Bottoms Up

Beer and wine in the Bay Area and beyond

Firestone-Walker’s Anniversary Beer: How it’s made

By William Brand
Friday, October 31st, 2008 at 9:41 am in Uncategorized.

Firestone-Walker is releasing their 12th Anniversary beer next week (and yes, it will be available in all the good beer stores in the Bay Area in very limited quantities), so I thought I’d post this column about their 10th Anniversary beer which explains how head brewer Matt Brynldson blends the beer. Since then, he’s limited the number of winemakers to a couple and they’ve added more kinds of barrel-aged beers to the blend.

By William Brand

Our Beer of the Week is easily one of the most unusual beers any of us will encounter this year. It’s Firestone Walker Brewing’s “10’’ ***+, which commemorates the Paso Robles brewery’s 10th anniversary.

In a sense, it’s  a back-to-the-past beer. Before the modern era, beer was fermented and aged in wooden barrels and it was common to blend several brews together to achieve a desired taste. It’s the way a lot of wine is still made.

Firestone Walker’s 10 was made that way with a couple of modern twists. It’s a blend of 10 batches of strong beers of various kinds, most fermented and aged in a variety of wooden barrels,  which had been used in Kentucky to make Old Fitzgerald Bourbon, Old Fitzgerald Wheat Whiskey, Heaven Hill Bourbon and Heaven Hill Brandy.

The brewers also used new oak barrels, the wood toasted to their specifications. In all, the project involved beer in 80 barrels.

As an added wrinkle, Central Coast winemakers, experienced in blending wine, helped the Firestone Walker brew crew produce the beer. “A number of amazing people had a hand in crafting `10’,’’ head brewer Matt Brynildson said. But it was Brynildson who did the research.

Beers in the blend included Abacus, a strong English-style barley wine, Parabola Imperial Oatmeal Stout; Ruby American Style Barley wine, Bravo Imperial Brown Ale, eachg aged in a variety of barrels, plus Walker’s Reserve, Humboldt Hemp Ale and Double Barrel Ale, which also is aged in oak. More kinds of hops and malts went into these beers

Brynildson said that when it came time to blend the beers into `10’, winemakers and brewers had differing opinions. The  brew crew favored a rock-your-socks blend emphasizing the Parabola Imperial Stout and the Bourbon barrel flavor. Winemakers – perhaps thinking ahead five years when `10’ has matured – wanted complexity and balance.

In the end, `10’ was blended much like a wine, with a bit of Abacus providing the dominant flavor and Parabola providing cherry and chocolate. There’s a lot more.

It’s a wild conclusion, I know, but at this point, `10’ is a very young beer. It’s very much a digestif, a beer to enjoy after dinner in a brandy glass, perhaps, Brynildson suggests, with an assortment of fine chocolates. I taste vanilla and oak and other mysterious notes. This is a great beer today and without a doubt a world class beer in a year or two.

There’s so much more to say about this beer, that I’ve posted Brynildson’s notes on my blog at www.ibabuzz.com/beer .It comes in a 22 oz. bottle, $9.99, meant to share with friends.  Can’t find this beer? E-mail me at whatsontap@sbcglobal.net or call (510) 915-1180 and ask for our `10’ beer store list.

Photo: Matt Brynildson at the Great American Beer Festival in 2006. Photo by Gregory Daurer/Denver

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  • BeermanCA

    Did you hear Redhook is releasing Double Black Stout in 22oz? Also, I hear Goose Island Bourbon County Stout is making an appearance in California in 4pks……….

  • William Brand

    I’ve heaerd about Red Hook. But Bourbon County Stout. Wow. Hope your info is right. That’s a great beer. Really the first beer I ever tried that was aged in Bourbon barrels.

  • BeermanCA

    STR’s should begin in the next week or two. Check your local BevMo for the ETA of the 4pks. 5yr shelf life, it will make a nice addition to the collection.