The Barrel seen here was filled with tequila and brought back to PA from Baja Mexico by motorcycle in 70s'. For the last 35 years or so it was stored in various places including the horse barn for a while. It took a bit of soaking to get it to hold water.After that I cleaned it out really good, followed by a soak of tequila for good measure.
So why Chipotle ale in the barrel?
I had to make some room in the conditioning tanks so I ended up racking a bit off into this barrel, added some Jolly Pumpkin dregs to this one as well. The plan for now is to let it sit for at least 6 months. The dregs of yeast from the JP beer will allow the beer to ferment really dry and adding the classic earthy aroma that brettanomyces provides. If you have not done so, please check out our site, http://www.hopyardbrewingcompany.com/ I will be updating that soon as well.
Cheers,
Matt
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