Beneath our hometown of Grand Rapids, we age thousands of barrels of beer in a cave that was once a gypsum mine. For years, it’s been closed off to the public and access has been limited to only a few employees. That’s about to change, as we welcome the five lucky winners of our Taste from the Caves contest to join us for a weekend of cave tours, tastings and more.
We received over 500 submissions for the contest – and we gotta tell ya, narrowing it down to just five was tough. Some of the “dream” barrel-aged beers you dreamt up had us drooling and we loved reading about your concept for beer names, label artwork and the inspiration behind these beers. But, alas, there can only be five.
Congrats to our five winners: Mark Zorzie, Jeff Risley, Trevor Murray, Donnie Gordon and Heidi Hiller! Read their submissions below:
Mark Zorzie
Amherst, New York
What style would you dream barrel-aged beer be? Include overall, ingredients you’d brew with, what kind of barrels you’d age it in and for how long.
Cedar IPA is an American IPA brewed with a simple malt bill (95% pale, 5% crystal), Southern Cross hops for bittering, Galaxy hops for flavor/aroma, and aged in Spanish Cedar barrels (or if not feasible, with Spanish Cedar planks/staves) for 3-6 months (to prevent over-aging, given differences of Spanish Cedar to oak).
What would you name your dream barrel-aged beer?
Cedar IPA
A short description of your beer:
A tribute to the Brewmaster’s canine companion, this experimental IPA pairs the passion fruit and citrus flavors of Galaxy hops with Cedar aging, which imparts grapefruit and white pepper flavors. A memorable beer for memorable moments with our closest friends.
What would your label ideally look like?
The label would feature a Cedar tree (sort of like Frootwood, but closer to the artistic style of All Day IPA) at the forefront of a field with a sunny sky above. Beneath the tree would sit Cedar (the puppy).
Why is this your dream barrel-aged beer?
Last year, my wife and I’s puppy tragically passed away. We recently adopted a new puppy (Cedar, named after MSU’s Red Cedar River). Though it might sound silly, he has filled a void in our lives that was created in the wake of the first puppy’s passing. He’s a great companion, despite being (like Cedar IPA) new and a bit different. Cedar is an Australian Shepherd, hence the Australian hops. Cedar IPA seemed like a fitting, and tasty, tribute to Cedar.
Anything else we should know about your beer?
Oak is great, but I think other woods are underutilized in brewing (e.g., Cypress in Siren/Cigar City Caribbean Chocolate Cake, Palo Santo in DFH Palo Santo Marron). The only Cedar-aged beers I’ve heard of are Cedar Aged Jai Alai and Green Flash Cedar Plank. Let’s keep the wood experimentation going!
Jeff Risley
Chatham, New York
What style would you dream barrel-aged beer be? Include overall, ingredients you’d brew with, what kind of barrels you’d age it in and for how long.
A rum barrel-aged black walnut imperial brown ale would be my dream beer. This beer would be brewed with roasted black walnuts for a a bitter nutty smokiness. Pears and molasses would be added for overall mouth feel and sweetness and cranberries for a touch of tart. The three months in the rum barrels would allow uniformity to each flavor.There would be no hops only malt in this ale, providing a rich earthy backbone.
What would you name your dream barrel-aged beer?
The name of this barrel-aged beer would be “Josephine”, inspired by the multi-talented Josephine Baker.
A short description of your beer:
From the smokey aroma to the subtle sweetness and rich mouth feel you are immediately transported to a low lit room filled with the sultry sounds of Josephine Baker singing. The Jazz Age has returned.
What would your label ideally look like?
The label would be the iconic image of Josephine Baker in her banana skirt. The costume consisted of only a girdle of bananas and a string of pearls. It captured beauty, sensuality and passion which parallels the character of the beer.
Why is this your dream barrel-aged beer?
The reason for this being my dream beer is two-fold. First, the ingredients of this ale comes from my baking experiences. I have always enjoyed the paring of black walnuts pears and cranberries in breads and muffins. Secondly, Josephine Baker was an unique figure, redefining the notion of race and gender through her style that continues to this day. I think an ale that is a tribute to her is most fitting.
Trevor Murray
Grass Lake, Michigan
What style would you dream barrel-aged beer be? Include overall, ingredients you’d brew with, what kind of barrels you’d age it in and for how long.
An imperial milk stout brewed with grape must (trebbiano or lambrusco if you want to be traditional) and aged in balsamic barrels for six months or so, depending on how the lactose holds up. Depending on the change in volume, you could age the beer in a battery (or “batteria”) of progressively smaller barrels, just like they do in Modena. In this instance, the different woods used in the barrels (cherry, oak, juniper, etc.) would strengthen the beer’s complexity.
What would you name your dream barrel-aged beer?
The Bovine’s Violet Batteria.
