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Hinterland Brewery adds two barrel-aged brews to the mix

7:14 AM, Apr. 19, 2013
Behind the brew: Hinterland's bourbon barrel beer
Behind the brew: Hinterland's bourbon barrel beer: Hinterland Brewery head brewer Joe Karls explains the process behind the bourbon barrel aging and shows the process from extracting the beer from the whiskey barrels through the sampling and bottling processes.
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Seventeen years is certainly a long time in any profession, but when brewing beer in whiskey barrels, that's only about a dozen and a half batches - depending on the brew.

Joe Karls has been the head brewer at Hinterland Brewery in Green Bay for 17 years, where they've been barrel-aging custom beers since 1999.

These days, Hinterland is on the last leg of a months-long process of aging two different limited release beers - a stout and a doppelbock - in old oak barrels which used to hold top-shelf Templeton Rye whiskey. ...

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