore.com/ Yakima Chief Hops: https://ychhops.com/ Heartbeat Hot Sauce Co.: https://www.heartbeathotsauce.com/ Vox&Hops Brewtal Awakenings Playlist: Apple Music: https://music.apple.com/ca/playlist/vox-hops-brewtal-awakenings/pl.u-aZb0N5xt1Bo4bEV Spotify: https://open.spotify.com/playlist/0i5jcH7WUwdX4sq46Hrb1g?si=7d888bf9c1b547de Sound Talent Media: https://soundtalentmedia.com/ Support the Vox&Hops Podcast: https://voxandhops.bigcartel.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Freedom Oak Barrels Founder Mike O'Rourke Interview: Barrel Aging Cocktails, Favorite Cocktail Recipes, Entrepreneurism, East Tennessee The Birdies & Bourbon team had a blast chatting with Mike O'Rourke of Freedom Oak Barrels about the origin story of the company, development of the release of their barrels and future projects. Freedom Oak Barrels has some developed an outstanding selection of barrels to assist in expanding your cocktail tasting experience. On the show Cal samples his barrel aged Negroni which was outstanding and very unique. These barrels are great for home aging or Fathers Day gifts. Grab some bourbon, sip along and listen/watch. Be sure to check out Freedom Oak Barrels online at https://freedomoakbarrels.com/ to see all about their story, offerings and history. Use Birdies to get your discount when ordering online for yourself or for the perfect gift. Apparel for the show provided by turtleson. Be sure to check them out online for the new season lineup at https://turtleson.com/ The Neat Glass. Be sure to check out The Neat Glass online at theneatglass.com or on Instagram @theneatglass for an improved experience and use discount code: bb10 to receive your Birdies & Bourbon discount. Thank you for taking the time listen to the Birdies & Bourbon Show for all things PGA Tour, golf, gear, bourbon and mixology. Dan & Cal aim to bring you entertaining and informative episodes weekly. Please help spread the word on the podcast and tell a friend about the show. You can also help by leaving an 5-Star iTunes review. We love to hear the feedback and support! Cheers. Follow on Twitter & Instagram (@birdies_bourbon)

What's The Next Beer Podcast is back once again. On today's episode we have Brew Kidz On The Block. A mix Culture Sour Ale with Strawberry, Raspberry, Blueberry, and Vanilla Beans. Second we have Friek A Raspberry Cherry Sour Aged in Oak Barrels. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/andrew-thornton/message Support this podcast: https://anchor.fm/andrew-thornton/support

