This post provides an update on the 2010 sour wine barrel project initially described here:
On 8/21 a group of AABG brewers emptied the saison from the barrel, distributing to the ten brewers who had originally contributed. Final gravity was measured at 1.007, and tasting showed a fairly tart and dry beverage with plenty of complexity including oak, floral, and sweaty characters– a nice example of a barrel-aged beer.
The barrel was rinsed with boiled water a few times to remove sediment, and then refilled with Flanders Red Grand Cru brewed according to the recipe below developed by Jeff Rankert:
42% Pale malt (2-row) 2L
25% Vienna malt 3L
17% Flaked maize
4% Aromatic malt 25L
4% Caramunich 60L
4% Wheat malt
4% Special B 120L
14 IBU Kent Goldings at 60 min
Wyeast 3278 Belgian Lambic Blend
Twelve 5-gallon batches were brought to my place (Aron Butler) after varying amounts of time in the secondary fermenter, ranging from a few days to a few weeks. Each beer was tasted, notes made, and then run into the barrel. Linked here is a PDF showing the names of the participants, gravities of the batches if available, and some tasting notes for each.
PDF of spreadsheet
Gravity measured after all beers were added was approximately 1.018. Airlock activity was fairly vigorous for the first couple of weeks, and has now (9/22) subsided into a rhythm of a bubble every few minutes. Aging period for this beer is tentatively a year before any significant withdrawals will be made.