At Samuel Adams, we love getting inspiration and knowledge from what has come before. For our new Samuel Adams Barrel Room Collection, that inspiration started in Belgian monasteries, where the monks' patient approach to blending, aging, and conditioning their beers yielded some wild and flavorful results.
For our Samuel Adams Barrel Room Collection we developed a blend of yeast we like to call the Kosmic Mother Funk, or KMF. Like all yeasts, it's the soul of these beers, and is blended into each at different levels. It's KMF that adds a whole new wild spectrum of flavors to the beer, from earthy and spicy to floral and sweet.
Wood I, Could I?
As the name of these beers implies, the barrel is truly a part of the beer and these aren't just any barrels. After searching and testing many different woods and conditions we found the perfect match for the flavor we were trying to achieve. Originating from Eastern Europe, our barrels are made of oak and were initially used to make Italian brandy. The strong grain of the oak and the residual brandy character impart unique flavors to the beers that they house. The process of aging in these wooden tuns helps soften the beers and mellows out some of their ethanol character.