Weyerbacher Whiskey Barrel Aged

Formerly brewed at Weyerbacher Brewing Co.
Easton, Pennsylvania USA
9% American Strong Ale | 43 Ratings | 27 IBU | Special Release |
“Whiskey Barrel Aged” is a big, dark, malty Brown Ale aged in whiskey barrels. It comes in at 9.0% ABV and 27 IBU. We used a blend of six different malts to give this one notes of sweet dried fruits. The beer was then aged in whiskey barrels to impart big flavors of vanilla, oak, and whiskey. As with all of our Brewers’ Select Series, there is only a limited run of 12 oz bottles available exclusively in the Weyerbacher Visitors Center and the rest of the beer is kegged and sent into the market for select bars and restaurants. Whiskey Barrel Aged is a once-and-done beer like the rest of them. A Lesson in Labels and Names We sometimes forget, as brewers, that there are lots of questions our loyal imbibers may have with regard to why some things are the way they are on a given label. To those that have done this for a long time, it’s just business… get the labels approved so everyone can get the beer! But as a reasonably new person in the brewing industry, I often wonder what else goes into it. I’ve overheard hours of debate about the new labels as we transition the core brands and the rest of the seasonals. I’ve heard some of the roadblocks and the debates about the challenges to overcome. This beer presented me with an opportunity to understand a bit more about the seemingly crazy label process and this post gave me an opportunity to pull back the curtain for you… just a bit. The phonetic letter for “W” in the NATO alphabet is Whiskey. This should be no surprise…. nor should it be a surprise to see that it would be difficult to name a beer after another form of alcohol. It is also no secret that getting a label approved with the feds can be a bit tricky if you have to convey a point and stick within a theme which, in theory, runs against the guidelines for label approval. We thought it would be difficult to figure out how to make a beer called “Whiskey” but we were delighted to receive prompt approval for the name “Whiskey Barrel Aged”. What we really didn’t count on was how hard it is to explain this quirk of labels to the public. So, herein, we will attempt to set the record straight on what “Whiskey Barrel Aged Ale Aged in Whiskey Barrels” really means and why it is worded like that. The federal government’s label rules state that your labels must meet many criteria. With this label we had a significant challenge to overcome: Use the word “Whiskey” in the actual name of the beer yet still clearly indicate that it is a BEER and not if fact a WHISKEY. There is a requirement to specifically indicate what the product actually is; words like “Ale” and “Lager” and “Stout” are all accepted names for forms of beer. Well, Whiskey clearly isn’t. This is where the “fanciful name” and “statement of process” come in. A “fanciful name” can be nearly anything so we decided to describe what the beer is AS its name. We then indicate what it is (ALE) and then follow that up with a “statement of process”. As you look at the label, it says: Whiskey Barrel Aged ALE AGED IN WHISKEY BARRELS Why does it look like we had a lesson in redundancy from the Department of Redundancy Department? Because the “fanciful name” is “Whiskey Barrel Aged”, a description of what our beer is, however the requirement to further indicate it is in fact a BEER and further describe how the beer differs from others follows explaining how we made the beer as the “statement of process”. Here’s where it gets tricky: The word “Ale” in this case, can NOT be a part of the “fanciful name”… hence why the name seems to be a an abruptly ended sentence without a subject. Confused yet? Me, too. SO, ON THAT NOTE: We bring to you the 23rd installment in our brewers’ Select Series: Whiskey (barrel aged).

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Comments


Beer Rating Assistance


Aroma is one of beer's most complex features. Aroma is propelled by lively CO2 and dampened by pillowy heads - especially nitrogen foam.

Malt
caramel bread hay cereal chocolate coffee nuts toast roasty

Hops
resin floral grass spruce citrus herbs

Yeast/Bacteria
dough barnyard cheese basement aromas leather earthy leaves

Other
alcohol banana bubblegum butterscotch clove cooked vegetables cough drop ginger licorice raisin rotten eggs soy sauce skunky smoke vanilla woody
Appearance is how a beer appeals to the eye and includes notes on color, the liquid's visual texture and the head -- the beer's foam top.

Color
pale golden amber orange red brown black

Liquid
clear hazy cloudy sparkling

Head
rocky frothy minimal white tan brown
Taste is what can be appreciated with the tongue. It's easy to mistake aromas for tastes -- the tongue only senses sweet, bitter, sour, salt and umami.

Sweet
light medium heavy

Bitter
light medium heavy

Sour
light medium heavy

Other
salty umami
The palate includes touch sensations on the lips, tongue, gums and roof of the mouth.

Body
light medium full

Texture
thin oily creamy sticky slick thick

Carbonation
fizzy lively average soft flat

Finish
astringent bitter abrupt long

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