If this is your first time listening to a Beer O'Clock Australia podcast, welcome! We change the segments up a little each month, however most months we'll discuss some of the latest news from the beer world, we'll talk about some beers that we've been enjoying over the last month & we'll crack something interesting from my cellar, although recent restrictions are making this difficult... This episode is very much a classic Beer O'Clock Australia Podcast; it's late, it's long & it's pretty good (if we do say so ourselves!). There's a whole heap of outdated news that we get our teeth stuck into, we talk about finally being able to get back to beer events as well as some of the great new beers available last month. Finally we finish off by clearing some beers out of my fridge that have been there since early-March, by adding 3 beers to our Ranking of Lagers & also cracking a cellar beer. Hope you enjoy! Show Notes Intro Lots of housekeeping this month   News (3:42) Melbourne is Open Again The Indies - Select Award Winners Beer Cartel Survey Results Lion/Stone & Wood Tap Contract Situation Fosters to "re-launch" in Australia New Venue Wrap Range, Abbotsford Tap Room Zymurgy West, Hop Nation X Navi Collaboration Garage Project Australia HPA launch Eclipse Hops with mixed 12 pack Little Bang release 12,000 Hazy's Shortages of Corona over the festive season Shelton Brothers Go Bust Behemoth Complete Another Crowd Funding ABAC Finds Mainstream Audiences are Unfamiliar with Beer Styles Peter Lalor Top 20 Tasting Paddle (33:25) Capital & Bentspoke to Pour Beers at Manuka Oval Crafty Cabal Re-Launched Lion's Lord Howe Island Brewery Announced VB Advent Calendar & Volley Collaboration Snuggo Dog Treats Brett Sutton knocked back at Bright Brewery Sailor's Grave on Visit Victoria Ad Black Arts, Weihenstephaner & Killer Sprocket All Launch Cans Blackhearts & Sparrows Cantillon Allocation Allagash Arrives in Australia Stone & Wood Pacific Moonshine Smiling Samoyed Win Award with 11 Month Old IPA From Previous Episodes GABS SummerFest Happening in QLD Mornington New Core Range is an Alcohol Free Beer Can Shortages Broo Take Delivery of Their First CUB Delivery Urban Alley Lose Urban Ale Appeal Coopers Sales Spike   What We're Drinking (48:15) Cantillon Event @ Mr West Westside Ale Works Canvent Wolf of the Willows New Brewpub Super Fresh Hawkers Melbourne Cup - La Sirene Day Bacchus Cans   Ranking of Lagers (1:02:04) Back to three lagers! This month we do Nektar (Bosnia & Herzegovina), Windhoek (Namibia) & Snow (China). The new rankings are as follows: Pilsner Urquell (Czech Republic) Tennent’s (Scotland) Carlsberg (Denmark) Quilmes (Argentina) Kingfisher (India) Gullmack (Norway) Lvivske (Ukraine) Sapporo (Japan) Birra Moretti (Italy) Nektar (Bosnia & Herzegovina) Corona (Mexico) Steinlager (New Zealand) Windhoek (Namibia) Heineken (Netherlands) Lion (Sri Lanka) Cisk (Malta) San Miguel (Philippines) Snow (China - Internal) Cantina (El Salvador) 333 (Vietnam) Stella Artois (Belgium) Tusker (Kenya) Budweiser (USA) Skopsko (North Macedonia) Tiger (Singapore) Karlovacko (Croatia) Singha (Thailand) Red Stripe (Jamaica) Bintang (Indonesia) Vonu (Fiji) Cusquena (Peru) Pabst Blue Ribbon (Contract)   Noz's Cellar (1:18:27) The Rare Barrel Sourtooth Tiger Golden Sour Beer Aged in Oak Barrels with Ginger 5.7% ABV Aged Approximately 2 years Thumbs Up   Thanks again for listening guys. Please like, subscribe, review us on your podcast platform of choice - everything helps more people find the show. As usual; questions, comments, suggestions or general statements to angus@beeroclockaustralia.com or dylan@beeroclockaustralia.com & we'll be back later this month! Remember it's always Beer O'Clock somewhere in the world!

Tasting 69 is a special one! We were excited to have our buddy Jason back on, and new guest Texas Chris, to drink some Monkish! This brewery, out of Torrance, CA is one of the most hyped breweries in the world and we got to drink four of their offerings. We are very excited to drop this on a Monday, in honor of Monkish Brewing Co. Thanks for listening and Till the Last Drop! Beer Line-up: Stackin' Chips, Cosmic Type Stuff, Rap Shrapnel, and Hearts Turn Brave (Four Hazies) all from Monkish Brewing Co. Spotlight: The Purple (Spontaneous Wild Ale Aged in Oak Barrels with Black and Red Raspberries) from de Garde Brewing. Intro and Exit Music provided by bensound.com

