Angel City Brewery believes that their development of different flavors will separate them from other brands. Some of those flavors come from different types of wood and barrels that housed different spirits and wines.
”Our team’s passion and creativity translates to our customers who enjoy our unique flavors and barrel-aged brews,” said Angel City Head Brewer Layton Cutler.
To ring in the New Year the Los Angeles-based brewery has decided to develop a new festive beer, Brett Royale.
It will be a blend of the brewery’s Golden Ale, Bir Royale along with Viognier grape juice and black current juice. The blend will age in Pinot Noir barrels and provide dark berry flavors with slightly sweet aromas.
They have also decided to use Cognac barrels for our a new oat-flavored beer, Oatal Eclispe. The brew consists of 11 percent Oat wine blended with apple cider and Cutler estimates that it will age for about four to six months.
Left Hand‘s Matt Thrall explained to Brewer that using the barrel as ingredient and not just a vessel is paramount to new developments for barrel-aged beer.
“It’s never been: Let’s brew something and put it in whatever we have,” he said. ”We use the barrel as an ingredient. You want to buy a bottle of the wine that was in there. Try it, talk about it and figure it out and use barrel not just as a reservoir, a passive ingredient, but as an active ingredient.”
Not just the in wood, but also finding new ideas to expand both the brew team’s minds in what they can do along with expanding the palate of a consumer is constantly on Cutler’s mind.
With the holiday season right around the corner, he and his brew team have been inspired to create a beer based on the flavors of their favorite festive treat, Speculoos — a type of spiced shortcrust biscuit/cookie.
”This holiday ale will incorporate aromas of ginger, cinnamon, white pepper, nutmeg, anise and clove,” Cutler explained.
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