NEWS
With Barrel Aged Christmas Ale set to be released in 22oz bottles on November 26th, we sat down with GLBC Production Supervisor Justin Michalovic to find out more about the newly expanded Great Lakes Brewing Co. barrel aging program.
How do you manage the GLBC barrel aging program?
My job is to choose the barrels, fill the barrels, and test the brew as it ages. I’ll check the beer about once month and see how everything is going. Aroma, appearance, PH levels, and taste are all tested each time.
Taste testing barrel aged beers! That must be a pretty sweet perk to your job.
It’s not a bad gig.
What kind of barrels does GLBC use?
We’re experimenting aging beers with multiple kinds of barrels, but we primarily use Kentucky bourbon barrels that we’ve sourced from Louisville, Kentucky. I love bourbon, so I make sure whatever type of barrel we use was filled with bourbon worth drinking.
What is the process of barrel aging?
Once we have the barrels selected, I fill the barrels and let them age in a room set at a constant temperature of 38° Fahrenheit. I check the beers every month and take notes on how they’re doing. We let the beer age as long as it takes to achieve the flavors we’re looking for. Usually, the beer is aged anywhere from six to nine months.
Why barrel age a beer?
Because it’s awesome! Barrel aging can really kick up the flavor profile and make it a more dynamic beer.
How much more dynamic? When it comes to taste, GLBC brewer Luke Purcell has the answers.
What sort of flavors can I expect from a barrel aged beer?
It really depends on the beer and the barrel being used. While we are currently experimenting with different types of barrels, we primarily use bourbon barrels. Obviously, there is some residual bourbon in these barrels and some of those flavors are picked up by the beer. The charred oak itself introduces quite a few flavors into the base beer, including vanilla, coconut, and a nice toasty profile. Tannins from the oak can be picked up by the beer, causing an astringent mouthfeel. This can be a welcome addition, especially in a sweet beer like Rackhouse Ale. Think of it as adding balance. One thing to keep in mind is that some of the flavor of the beer will come from the natural aging and oxidation that occurs in the barrel. This makes it important to choose a beer that is known to age well outside of the barrel.
Should I enjoy my barrel aged beer now or let it age?
This is a personal preference. Most barrel aged beers will be styles that will age well even if not in a barrel, so aging longer seems to make sense. Talking to the brewer is recommended, as they have most likely had the opportunity to taste the beer at different stages of aging. I would also check with the brewer to find out how long it has been out of the barrel. It is my personal opinion that most barrel aged beers are pretty harsh when they are first out of the barrel and mellow out significantly over time. I would say most of them need at least 3 months out of the barrel before one can expect to start tasting a more cohesive flavor with less harshness.
How long should I age my barrel aged brew?
That’ll be up to you. We have tasted Barrel Aged Blackout Stout that has been in the bottle from 1 year to 8 years and everything in between. In my personal opinion, 1-2 years is a safe bet for peak flavor.
Bottles of Barrel Aged Christmas will be available in our gift shop November 26th at 10:00 AM.
THE RELEASE:
– Date: Saturday, November 26th, 2016
– Time: Gift shop opens at 10:00AM. Bar opens at 10:00AM. Kitchen opens at 11:00AM
– Bottle cost: $17.95
– Bottle limit: One case per person (12 bottles per case)
– No holds or reservations
Details subject to change without notice.
Words by Adam Ritterspach
Apr. 22, 2016 – Cleveland, OH – Great Lakes Brewing Company (GLBC) announces an exciting beer-infused venture: the release of two new signature BBQ sauces. Edmund Fitzgerald Porter BBQ Sauce and Dortmunder Gold Lager BBQ Sauce will be released this May, just in time for grill season.
Both all natural products made in Ohio, GLBC’s BBQ sauces are proprietary recipes inspired by the beer-infused sauces and dressings created daily at GLBC’s Cleveland brewpub.
Edmund Fitzgerald Porter BBQ Sauce, a signature at the GLBC brewpub, is spicy with roasted pepper flavors and a hot and sweet finish. The newly developed Dortmunder Gold Lager BBQ Sauce is mild and sweet with tangy tomato and subtle hickory smoke flavors.
GLBC Retail Operations Manager Jeff West says, “As part of our commitment to zero waste, we’ve used low-fill beers to create sauces and dressings for decades. We’re excited to bring a part of our pub’s tradition to even more of our customers.” The product launch will be celebrated at the Great Lakes brewpub with a special BBQ-themed menu featuring both of the signature sauces, and highlighting vendors from the historic West Side Market.
Edmund Fitzgerald Porter BBQ Sauce and Dortmunder Gold Lager BBQ Sauce will be available for purchase in 20 oz. bottles at the GLBC gift shop and at select Ohio retailers beginning May 4.
THE GLBC BBQ RELEASE PARTY
To celebrate our new line of BBQ sauces, we’re throwing an all day BBQ celebration at our brewpub. Stop in as our grill masters fire up our brewpub menu with all-day BBQ specials like grilled BBQ chicken wings, ribs, pulled pork sandwiches, and other BBQ favorites worthy of more than just one wet nap.
