The tricky thing about wood-aged beer – if done in a barrel – is the space required. If Morgan Alexander had his way, he’d have warehouse space to stack barrel after barrel of wood-aged beer.
With only 1,000 square feet at his Tacoma Brewing Co. in the St. Helens neighborhood, he’d have trouble finding room for one barrel.
Rather than ditch his idea of wood-aging beer – a growing trend among brewers – he turned to a clever solution other nano brewers are employing. He uses wood chips and spirals thrown into the fermenter to impart a woody flavor to his ales and stouts.
Here’s a fun local tidbit – he’s sourced some of his wood from Tacoma woodworking business, Madera.
On Saturday Feb. 8, Alexander will host Tacoma’s first wood-aged beer festival at his brewery, which he operates with his brother Tristan Litke. Check the list of beers below. He’ll tap the brews from 2-10 p.m. Supplies are limited. Beer will be served in pints and schooners. The event will feature Alexander’s brews, as well as guest brewer R.J. Adler. Read more »