De Dochter van de Korenaar is unusual even for Belgium—a country full of brewers who don’t particularly enjoy being hemmed in by style definitions. Founder Ronald Mengerink has a passion for aging beer in barrels, but the expressions take a more vinous, wine-like approach than those more commonly found in North America. And his riff on port-like beer, Tout va Bien, is one that can’t be made commercially in many places due to the process—inspired by fortified wine, arresting fermentation with an addition of grain spirits. English-style barleywine, Portugese process, French name, Dutch brewer, Belgian beer—it’s an idiosyncratic but fascinating approach to beer making.
In this episode, Mengerink discusses:
- barrel-aging everything from 3 percent ABV pale beer to port-like fortified barleywine
- building a brewhouse with an intentionally wide and shallow lauter tun and kettle
- drawing inspiration from American beers such as Bell’s Two Hearted
- finding balance despite big malt bills, high ABVs, and bold flavors
- achieving proper viscosity through extended aging
- conscious cellar design for intentional barrel-aging
- sourcing barrels from winemakers, and the differences between American and French oak
- how tannins reduce dissolved oxygen in barrel-aged beers
And more.
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