Barrett Lauer —brewmaster for Washington D.C.'s District Chophouse since 2002— pulls a pint of his cask-conditioned Bourbon Stout -an Oatmeal Stout, aged first in Woodford Reserve bourbon barrels. The beer goes into the barrels at 6.5% alcohol-by-volume (abv). It finishes, Lauer, estimates, at 8%.
District Chophouse's Bourbon Stout is, indeed, the original bourbon-aged beer in all of Washington, D.C., Virginia, and Maryland. It's been brewed at the pub since the late 1990s, predating even Lauer's tenure. He has, however, refined the recipe, including switching from A. Smith Bowman to Woodford Reserve barrels.
10 May 2012
Pic(k) of the Week: one in a weekly series of personal photos, often posted on Saturdays, and often, but not always, with a good fermentable as subject. Commercial use requires explicit permission, as per Creative Commons.