“Today, almost every new brewery that starts does so with a barrel program as part of their business model,” said Matt Simpson, owner of the Beer Sommelier, a consulting company in Atlanta.
While the demand could pose a problem for a brewer in, say, Wyoming, brewers in Kentucky have formed close relationships with distillers that are angling them toward the front of the barrel-aged craze.
And around the world, a horde of craft brewers are waiting, too, itching to get their hands on the […]
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