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The Beer In Me :: Forums :: General Beer Topics :: Beer Releases
<< Previous thread | Next thread >>
Saint Arnold Bishop's Barrel No. 2
Moderators: Andy, Ken, Hayduke
Author Post
Sun Mar 03 2013, 08:46AM
Founder and President

Registered Member #1
Joined: Mon Mar 10 2008, 08:14AM
City & State: New Orleans, Louisiana
Posts: 5922
Thanked 443 times in 414 posts
Saint Arnold Bishop’s Barrel is a series of releases of beers that have been barrel aged. The barrels have been chosen to enhance and complement the characteristics of the underlying beers. The beers may be something we brew regularly or may have been brewed solely for the purpose of putting into a barrel. Aging times can range from a few months to well over a year. The batches are identified by the number on the neck label. While these beers can be aged, they have done a fair amount of aging in the barrels and are designed to be enjoyed soon after bottling. If you are going to age these beers, it is best done in a refrigerator, not at room temperature.


Old Ale in Chardonnay Barrels with Cherries

Date Brewed:

November 2, 2011

Date Racked:

December 3, 2011

Date Bottled:

February 8, 2013

Beer style in bbl:

Old Ale

Type of Barrel:

Saintsbury Chardonnay barrels

No. of Barrels


Cases Made:

1,146 (cases of 12 oz bottles)

Kegs Made:


Original Gravity:


Final Gravity:



7.8% ABV (after barrel aging)


13 IBU (it lost 8 IBU during aging)

Description: This is a beer for people who like their beers a little funkier, while not being a completely wild beer. The Chardonnay barrels came from Saintsbury, our founder Brock's cousin's winery in Napa, California where they ferment the Chardonnay in the barrels. On December 3, 2011, we filled the barrels with our Christmas Ale. We then added sour cherries to the barrels and put them up in our barrel room where they rested, fermented, aged and developed for the next 14 months.

Once it was time to move the 54 barrels of beer downstairs for packaging, we noticed that two barrels had a distinct Brettanomyces (wild yeast) character and two barrels had a sour lactic bacteria character. While on their own, these barrels didn't have the flavors we were after, before dumping them we did a test blend with the rest of the barrels and discovered that the resulting blend was better than any of the barrels on their own. So they were blended in!

Here is our description of the beer: The nose is a combination of sour cherry, oaked chardonnay and a wild yeast character. The taste has cherry and light malt up front, chardonnay in the middle and finishes try with a distinct tartness. The cherry throughout is a light note, never dominating.

The warmer this beer gets the better it tastes. We recommend enjoying between 45°F and 55°F.

-Website Link-

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