Making Barrel-aged Beer at Weyerbacher Brewing

We have an article in the latest issue, Summer 2015, titled “Big Beer, Whiskey Chaser,” about the popular practice of aging beers in bourbon barrels. We talked to a number of the foremost brewers of such beers, like Tomme Arthur of Port Brewing, Todd Ashman of Fifty/Fifty and Eclipse, Matthew Brynildsson of Firestone Walker, and Chris Wilson of Weyerbacher.

I decided it would be cool to get some video to go with the piece, and Weyerbacher is just over the hill from our offices — okay, over about  five hills, but who’s counting! — so one morning I went up there...