Throw your name into our month long raffle for BBQ summer prize packages including one grand prize GLBC grill!
Our gift shop will be open so you can be one of the first to bring home these tasty sauces to your own backyard celebration.
THE DETAILS
Date: May 4th, 2016
Time: 11:30 AM – 10:30 PM (bar open until 12:00 AM)
Where: The GLBC Brewpub, 2516 Market Ave, Cleveland, OH 44113
With Chillwave Double IPA on tap and Steady Rollin’ Session IPA and Lake Erie Monster Imperial IPA on the way, we thought it would be the perfect time to talk hops with Brewmaster Mark Hunger. Check out Mark’s insight on our favorite flowers, then cast an educated ballot at Hop the Vote to help pick the featured hop in our next batch of Independence Ale.
Where do we get our hops, and what goes into selecting the hops we use?
We get most of our hops from around the Yakima area of Washington State. We have bought small amounts from Europe in the past, but most are from Washington. When we go to Yakima, Washington for hop selection we first look at the lab reports for the hops. This will provide the chemistry of each lot of hops based on alpha acids, oils, etc. It will also give a percentage of any impurities in the hops such as stems and leaves. We then physically look at the condition of the sample of hops. We look at the color and any foreign material that might be present. Next, we rub the hops and analyze the aroma. We make our selections based on those criteria and our needs at the time.
How are different hops used? Can you break down why certain hops are used for aroma and others for flavor?
Generally, there are three different types of hops. They are bittering, aroma, and dual purpose. This is not to say that a traditional bittering hop is never used for aroma and an aroma hop is never used for bittering. Dual-purpose hops, by definition, have both qualities. A bittering hop will generally have a higher alpha acid content, which will make the hop efficient in providing bitterness. There are also different components of the bitterness that are taken into account. Some bittering hops will have a “softer” bitterness and others a more aggressive bitterness. Aroma hops will generally have a pleasant aroma and a characteristic ratio of several essential oils.
If we use hops that give off big aromas and flavors, how do you balance that with the other ingredients?
If we want to showcase the malt, then we will be lighter on the hops or use more mild hops. If we want to showcase the hops, we can lighten up on the malt or make the beer drier and the hops stand out. A session IPA is a good example of this. If we are really aggressive with the hops, we will use more malt to balance the hops out and make it more drinkable—like we do in our Lake Erie Monster Imperial IPA and Chillwave Double IPA.
What are some misconceptions people have about hops? Can you shed some light on those?
I have heard several people drink a heavily hopped beer and think it’s very strong in terms of alcohol. This is not necessarily the case. A Session IPA can have big hop character, but will be on the lighter side in terms of alcohol.
Now that “hoppy” is a household word, what are some things Great Lakes has done to innovate and use hops in different ways?
We are in constant contact and make yearly trips to hop country in Washington to see which hops are being developed (these experimental hops were the inspiration for our Hop by Numbers IPA). This is a constant process, and hops with different aromas and flavors are always being developed in different breeding programs. Our 7 bbl system in our pub has been our “innovation center” from day one to use these different hops and try different techniques to make great beer.
Thanks to our new partnership with Blue Ridge Beverage Company, Inc., we’re excited to expand our VA distribution footprint to Central and Southwest Virginia! On August 17, we’ll begin introducing our new Virginia friends to our lineup of year-round beers, current seasonals, and even a few draft-only releases.
Keep up with our launch events and upcoming beer announcements by following @GLBCinDCandVA on Twitter, and visiting our Area Events page. Get even closer to the action by tagging your posts with #MoreGLBCinVA.
Visit our Find our Beer page or contact Blue Ridge Beverage to find out where you can pick up your favorite Great Lakes beer.
About Blue Ridge Beverage Company, Inc.
Blue Ridge Beverage Company, Inc. was founded in 1938 and has been owned and operated by the Archer family since 1959. Blue Ridge Beverage is one of the largest, full-service wholesale beverage distributors in Virginia. Headquartered in Salem, Virginia, the company distributes beer, wine, cider and non-alcoholic beverages throughout a 49-county, 17-city region with facilities located in Salem, Waynesboro, Lynchburg, South Boston and Abingdon, VA. Blue Ridge Beverage and its 435 employees service more than 4,000 retail customers including supermarkets, convenience stores and restaurants. The company’s objective is to provide beverage suppliers with the most efficient and sophisticated full-service sales and distribution system in central and southwest Virginia. Blue Ridge Beverage is proud to represent many of the finest beverage suppliers from the United States and around the world.
We’re excited to announce that our brewpub will be featured in the August 7 episode of Michael Symon’s new Food Network series, Burgers, Brew & ‘Que! To celebrate, we’re hosting a live public watch party in our Beer Cellar, and we want you to join us!
About the Episode:
Bring on the Bratwurst
Mario Batali shows Michael his favorite late-night indulgence at New York City’s most classic burger joint, while in Nashville, Michael learns all about what make Dry Rubs the classic Tennessee take on smoked meat. And then, he visits his favorite hometown haunt where they pair Cleveland classics like bratwurst and pierogi with refreshing house-made brews.
