chazwicke
03-26-2004, 11:28 AM
Here is an interesting tidbit from DC Beer:
DOMINION OAK BARREL STOUT NOW AVAILABLE ON DRAUGHT
>
> The Old Dominion Brewing Co.'s brewers have found a way to bring our
> popular Oak Barrel Stout to bars and restaurants near you! For years, we
> have siphoned our stout into oak barrels that previously housed Virginia
> Gentleman bourbon. As the stout conditions in the barrels for a week, the
> beer picks up sweet bourbon overtones that complement its existing heavy
> roasted malt flavor. We could not produce large enough quantities to sell
> beyond the Brewpub.
>
> After much testing and agony, we have figured out how to make the beer in
> large quantities. We are dry hopping the beer. Not just any dry hopping,
> however; dry hopping with fresh vanilla beans and toasted oak. These
> additions along with a slight adjustment to the recipe to include more
> caramel malts and increasing the alcohol level a bit, bring us very close
> to the original flavor.
>
> Armed with this recipe, we are brewing Oak Barrel Stout for some of the
> well-known beer bars in Virginia, Maryland and DC. The Vienna Inn and
> Bailey’s in Northern Virginia, Max’s on Broadway and One Eyed Mike’s in
> Fells Point and Old Glory, Georgia Brown' s and RFD in the District all
> have it on tap, and initial reports from their customers are extremely
> favorable. Bobby Sinko, bar manager at Max’s, reports, "There was a revolt
> when I took the Oak Barrel off for a couple of days. Now things are
> peaceful again."
>
> Purists never fear: the original barrel-aged brew will continue to be
> produced for sale at the Old Dominion Brewpub, where it remains our most
> popular beer.
>
>
> Cheers,
> Zachary Stein
> Marketing Director
> Old Dominion Brewing Co.
>
> Hope to see you on the last weekend in June for our eighth annual Old
> Dominion Beer Festival! Check out www.olddominion.com for details.
DOMINION OAK BARREL STOUT NOW AVAILABLE ON DRAUGHT
>
> The Old Dominion Brewing Co.'s brewers have found a way to bring our
> popular Oak Barrel Stout to bars and restaurants near you! For years, we
> have siphoned our stout into oak barrels that previously housed Virginia
> Gentleman bourbon. As the stout conditions in the barrels for a week, the
> beer picks up sweet bourbon overtones that complement its existing heavy
> roasted malt flavor. We could not produce large enough quantities to sell
> beyond the Brewpub.
>
> After much testing and agony, we have figured out how to make the beer in
> large quantities. We are dry hopping the beer. Not just any dry hopping,
> however; dry hopping with fresh vanilla beans and toasted oak. These
> additions along with a slight adjustment to the recipe to include more
> caramel malts and increasing the alcohol level a bit, bring us very close
> to the original flavor.
>
> Armed with this recipe, we are brewing Oak Barrel Stout for some of the
> well-known beer bars in Virginia, Maryland and DC. The Vienna Inn and
> Bailey’s in Northern Virginia, Max’s on Broadway and One Eyed Mike’s in
> Fells Point and Old Glory, Georgia Brown' s and RFD in the District all
> have it on tap, and initial reports from their customers are extremely
> favorable. Bobby Sinko, bar manager at Max’s, reports, "There was a revolt
> when I took the Oak Barrel off for a couple of days. Now things are
> peaceful again."
>
> Purists never fear: the original barrel-aged brew will continue to be
> produced for sale at the Old Dominion Brewpub, where it remains our most
> popular beer.
>
>
> Cheers,
> Zachary Stein
> Marketing Director
> Old Dominion Brewing Co.
>
> Hope to see you on the last weekend in June for our eighth annual Old
> Dominion Beer Festival! Check out www.olddominion.com for details.