In my most recent check-in with our beer friends at Ferguson, I learned quite a bit, especially if you’re a fan of locally produced barrel aged beers, cans, and cider.
Head brewer Robb Abell is working quickly and diligently as possible to fill all of his wooden barrels for barrel aging.
“I currently have 15 barrels completely filled with varying styles of beer,” said Abell. “I have always believed that beer should be educational and fun at the same time, so for as many styles as I could, I put that beer into two different kinds of barrels.”
“I don’t think enough people realize how much difference the barrel selection can make,” said Robb. “So I am hoping that this opens some new eyes to the barrel-aging process. I have no way of knowing when any of these beers will be ready, it is really up to the barrels to decide when they have finished with the beer, and I do not want to rush it.”
Abell will not be disclosing the names or the styles of anything in the barrels until they “have spoken.”