Aged in Hungarian oak, Foggy Noggin Brewing releases House Ale Batch #33.
image courtesy Foggy Noggin Brewing
If you've consumed your share of wine, either at a Catholic mass or with friends or family, you've heard of French oak barrels. Commonly used in wine production, the world swears by French oak to produce wine. However, have you heard of wine aged in Zemplen oak?
Cheaper than traditional French oak barrels, the oak from the Hungarian Zemplen Forest is known for producing unique aromatics and structure. In an issue of "Wine & Vines" from 2018, writer Jim Gordon interviewed cooperage firm Kádár Hungary, what made their wood so unique. Here's owner, Peter Molnar.
“We do know that the triumvirate of the cold climate, high altitude and young volcanic soil creates a profile we like in the oak, and aromatic impact is the No. 1 driver."
Or as writer Sebastián Giraldo states in their article, "Understanding Hungarian Oak", they summed it up like this.
"Of the oak in the Zemplén forest 95 percent is Quercus Petraea. It is believed that barrels made of Zemplén Quercus Petraea give wines silkier tannins in comparison to barrels from the same type of oak from, lets say, a French forest.
Clearly, this doesn't explain the basis for what this has to do with beer."
That's where Bothell brewery, Foggy Noggin, comes in. In his words, co-owner Jim Jamison explains why Hungarian Zemplen oak appealed to him.
"We’ve always been intrigued with Samuel Smith’s brewing process of using Yorkshire Squares and the perpetual life of the yeast. Our vision was to create something similar, but quite different.
Back in 2013, we were able to source a custom-made Oak Barrel from the Hungarian Zemplen Forest. This forest has an interesting history, from a massive fire that destroyed most of the oak trees to the rebirth of a denser, slower growing variety that is regarded as the finest for barreling wine and spirits."
Back in 2013, as a proof of concept, Jamison brewed a beer that began as an English-style ESB. Aged in a barrel, along with (what the brewery believes was a strain of) Samuel Smith West Yorkshire Yeast, the beer aged away before being released as House Ale.
Now in 2023, and several iterations later, the brewery is happy to invite you to try their House Ale Batch #33. Again, with a reaction on the release, is Jim Jamison.
"This is truly an amazing beer, “the most unique ale on the market.”
Today, the brewery invites you to try their newest oak-aged ale at their taproom. What's more, given the number of barrels used to produce this release, the brewery has around 6 cases available. Packaged up, in 22-ounce bottles, stop by the brewery at 22329 53rd Ave SE in Bothell, WA.