Tasting 59 is courtesy of our good friend, loyal listener, and latest guest, Aaron Young! He was gracious enough to bring us down five bottles of one of the most sought after breweries in the country, Hill Farmstead Brewery out of Greensboro Bend, Vermont. Not only is it ranked highly in the States, but was labeled 2018 Best Brewery in the World by RateBeer. If you're lucky enough to get your hands on some, you'll understand why. Beer Line-up: Sankt Hans (Farmstead Amber Ale Conditioned in Oak Puncheons), Civil Disobedience (Blend of Farmstead Ales Aged in Oak Barrels), Flora (Farmstead Wheat Ale Aged in Wine Barrels), Aaron (Barleywine-Style Ale Aged in Bourbon Barrels) and Beyond Good and Evil (Imperial Stout Brewed with Wheat and Maple Syrup and Aged in Bourbon Barrels) all from Hill Farmstead Brewery. Local Spotlight: Triple Berry Double White from Marble Brewery. Intro and Exit Music provided by bensound.com

Tasting 2 of Season 2 (or 54 if you're keeping track that way)! Our buddy Nick was back in town so we revisited one of our favorite breweries we've showcased in the past with him, Allagash Brewing out of Portland, Maine. If you know our thoughts on Allagash, you'll know this was a good episode. This was also our second recording of the night so things got a little on the degeneracy side of things. Thank you for listening and till the last drop! Beer Line-up: Merveilleux (Sour Ale Aged in Oak Barrels), James and Julie (Sour Brown Ale), Little Sal (Sour Ale Aged with Blueberries), Coolship Red (Ale Aged in Oak Barrels with Raspberries), and Barrel & Bean (Tripel Ale Aged in Bourbon Barrels and Blended with Cold-Brewed Coffee), all from Allagash Brewing Company. Spotlight: Mai Tai Fling Craft Cocktail from Boulevard Brewing Company. Break Music is Anybody Seen My Baby by HoneyBoy Dupree Intro and Exit Music provided by bensound.com

*Mild spoiler warning for Midsommar* Much like the plot of Midsommar itself, this episode starts off as a simple movie review but quickly goes places you might not expect. We get into the balancing act of horror comedies, our greatest fears, racial profiling, Rocky and Bullwinkle and so, so much more as every bit of the 13.3% abv hits our brain stems. Cheers! Beer of the Week: Weyerbacher Insanity Ale Aged in Oak Barrels

Tasting 44 features some breweries out of one of our favorite beer states, Colorado. We had our buddy Casey on this episode so we decided, it was only right to surprise him with Casey Brewing and Blending. Before we got to that we had some offerings from Oskar Blues Brewery, we had a not so great experience with the local spotlight, Matt and Zach got into an argument about the moon landing, we test out some sound effects, and we discussed fish transportation. Beer Line-up: Pinner (Throwback IPA), Old Chub (Scotch Ale), and Hotbox (Coffee Porter) from Oskar Blues Brewery. The Low End (Ale Aged in Oak Barrels), Cherry Fruit Stand (Ale Aged in Oak Barrels with Cherries), and Funky Blender Preserves (Nectarine) from Casey Brewing and Blending. Local Spotlight: Old Pine Pilsner (Aged in Barrels) by Broken Trail Brewery & Distillery.   Break music goes back to our "in-house band," Oliver Riot and their song, Omen. Intro and Exit Music provided by bensound.com

What We’re Drinking Tagboard 2018 by Black Project Spontaneous & Wild Ales American Wild Ale 5.5% ABV A blend of Lambic-inspired, coolship spontaneous beer, brewed in accordance with the Méthode Traditionnelle guidelines, aged for three years in neutral oak, then, combined with freshly picked Neomexicanus wet hops from Voss Farms in Arvada, Colorado. We further aged the beer for two weeks in more than 20lbs of hops in each of several freshly emptied red wine oak barrels. Endicott Estate Blend by American Solera Farmhouse Ale - Saison 6% ABV Farmhouse Ale Aged in Oak Barrels with Local Blackberries and Blueberries. Harrison's Beer Story This week Harrison speaks about the Kolsch, it's origins, and resurgence as a favorite among warm-weather drinkers. Sponsor Show off your love of Untappd. Check out our online store and pick up Untappd branded glassware, shirts, sweatshirts, hats, and more! Go to http://store.untappd.com and enter the coupon code “PODCAST” at checkout to get 20% off all orders Stories From The Drinking Socially Facebook Group Jon references the recent growth in activity on the Group and dives into some local suggestions from worldwide listeners. Connect Twitter Facebook Instagram

