And, no, you don’t charge enough.

For those who care of numbers and such things, we here at Jolly Pumpkin are now up to 84 barrels, a 2000 L oak tun, a 1200 L, and a 1000 L. We hope to add more smaller barrels as the year goes forward and perhaps another 1000 or 2000L late in the year. We sold a little over 650 US BBL of oak aged beer in 2006 and hope to hit over 1000 for 2007. All wild and sour to one degree or another.

$15 for 375 ml? I think I need to raise my prices!

Cheers,
Ron

Still 4500 bottles for the public amounts to 375 12-bottle cases. Enough that those who really care should be able to find it, but still pretty rare and not nearly enough for Oprah-mania.

Check with your local distributor about their availability – if you need to find out who that is in your area I can certainly look for you next week.

“Hand-cured meats” are probably easier to find … unfortunately.

Beer in wood is not new, but considering what it adds to beer sort is. I had a fascinating conversation with a winemaker the other day about the importance of time in the barrel – how a wine that spends less time on wood may give the impression of spending more because the wood flavors aren’t as integrated.

It comes down to what we taste. I admit that going in I’m expecting the barrel-aged to have an advantage. However I also know that Oak Aged Yeti from Great Divide is pretty darn good and that’s done on chips.

http://www.captainlawrencebrewing.com/beer.htm

He’s also planning on putting the Smoked Porter in Port barrels.

Cheers!

BTW…JW Lees “cheats” with their “barrel aged” Harvest Ales as well. As in they don’t use actual casks from the distiller but they recreate the stuff themselves. BOO!