Barrel Aged & Sours
Spinnakers barrel-aging program is gaining momentum, making the most of a diverse collection of barrels to produce some unique, tasty, barrel aged beers, sour beers and blends. Generally categorized as Slow Beers, one does not rush these processes, rather the barrels and sours are allowed to mature in a variety of oak barrels on their own time, typically taking upwards of 6 months. With barrels previously used in the production of red wines, white wines and spirits such as whiskey, rye whiskey, bourbon and tequila, time is essential to soak up and develop potential flavours, not just from the wood itself, but from the wine and spirits before them.
There are distinct flavour profiles that come with each barrel, characteristics such as fruitiness, acetic, and brettanomyces (a strain of wild yeast that is used to impart specific flavours, common in Belgian ale styles), with newer barrels contain more tannins. The culture of each barrel is permanent and evolving deep inside the barrel’s wood. Because of this, and a very fine palate of our brewers, we are able to manipulate the flavour profiles of the beers being produced. Through processes of blending, brewers seek a sweet spot combination of barrel aged, sour, and traditionally brewed beer by blending before the beer is packaged and sent to the pub or a nearby store for you to enjoy!
Slow Beers have become a featured class of Spinnakers’ beers with a ‘Flight of Four’ recently added to the drink menu. Some of the rotating varieties include The Wee Heavy Scotch Ale aged in bourbon barrels, a sour brown plum ale, a blackberry saison, and the return of Cervesa Reposada, aged in real Mexican tequila barrels in time for Cinco de Mayo. Check out our beer selection for the latest available sour styles!
Check out our Beer Selection to see what's currently available.
Grab a pint, a bottle or a fill a growler today! 8:00am to 11:00pm
Spinnakers Brewpub & Guesthouses Get Directions on Google Maps