Paradox Beer Company is our featured brewery for episode 41! A little brewery in Divide, CO, Paradox might be one of the coolest breweries any of the BFT crew has ever been to, and we decided it was time to showcase them on our show. We were lucky enough to have a variety of the beers, new and old, to taste and break down and we hope you enjoy this as much it as much as we did. Beer Line-up: No. 60 2018 B'aril Blood (Wild Sour Ale with Pomegranate Juice and Tangerine Peels Aged in Oak Barrels), Skully Barrel No. 19 (Sour Ale Brewed with Cranberries Aged in Oak Wine Barrels), No. 48 2017 The Cherished (Wild Sour Brown Ale Brewed with Dark Cherries and Cacao Nibs Aged in Brandy Barrels), MF, Hybrid Marionberry Zangria (Mixed Fermentation Foeder Aged Wild Ale Brewed with Marion Blackberry and Malbec Grape Juice), and Deux Ans Anniversary Ale (Special Reserve Ale Aged in Oak Wine Barrels), all from Paradox Beer Company. Local Spotlight: Hazy Guava IPA from Kaktus Brewing Company.   Break music is Do You Feel the Same by No Diving. Intro and Exit Music provided by bensound.com

The Huffington Post recently named the Okanagan Valley, B.C. the number one wine destination in the world, and it’s natural beauty attracts hundreds of thousands of tourists year to their 185 wineries. Listen to Dave and Sandi's travel north through the valley and what aspects make this region unique. Plus, learn about barrel aging in French and American oak and Dave’s night at the B.C. Wine Experience with Okanagan winemakers, featuring cuisine from Seattle restaurant legend Tom Douglas.

S2 E05 Croze Nest Oak Barrels

 Sam "The Hero" Hunter is back to give us the lowdown on Comedian Pete Davidson's vanishing act. He was there the night SNL's Pete Davidson walked out of The Stress Factory Comedy Club in Bridgeport, Connecticut. He also tells about opening for Jackass's Steve O for 4 shows. We also Talk about Tripping on acid and what our favorite comedy movies are. All while we clean out Keg's fridge of some Maryland Beers. Some we liked and others...Not So Much. New music from COMETA m/ m/Fun episode with Sam and some Beer Man Beer!  CANNONBALL!!! SOLID || NOT SOLID: Maryland Breweries Heavy Seas || Gold Ale || 4.5% ABV || SOLID Heavy Seas || Powder Monkey || English Pale Ale || 4.8% ABV ||SOLID PARADOX Beer Co.|| No.54 Cherry Crisp (2017) || Wild Sour Ale, Brewed with Cherries Aged in Oak Barrels || 8.0% ABV || NOT SOLID DC BRAU || American Pale || 6.0% ABV || NOT SOLID MUSICCOMETA @ Cometamusic.com EMAILbeermanbeerpod@gmail.com INSTAGRAM Comedian Sam Hunter || @bigsamhunterBeer Man Beer || @beermanbeerpodcast_Jonny Benson || @therealjonnybensonKeg Kettles || @j.keg_ket_bm

GOAT episode! We are back with for our 23rd show and returning from last week is Nick! We enjoy more laughs and delicious beer from Allagash Brewing Company out of Portland, Maine.  Beer Line-up: White (Belgian-style Wheat Beer), Black (Belgian-style Stout), Curieux (Belgian-style Golden Ale Aged in Bourbon Barrels), Hive 56 (Ale Brewed with Honey and Brettanomyces), Farm to Face (Sour Ale Aged on Peaches) and Pick Your Own (Sour Ale Aged in Oak Barrels with Cherries, Strawberries, Raspberries and Blueberries) all from Allagash Brewing Company. Local Spotlight: 10 Day Scottish Ale by Flix Brewhouse.   Break Segment is something from a little movie called Space Jam. Intro and Exit Music provided by bensound.com.

