quote:

"Rich and decadent "Batch 00" is the first barrel aged beer in the history of Tin Roof Brewing Coo. This strong tart ale has an unrepeatable tart cherry and dark chocolate flavor that compliments the array of dark fruit, subtle floral and smokey aromas. All of this is the result of blending, mixed fermentation, and extended aging in bourbon barrels"

Then i saw a write up on it at the advocate

quote:
Tin Roof Cellarman Robbie Wendeborn said the finished product was a blend of Smiling Ivan Russian imperial stout, Parade Ground coffee porter and a milk stout all aged in different barrels, then mixed with fresh Shack Shaker stout. He said the barrels were all of different ages with varying exposure to different yeasts and microbes. Only 60 cases of 22-ounce bottles and a limited amount of kegs will be available. Friday's event starts at 4 p.m. and features music from The Rakers as well as barbecue.

So those in the know, when they say mixed fermentation, was this introduced on purpose or a byproduct from the barrel aging process? And is this a sign of more mixed ferm beers in the future? Possibly using wine barrels/foeders?

This post was edited on 3/30/17 at 10:36 am

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Posted by Matisyeezy

End of the bar, Drunk

Member since Feb 2012

16624 posts

Posted on 3/30/17 at 10:59 am to BugAC

My impression is that they unintentionally infected it, now they are trying to market it as being intentional. I could be wrong, however. That's just my gut feeling.

I think that's a pretty shady thing to do, so if I'm right I'll have lost more respect for Tin Roof. If not, then it's a wash.

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Posted by BottomlandBrew

Member since Aug 2010

27157 posts

Posted on 3/30/17 at 11:16 am to BugAC

Didn't they say on The Sour Hour that the new crew inherited pre-filled barrels from the old crew? And some of them were unintentionally sour and good and some of them were dumpers? I think I'm remembering that correctly.

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Posted by tke857