About the Party:
The episode will premiere on Friday, August 7 at 10:30 p.m. ET. We’ll have complimentary themed appetizers like bratwurst and pierogi for our guests, starting around 10 p.m. At 10:30 we’ll turn the volume up and raise a toast to our beloved hometown chef! Arrive any time to join in the fun. The party is free and open to the public.
Great Lakes Brewing Company Partners with Bertman Original Ballpark Mustard
Cleveland-Based Brands to Launch Dortmunder Gold Lager Infused Mustard
Cleveland, Ohio July 22, 2015 – Great Lakes® Brewing Company (GLBC) proudly announces a collaboration with Bertman Original® Ballpark Mustard (BBM). The two iconic Cleveland-based brands are set to launch their new beer-infused Bertman Original Great Lakes Dortmunder Gold Lager Beer Mustard beginning early August, 2015.
An all-natural product, Bertman Original Great Lakes Dortmunder Gold Lager Beer Mustard is a collaborative recipe developed by Bertman’s product development chef, and tested among food retailers, food service professionals, shoppers, targeted focus groups, and by staff at GLBC’s Ohio City brewpub.
Made with GLBC’s well-balanced and award-winning flagship Dortmunder Gold Lager, the new beer mustard has a tangy kick, and is perfect for cooking, dipping, or as a spread on any sandwich.
GLBC brewpub chefs frequently incorporate beer into their housemade dressings, sauces, and soups, but partnering with BBM provides a unique opportunity to produce an inventive beer-infused product on a larger scale. “As experts in the mustard industry, we’ve joined forces with Great Lakes to provide consumers a taste of the best flavors Cleveland has to offer,” said Melissa Adell, BBM Media Manager.
Bertman Original Great Lakes Dortmunder Gold Lager Beer Mustard is packaged in 9 oz. bottles, which will be available at Northeast Ohio retailers, in metropolitan markets throughout the state, and in the GLBC brewpub beginning on August 10.
Have you ever traveled out of town and ordered a beer from your favorite hometown brewery, only to find that it doesn’t taste the same as it does back home? You might be surprised to learn that quality control extends far beyond the bottling line. We’ve always aimed to offer fresh and consistent beer to our customers in each of our markets, making our quality control team a key part of our daily operations, from lab testing to draught quality.
With fresh, consistent, quality beer in mind, GLBC hired Bridget Gauntner as a Field Quality Specialist several years ago, and recently Bridget joined the prestigious Brewer’s Association Draught Quality Subcommittee. We caught up with her to learn more about the new role, how it relates to her position at GLBC, and the importance of field quality.
How did you get started in the craft beer industry?
I have always been interested in trying everything new, so naturally I fell in love with craft beer. My first craft beer was a Great Lakes Burning River at a college bar near my University. I was studying biology and I had a great professor who always found a way to incorporate beer into many of our lessons. After graduation, GLBC posted a QA lab position, and here I am five years later.
When and how did you build an interest in draught quality?
There was a time that I didn’t think I liked IPAs. Then I had a fresh, clean IPA and fell in love. It made me realize that people often aren’t given a fair chance to enjoy a particular beer because its freshness has been compromised. About three years ago we started our field quality program, and I seized the opportunity to improve our customers’ experiences.
Why is draught quality so important to craft beer?
The commitment to maintaining quality beer doesn’t end once the beer leaves the brewery, and involves distributors and retailers as well. We work to ensure the beer tastes as the brewer intended. When kegged beer is being served properly, it’s the best way to enjoy a beer outside of the brewery. To steal a line from the Draught Quality Manual, “Even the Mona Lisa would look terrible in a museum with lousy lighting.”
What will you do in your new position on the Brewer’s Association Draught Quality Subcommittee?
I will help maintain draughtquality.org which provides information on maintaining and cleaning draught systems and much more. I’m also working with the rest of the committee on the newest edition of the Draught Quality Manual and will participate in draught quality workshops.
What do you hope to accomplish by becoming involved in the Brewer’s Association?
I want to further field quality research and build upon the information that has been written. I also enjoy educating others on field quality standards while proudly representing GLBC. I also think the strongest aspect of the Draught Quality Subcommittee is the fact that there are members from so many diverse breweries. Although we are all competitors, we’ve united to build quality standards. The more awareness that exists, the better the beer for all.
Life Outside the Lab
Bridget’s job calls for a lot of time on the road and, well, inside. However, one of her favorite pastimes away from the draught lines is spending time in nature. She makes a point of exploring parks in new cities and can be caught enjoying the sounds of Ohio’s many birds, identifying some just by their call. All that time outside keeps her senses keen, and she’s always happy to test them out with a pint fresh from the tap!
Learn More
To learn more about draught quality and the Brewer’s Association, follow the links below. And remember that a little light reading is best done with a pint of the finest, freshest draft beer in your hand.