In my most recent check-in with our beer friends at Ferguson, I learned quite a bit, especially if you’re a fan of locally produced barrel aged beers, cans, and cider.
Head brewer Robb Abell is working quickly and diligently as possible to fill all of his wooden barrels for barrel aging.
“I currently have 15 barrels completely filled with varying styles of beer,” said Abell. “I have always believed that beer should be educational and fun at the same time, so for as many styles as I could, I put that beer into two different kinds of barrels.”
I’ve been really enjoying the continued growth and popularity of the barrel-aging that has been going on in our area. Barrel-aging gives beer added flavors and aromas that are pulled in from the barrel itself.
“I don’t think enough people realize how much difference the barrel selection can make,” said Robb. “So I am hoping that this opens some new eyes to the barrel-aging process. I have no way of knowing when any of these beers will be ready, it is really up to the barrels to decide when they have finished with the beer, and I do not want to rush it.”
Abell will not be disclosing the names or the styles of anything in the barrels until they “have spoken.”
The Future Is Cider, My Son
Apparently, a brewery cannot just decide to brew cider if wants. Right now Abell and his team are wading their way through a sea of red tape in order to get the proper licensing to start cider production. The good news is that when the paperwork is ready, they have a recipe that they are happy with, it is just a matter of making sure they are legal before they start production.
It’s also in Cans
Cans are coming. Abell says they have arrived and now they are doing the work to make sure they meet brewery requirements. “Then I’ll start preparing the beer to go in them. But I want to be able to hold the cans in my hands before I get things in motion to start filling them,” said Abell.
