What is it about beer? Home brewing is intriguing enough to keep me up til after midnight when I’m getting up at 3:30 am to drive for 11 hours.
My brother Paul has been a home brewer for a few years now. Every few months, his basement and garage turn into the latest brewing experiment. The latest: a bourbon barrel stout that has been fermenting for about six weeks. It starts as a stout, then he added charred oak chunks soaked in bourbon, and some Knob Creek, to the mix. You can see those wood chunks left over in the bottom of the glass fermenter.
The bottling operation was pretty simple. He filled them, I capped them. We ended up with a good quantity of 12 ouncers and bigger bottles. And the best part: sneaking an early, un-carbonated taste from the bottom of the bottling bucket. It’s gonna be a great treat come September.