A Recipe for Disaster
Last weekend, Sharon and I sat down with a few beers, a large amount of fruit, and mixed and matched until Sharon no longer wanted beer and I no longer wanted fruit. The reason? To devise three solid recipes with which to populate my three newly primed oak barrels.
In the end, though, I decided to play it safe, and only one true fruit/beer combo will be making an appearance in this round of “Chuck Tries To Poison Himself.” (Stay tuned for next round: “Licking things found in the alley beside Bitter”)

He tastes like… banana! Oh wait… no, no… I got it! That’s meningitis, isn’t it?
So what won round one? The boring and the safe, that’s what:
2 Litre Barrel Primed with Red Wine = Driftwood White Bark, Red Grapes, Brettanomyces
2 Litre Barrel Primed with Bourbon = Howe Sound Pothole Filler, Vanilla Beans, Dextrose, Champagne yeast
5 Litre Barrel Primed with Nothing = Howe Sound 4Way, Dextrose, Champagne yeast
And that’s it, really. The HS beers feature prominently half because I found some Pothole Filler at Darby’s, and half because I’ll need a lot of HS’s bottles to put all this beer back into when it’s done going off in my tiny oak botulism machines.
Hopefully the 2 litre barrels will be ready to go in as little as two weeks, but don’t you worry, I’ll keep this spot updated as I sample these guys along the way.
Oh, and for the curious, yes aging Jackson Triggs in a tiny oak barrel for two weeks did manage to make it somewhat drinkable. And Bulleit becomes… deadly smooth.
I’m coming over to help you drink the Bulleit, and dial 911 when you start seizing after ingesting your Chucken-brews.
chuggins
10 May 12 at 19:46
If you wanna fly out, you can have the bulleit.
chuck
10 May 12 at 23:07