Using Oak Barrels in Cidermaking - What do you want to know? Ryan Monkman of FieldBird Cider based in Prince Edward County, Ontario Canada presented an extended seminar on Oak Barrels at CiderCon 2019 in Chicago. [caption id="attachment_4008" align="aligncenter" width="225"] Ryan Monkman - FieldBird Cider in cellar[/caption] The workshop description: It’s like a Choose-Your-Own Adventure book...but with booze. A dozen mini-talks on oak. The crowd decides what to cover and what to scrap. We’ll open with an introduction on barrels then throw it to the horde. A vote at the end of each mini-talk will determine what we explore next. We'll finish when the clock stops - leaving time for Q&A. During the presentation Ryan had 4 ciders to taste that he with different degrees of oak applied ~ Some in barrels, some with oak chips with different levels of toasting. Ryan has already been on 2 episodes of Cider Chat Barrels and Bâtonnage A Cider Barrels with a Cooper, A Maker and Thierry Lemaire Topics Covered: Do you lose the oak overtures in carbonated cider? How is the barrel made and why it matters? And how does the barrel’s design and wood used affect the cider Topping up your barrel with lees and cider What to do with the lees. Ryan keeps the yeast lees around. He uses less as part of the top up of the barrel You can also top it off with gas. “Stirring is my favorite part” Use whatever you can to keep the lees back into suspension To stir or not to stir? Not everyone does stir. Lees are reductive and can reduce fruit aroma in a cider Does Ryan exclusively use French oak barrels. - No He has one American Barrel (named “Ria” and filled with Perry!! and plans on getting more American barrels and also a Canadian barrels too. How often to stir barrels Ryan stirs 2x/day during initial fermentation Then twice a week Long term twice a month or every two weeks to top off the barrel Ryan leaves the cider on lees until it is ready to bottle The toasting of a barrel impacts the toasting of the barrel. The lighter it is toasted the lighter the oak overtures. more toasted more flavor “With oak you can build complexity!” [caption id="attachment_4007" align="aligncenter" width="225"] FieldBird Cider "Buzzing Chatter" 2017[/caption] Using oak chips Question is - when do I want to use them? Which oak to use - not all oak is alike. What % of a French oak tree can be used to make barrels? 20% The remaining 80% of the tree is used to make railroad ties in France The oak planks are dried outside for 2-4 years Coopers can use a reed between pieces of wooden staves They use to use wheat flour - but no one use wheat flour anymore Because only 20% of the tree can be used is one of the reasons why French oak barrels are so expensive. Reconditioned barrels? Worth it? Different oak barrels Whiskey barrels are more loose grained Chardonnay barrels in CA are tighter The main wood of choice is white oak Main variety of French oak used is “Quercus robur" (Limousin oak) which has a high levels of tannin and low levels of flavor What do you want to say with your cider What to do? Do a whole bunch of different things. Any barrel is better than no barrel Bourbon barrels - coarse grain - heavy grain into the fire zone - aromatic but not a the structure side - to get vanillin note it requires time. Wine barrel - tight grain - light to medium toast - french or European oak Contact for FieldBird Cider Website: https://fieldbirdcider.com/ Buy FieldBird Cider Facebook: https://www.facebook.com/fieldbird.cider/ Follow on Instagram @fieldbird.cider @ryanmonkman Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube Join the #ciderGoingUP Campaign today!   