A short description of your beer:
This bovid- and balsamic-inspired beverage may look sweet, but it packs a wallop. Boozy yet smooth, tart yet tender, this imperial milk stout is made with Michigan dairy, malts, hops and grapes, and aged for just the right length of time in Italian balsamic vinegar barrels. This one’ll keep you sipping ’til the cows come home.
What would your label ideally look like?
A pleased, dreamy dairy cow standing on its hind legs and leaning against the very last, smallest barrel in a battery of purple balsamic barrels. The last barrel would have a tap affixed to it and the cow would have a glass, which would be overflowing, poised beneath it. The cow would be looking out of the label, toward the viewer.
Why is this your dream barrel-aged beer?
I work at Zingerman’s Deli in Ann Arbor, MI and interact with a lot of awesome traditional products. Vecchia Dispensa, our private label balsamic producer, came to town and explained the wonders of producing a “tradizionale,” and I’ve been fascinated ever since. I love good beer, too; I’ve wanted to see how beer develops in a balsamic barrel, but haven’t seen it done, yet. The acidity and sweetness of a balsamic melded with a rich, creamy, alcoholic milk stout would be awesome!
Anything else we should know about your beer?
It would be cool to see this one made with as much “Michigan” as possible. We don’t really have any balsamic barrels in-state (to my knowledge, anyway — prove me wrong!), but we have a lot of great products in just about every other field — especially, in my opinion, the milk.
Donnie Gordon
Fishers, Indiana
What style would you dream barrel-aged beer be? Include overall, ingredients you’d brew with, what kind of barrels you’d age it in and for how long.
A Golden Strong Ale in bourbon barrels that once held honey is the style of the barrel aged beer of my night time head movies. It consists of a pilsner malt base. Also, Cara-pils with melanoidin malts for body and sweetness, The unique mash addition would be toasted almonds for a light almond flavor. A bit of orange zest would also be used in primary fermentation. This hefty Belgian would then be aged for 12 months in bourbon barrels that once held Michigan honey.
What would you name your dream barrel-aged beer?
I’d call this sweet nectar, “God Save the Queen.” It’s in reference to the queens of the now endangered honey bees.
A short description of your beer:
This bold beer wouldn’t be possible without our hard working honey bee friends. This is a Golden Strong Ale aged in bourbon barrels that once held Michigan honey. You’ll taste subtle hints of toasted almond and orange zest alongside the fruity esters produced by the Belgian yeast. The sweet honey will intensify your appreciation of the bees’ contribution. One taste and you’ll be sharing the sentiment of the worker bees when they say, “God Save the Queen.”
What would your label ideally look like?
The label would be an illustration of a honey bee like you’d find in a biology textbook. The abdomen of the bee in the illustration would be replaced by a bourbon barrel. Also, atop the bee’s head would be a crown fit for a queen. Vector graphics would look simplistic but elegant for creating the design. The background colors would be either a charcoal black or a dark brown. The outlines for the lettering and the bee would be gold.
Why is this your dream barrel-aged beer?
I’m crazy about the German treat, marzipan. I felt that some of the ingredients used in making marzipan would fit very well in a Golden Strong Ale. I’m dreaming more about how the ingredients can work in this beer instead of just trying to make it taste exactly like marzipan. Almonds aren’t seen in very many beers due to their oil content which is why I picture using them toasted in the mash. Honey is one of my favorite flavors in Golden Ales, so I was curious how it’d be in bourbon barrels
Anything else we should know about your beer?
Along with my dreams of this beer being face-meltingly tasty, the honey is also a showcase contribution from the bees. This could be a way of bringing more attention to the fact that honey bee populations are still on the decline.
Heidi Hiller
Louisville, Kentucky
What style would you dream barrel-aged beer be? Include overall, ingredients you’d brew with, what kind of barrels you’d age it in and for how long.
Imperial blonde ale brewed with cherries and orange zest. Aged in bourbon barrels, the beer would be occasionally ‘rocked’ by the vibrations of loud music being played in the cellar. The intent of the music is so more surface area of the beer comes in contact with the wood of the barrel; creating a more consistent flavor profile. Aging would depend on the temperature it’s cellared at, the condition of the barrel, and how much the barrel is exposed to the sweet, sweet tunes played during aging.
What would you name your dream barrel-aged beer?
‘High Ball Stepper’, inspired by Jack White’s song on the album Lazaretto.
A short description of your beer:
Aged to the beat and rhythm of some of our favorite tunes, this classic ensemble of flavors has the resonance of an old-fashioned cocktail. Smooth and malty with hints of oak, orange peel, and cherry. Let the distinction of bourbon serenade you and end with an encore of the slight sweetness of vanilla.
What would your label ideally look like?
The label would be a centralized bourbon barrel with the ripple of sound waves being emitted from it.
Why is this your dream barrel-aged beer?
This beer is blending two forms of art that I love, brewing and music. I’ve always dreamed of opening my own brewery with beers designed from songs that have shaped me along my life’s journey. The challenge to create a beer, inspired by a song, is a personal and rewarding endeavor.
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