“I love how they give a beer spicy, earthy, oak flavors,” says Adam Martinez, director of media and marketing at Port Brewing and The Lost Abbey, which has produced a couple of tequila barrel-aged beers over the past few years.
But simply aging a beer in tequila barrels doesn’t guarantee success, he says, noting: “We’ve made a few good beers with them, but we want to make a great one.”
One reason that tequila barrels offer a fresh toy is that they can add vegetal, spicy notes. Those elements can work well with a range of beers. Deschutes, for example, last year released a tequila barrel-aged variant of The Abyss, its heavy imperial stout, and those attributes melded well with the beer’s trademark licorice, molasses and vanilla notes.
While you can pick out the tequila barrel’s influence, those elements are relatively subtle, which is one of the interesting quirks of using the barrels to craft a beer, says Ryan Schmiege, Deschutes’ assistant brewmaster, who is in charge of the brewery’s barrel program.
Even so, Deschutes has only a small amount of beer currently aging in tequila barrels. And it isn’t sure when or how it will release the lambic-style beer.
The reason is simple. Tequila barrels are hard to get because, unlike bourbon-makers, which are prohibited from using their barrels more than once by law, tequila producers often use their barrels for years. As a result, the supply is very limited and the barrels that are available are often less than pristine, says Andy Parker, the brewer who oversees Avery’s barrel-aged beers.
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