Find this episode with photos and all archived episodes at the page for Cider Chat's podcasts Subscribe and Listen via iTunes, Google Play, Stitcher (for Android), iHeartRadio and wherever you love to listen to podcasts. Barrel aging cider is as old as time. Considering that, one would think that it should be pretty straight forward to pour fresh pressed apple juice into a barrel and create a delicious end product.  Right? Wrong! Barrels require preparation and maintenance to make sure that the end product is well balanced. In essence, you are not only managing the cider, but the wood too since both are alive with microorganisms. In this chat we delve into reusing a barrel that was originally charred, then had whiskey added. Brooklyn Distillery the orginaial owner of the 25 gallon barrel sold it to Exhibit A Brewing Company. Matt Steinberg owner and brewer of Exhibit A put an Imperial Stout in the barrel. I purchased the empty barrel from Matt for cider and share with you my long weekend of discovery on preparing the barrel for cider. The goal is to keep the wood staves moist and swollen so once the cider is added it doesn't leak. In addition, funky bacterias like acetobacter and wild yeasts must be kept out so your barrel doesn't begin to smell like vinegar. But How to Set up and Prepare a Used Barrel for Cider? First a warning everyone should heed: If your barrel had spirits avoid using a sulfur stick as it can inflame the residual spirits and make that barrel explosive. Some say add citric acid and SO2. Matt said to rinse the barrel with warm water, empty it, and then wrap in in plastic wrap. I figured this would become an even more inviting environment for those funky bacterias that can really messed up your cider. I decided to add water and SO2. Fingers crossed, as I will be getting back to how the barrel rolls in follow up episodes of Cider Chat. Cool words and Vocabulary you should know Amphora - clay vessels used to hold wine. Made by potters and used by the Egyptions and Romans Kveri - a larger version of the amphora that was placed in the ground and used to make wine. Listen to episode 011-Geoff Richardson | Castle Hill Cider, Virginia Castle Hill makes cider in their onsite Kveris! Too Cool!!! Vinny Nail - Vinny Cilurzo of Russian River Brewing Company is the man behind the nail that brewers put into a barrel and use it to take samples. Mentions in this chat! Eve's Cidery special August deal for Cider Chat listeners Breukelen Distillery Beer and Winemaking Supplies, Inc 057 Eric Bordelet | Normandy, France Part 1 058 Eric Bordelet | Ancient Pears Chay Tour Part 2 087: Cyzer, Mead & Kombucha | ArtBev, MA With Garth Shandyfelt Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Follow on twitter @ciderchat Haven't downloaded this chat yet? Here is is again.

We’ve been planning this one for a while, and we finally get to drink a lineup of delicious beers from The Rare Barrel. We review five beers from these young fermentation and blending experts out of Berkley, CA. Ryan did his research, so you’ll learn a lot about the brewery, including the somewhat unusual process by which they make beer, the “3 sip rule”, their naming inspirations, and how they go about finding the real “rare barrel.” There’s a good ten minute discussion about membership programs/reserve societies, and the potential advantages and problems those can present. We also play another game of Beers Against Humanity, which forces us to get pretty weird and raunchy. Gattaca!   Ryan 1. Forces Unseen (Golden Sour Beer Aged in Oak Barrels) 2. Wise Guise (Red Sour Beer Aged in Oak Barrels with Raspberries) 3. Ensorcelled (Dark Sour Beer Aged in Oak Barrels with Raspberries) 4. Shadows of Their Eyes (Dark Sour Beer Aged in Oak Barrels) 5. Another World (Red Sour Beer Aged in Oak Barrels)   Craig 1. Ensorcelled (Dark Sour Beer Aged in Oak Barrels with Raspberries) 2. Forces Unseen (Golden Sour Beer Aged in Oak Barrels) 3. Wise Guise (Red Sour Beer Aged in Oak Barrels with Raspberries) 4. Shadows of Their Eyes (Dark Sour Beer Aged in Oak Barrels) 5. Another World (Red Sour Beer Aged in Oak Barrels)

Industry trade groups are warning the bourbon industry that our white oak forests are not sustainable. Is this true? Without enough oak trees to support the bourbon industry, what will this do to bourbon as we know it? As you know, bourbon can only be aged in new charred oak containers (majority of which are barrels). So the bourbon industry depends on the oak forest and without it, bourbon will most certainly change.