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Author Topic: Bourbon/Maple Syrup Barrel Aged  (Read 515 times)

Offline HopDen

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Bourbon/Maple Syrup Barrel Aged
« on: March 12, 2024, 10:58:50 am »
Made a Belgian Dark Strong Ale this past December> Aged it on french oak sticks that I soaked in apple brandy. Everything about this beer was great except it needed more time on the oak. Then I just couldn't help myself, I ordered a small format (10) gallon Distillery 291 bourbon barrel that aged the bourbon for 1 year and then they aged pure maple syrup in it for 6 months. I will make the same recipe and lay it down in this barrel for about a year. Obviously I will have to closely monitor it. Cheers!

Offline erockrph

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Re: Bourbon/Maple Syrup Barrel Aged
« Reply #1 on: March 13, 2024, 08:53:25 am »
That sounds like a really cool flavor combo. I can't wait to hear how it turns out.
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Offline fredthecat

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Re: Bourbon/Maple Syrup Barrel Aged
« Reply #2 on: March 13, 2024, 06:02:20 pm »
i know people will disagree with me, and i havent tried it - but im increasingly thinking that the "maple syrup just ferments out and leaves nothing" thing may be at least partially a myth.

number 1 - "maple syrup" isnt all just maple syrup.


Offline HopDen

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Re: Bourbon/Maple Syrup Barrel Aged
« Reply #3 on: March 13, 2024, 06:27:37 pm »
number 1 - "maple syrup" isnt all just maple syrup.

Please tell us what maple syrup is if not 100% maple syrup.

Offline fredthecat

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Re: Bourbon/Maple Syrup Barrel Aged
« Reply #4 on: March 13, 2024, 08:32:35 pm »
number 1 - "maple syrup" isnt all just maple syrup.

Please tell us what maple syrup is if not 100% maple syrup.

it means that maple syrup varies in colour/flavour based on tree type, year, time in the season (early, mid, late), sugar concentration after boil etc. you could have maple syrup boiled down to 80g sugar/100g or left at a light 40g sugar/100g

there i explained it to you (plural).

just like "malt" isn't malt

Offline HopDen

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Re: Bourbon/Maple Syrup Barrel Aged
« Reply #5 on: March 14, 2024, 04:07:21 am »
number 1 - "maple syrup" isnt all just maple syrup.

Please tell us what maple syrup is if not 100% maple syrup.

it means that maple syrup varies in colour/flavour based on tree type, year, time in the season (early, mid, late), sugar concentration after boil etc. you could have maple syrup boiled down to 80g sugar/100g or left at a light 40g sugar/100g

there i explained it to you (plural).

just like "malt" isn't malt

Yes, that I already know. I thought that you were going to tell us that maple syrup has been adulterated with added HFCS.

Offline pete b

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Re: Bourbon/Maple Syrup Barrel Aged
« Reply #6 on: March 14, 2024, 07:50:56 am »
I thought he was going to say that maple syrup isn't all sugar and there are some compounds that would not be affected by all the sugar fermenting.
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Offline denny

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Re: Bourbon/Maple Syrup Barrel Aged
« Reply #7 on: March 14, 2024, 08:29:35 am »
i know people will disagree with me, and i havent tried it - but im increasingly thinking that the "maple syrup just ferments out and leaves nothing" thing may be at least partially a myth.

number 1 - "maple syrup" isnt all just maple syrup.

It's not a myth in my world
Life begins at 60.....1.060, that is!

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Offline pete b

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Re: Bourbon/Maple Syrup Barrel Aged
« Reply #8 on: March 14, 2024, 08:54:10 am »
I think I only tried maple syrup in beer once and it certainly got lost but i have used it in much larger amounts in mead and it has a nice flavor there.
There is always the fenugreek route.
Don't let the bastards cheer you up.

Offline pete b

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Re: Bourbon/Maple Syrup Barrel Aged
« Reply #9 on: March 14, 2024, 08:56:21 am »
Also, a barrel with maple syrup in it for a year and then a beer for a year seems way different than just adding maple syrup before or during fermentation. It seems to me the alcohol in the beer would extract quite a bit of flavor from the maple soaked wood.
Don't let the bastards cheer you up.

Offline Visor

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Re: Bourbon/Maple Syrup Barrel Aged
« Reply #10 on: May 12, 2024, 01:59:30 pm »
   I'm looking for recommendations on methods of using Fenugreek in beers. I have some I bought some time back, but haven't yet started exbeerimenting with how to get the maple flavor into the brew. As a general rule, alcohol-based tinctures are my option of last resort.
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Offline denny

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Re: Bourbon/Maple Syrup Barrel Aged
« Reply #11 on: May 12, 2024, 03:36:15 pm »
   I'm looking for recommendations on methods of using Fenugreek in beers. I have some I bought some time back, but haven't yet started exbeerimenting with how to get the maple flavor into the brew. As a general rule, alcohol-based tinctures are my option of last resort.

Try adding a tsp directly to the fermenter
Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell