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Vatted Black Beer - What!

On a recent trip to Eastbourne, I had the great pleasure of bumping into this 'style' with the Monolith Vatted Black Beer from Burning Sky Brewery. Wow, what a beer, I scored it 10/10. I've never come across this beer style before, so I was interested in learning a little more about it.

What is Vatted Black Beer?

Vatted black beer is a dark ale aged in wooden vats, Burning Sky Monolith was aged in Chianti barrels for three years. Like all similar beers, this leaved a rich, complex flavour that’s really is amazing and hard to beat. Sometimes these beers might have wild yeasts introduced or other micro-flora.

The efforts that brewers go throught to produce these beers cannot be over-exaggerated, they are time consuming to produce and there are financial risks of cellaring beers, but the results can be stunning. 

A VERY Brief History Lesson

This beer style dates back to the 18th century. Back then, brewers used wooden vats to store their beer. Over time, they noticed something rather cool, the beer aged in these vats developed unique flavours so they started calling it "vatted beer."

The Flavour Profile

Having the fermentation take place in wooden barrels changed everything about the beer. From the single example I've tried, the aroma is dark and rich, the body is light and fruity.

What does it actually taste like? It partly depends on the casks that the beer is fermeneted in, could could include a mix of roasted coffee, dark chocolate, fruit, vineous or bourbon flavour, perhaps it will leave a woodiness, smokiness or even a hint of vanilla. The ageing process adds depth, giving it a slightly tart, fruity note. Each sip is a journey.

The Brewing Process

Here’s how it’s made, in very simple terms that I can understand. Brewers start with a dark ale. They ferment it as usual, then transfer it to wooden vats. These vats are often made of oak, which adds to the flavour, and sometimes with beers like Monolith, vats that have been used to store wine or spirits. The beer sits in the vats, absorbing all of the flavours from the wood and developing its character.
Mixed fermentation "mixed-ferm" (the use of more than a single strain of yeast), and Blending (bringing different beers together and Blending I to the perfect pint) is also common.

The longer the beer sits in the vat (aging), the more complex it gets. Some breweries age their vatted black beer for over two years. The result is a smooth, well-rounded brew.

So Is This A Revival?

So, why is vatted black beer making a comeback? The beer market seems saturated with simple beers, your Session pale ales and supermarket shelves filled with IPAs that all seem to use the same hops and yeasts, all of which can be brewed quickly and all start to taste the same; but lots of drinkers are wanting something different, something that looks, feels and tastes different, something unique and more flavoursome that your traditional supermarket beers.
Craft breweries are all about experimenting and reviving old styles. Vatted black beer fits this bill perfectly.

Where to Find It

Curious to try it? Check out local craft breweries and bottleshops. Many are bringing back this, and similar styles. 

- Burning Sky Brewery on the English South Coast
- The Kernel Brewery in London
- Rodenbach in Belgium
- Firestone Walker in California

And Finally ...

I really enjoyed finding and trying a vatted black beer, I had time to savour it and write this blog post as I did. It’s a slice of history in a glass. The rich, complex flavours make it stand out. Whether you’re a seasoned beer lover or new to the scene, give it a try. You won’t be disappointed.

Tried vatted black beer before? What did you think?  Drop a comment below. Let’s chat about it. And don’t forget to share this post with your fellow beer enthusiasts. Cheers!
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