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Im working on a new 20bbl startup opening this Summer. There is a very neat, 80 year old, local wood tank builder that has done foudres for big national craft breweries but has yet to deliver one locally. Were looking to get one 20bbl equivalent foudre to utilize that local connection and the look and feel of a wood tank fits our concept as we are in a very traditional, handcrafting community.
My question is if the foudre makes any sense production wise for a brewery of our size? Ive used 50 gal wine and whiskey barrels in the past with success but I know little about using a foutre. I know most breweries that have them utilize many to blend into a very large batch ie. Dogfish, New Belgium.
Can just one foudre make us money by bottling into 750mls?
What beer styles make sense to age in that big of a batch?
Can you use the barrel green or is there a preperation process?
If and when it gets infected (possibly on purpose) is it steam sterilizable like a wine barrel or are you stuck with whatever wild yeast or bacteria takes it over?
Would we be much better served getting 12 - 50 gal barrels and racks for the same cost?
My question is if the foudre makes any sense production wise for a brewery of our size? Ive used 50 gal wine and whiskey barrels in the past with success but I know little about using a foutre. I know most breweries that have them utilize many to blend into a very large batch ie. Dogfish, New Belgium.
Can just one foudre make us money by bottling into 750mls?
What beer styles make sense to age in that big of a batch?
Can you use the barrel green or is there a preperation process?
If and when it gets infected (possibly on purpose) is it steam sterilizable like a wine barrel or are you stuck with whatever wild yeast or bacteria takes it over?
Would we be much better served getting 12 - 50 gal barrels and racks for the same cost?