Hop Talk Vol. 1

Tradition’s Barrel Aging Program

Some things are better with age.

(At least that’s what I’m telling myself, every morning in the mirror…)

When it comes to craft beer, it is so often the case that it is necessary to put our freshest foot forward. It is true, there’s nothing quite like a newly tapped, crisp batch of the latest brew. Yet, on some occasions, it pays off to be patient. With certain styles it can be best to tuck away some of that precious elixir for a later date.

Whiskeys and wines age in oak barrels so that they may develop specific, complex flavors, aromas, and a smoother texture. Barrel aging often softens harsher notes and lends elements of vanilla, charred wood, or other various nuances. This is also the aim of barrel aging beers, with the added benefit of also imparting residual flavors left by the whiskey or wine that was in the barrels previously.

In the beginning of 2025, we were fortunate to source some excellent barrels from Lost Mountain Vineyard in Delaplane, VA. We filled them to the brim with Thank You For Being A Friend, our Belgian Golden Strong Ale and Trinity, our Belgian Tripel. We recently de-barreled, carbonated, bottled, kegged, and released the strong ale. The barrel, previously housing cabernet sauvignon, bestowed bold notes of blackberry, cassis, cedar, and vanilla in addition to the classic Belgian golden strong ale profile of pear, apple, and dried peppery spices. We expect the same outcome with Trinity, balancing its fruity, citric esters with more earthy undertones. Both bottles will be available through the Holiday season and make excellent gifts for the Belgian beer lover in your life or as the perfect accompaniment to your holiday feasts.

Looking forward to the future:
This fall, we acquired Blanton’s whiskey barrels and have numerous plans for them. B.A.S.S., our imperial stout, was the first to be laid to rest inside these award-winning whiskey barrels. In the coming weeks we are filling the remainder with barleywine, an imperial pumpkin ale, and Honey Brown Ale. We will then wait patiently, until around this time next year, to resurrect them and share these projects with our taproom.