# Bourbon/Maple Syrup Barrel Aged **URL:** \ **Category:** Ingredients\ **Created:** [March 12, 2024, 4:58pm UTC](https://forum.homebrewersassociation.org/t/bourbon-maple-syrup-barrel-aged/33261 "2024-03-12T16:58:50Z")\ **Posts on this page:** 12\ **Page:** 1
**Author:** ![HopDen](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/hopden/32/11576_2.png) [@HopDen](https://forum.homebrewersassociation.org/u/HopDen)\ **Post date:** [March 12, 2024, 4:58pm UTC](https://forum.homebrewersassociation.org/t/bourbon-maple-syrup-barrel-aged/33261/1 "2024-03-12T16:58:50Z")
Made a Belgian Dark Strong Ale this past December\> Aged it on french oak sticks that I soaked in apple brandy. Everything about this beer was great except it needed more time on the oak. Then I just couldn’t help myself, I ordered a small format (10) gallon Distillery 291 bourbon barrel that aged the bourbon for 1 year and then they aged pure maple syrup in it for 6 months. I will make the same recipe and lay it down in this barrel for about a year. Obviously I will have to closely monitor it. Cheers! ---
**Author:** ![erockrph](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/erockrph/32/13330_2.png) [@erockrph](https://forum.homebrewersassociation.org/u/erockrph)\ **Post date:** [March 13, 2024, 2:53pm UTC](https://forum.homebrewersassociation.org/t/bourbon-maple-syrup-barrel-aged/33261/2 "2024-03-13T14:53:25Z")
That sounds like a really cool flavor combo. I can’t wait to hear how it turns out. ---
**Author:** ![fredthecat](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/fredthecat/32/9872_2.png) [@fredthecat](https://forum.homebrewersassociation.org/u/fredthecat)\ **Post date:** [March 14, 2024, 12:02am UTC](https://forum.homebrewersassociation.org/t/bourbon-maple-syrup-barrel-aged/33261/3 "2024-03-14T00:02:20Z")
i know people will disagree with me, and i havent tried it - but im increasingly thinking that the “maple syrup just ferments out and leaves nothing” thing may be at least partially a myth. number 1 - “maple syrup” isnt all just maple syrup. ---
**Author:** ![HopDen](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/hopden/32/11576_2.png) [@HopDen](https://forum.homebrewersassociation.org/u/HopDen)\ **Post date:** [March 14, 2024, 12:27am UTC](https://forum.homebrewersassociation.org/t/bourbon-maple-syrup-barrel-aged/33261/4 "2024-03-14T00:27:37Z")
number 1 - “maple syrup” isnt all just maple syrup. Please tell us what maple syrup is if not 100% maple syrup. ---
**Author:** ![fredthecat](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/fredthecat/32/9872_2.png) [@fredthecat](https://forum.homebrewersassociation.org/u/fredthecat)\ **Post date:** [March 14, 2024, 2:32am UTC](https://forum.homebrewersassociation.org/t/bourbon-maple-syrup-barrel-aged/33261/5 "2024-03-14T02:32:35Z")
> [@HopDen](#): > > number 1 - “maple syrup” isnt all just maple syrup. > > Please tell us what maple syrup is if not 100% maple syrup. it means that maple syrup varies in colour/flavour based on tree type, year, time in the season (early, mid, late), sugar concentration after boil etc. you could have maple syrup boiled down to 80g sugar/100g or left at a light 40g sugar/100g there i explained it to you (plural). just like “malt” isn’t malt ---
**Author:** ![HopDen](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/hopden/32/11576_2.png) [@HopDen](https://forum.homebrewersassociation.org/u/HopDen)\ **Post date:** [March 14, 2024, 10:07am UTC](https://forum.homebrewersassociation.org/t/bourbon-maple-syrup-barrel-aged/33261/6 "2024-03-14T10:07:21Z")
> [@fredthecat](#): > > > [@HopDen](#): > > > > number 1 - “maple syrup” isnt all just maple syrup. > > > > Please tell us what maple syrup is if not 100% maple syrup. > > it means that maple syrup varies in colour/flavour based on tree type, year, time in the season (early, mid, late), sugar concentration after boil etc. you could have maple syrup boiled down to 80g sugar/100g or left at a light 40g sugar/100g > > there i explained it to you (plural). > > just like “malt” isn’t malt Yes, that I already know. I thought that you were going to tell us that maple syrup has been adulterated with added HFCS. ---
**Author:** ![pete\_baker](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/pete_baker/32/5190_2.png) [@pete\_baker](https://forum.homebrewersassociation.org/u/pete_baker)\ **Post date:** [March 14, 2024, 1:50pm UTC](https://forum.homebrewersassociation.org/t/bourbon-maple-syrup-barrel-aged/33261/7 "2024-03-14T13:50:56Z")
I thought he was going to say that maple syrup isn’t all sugar and there are some compounds that would not be affected by all the sugar fermenting. ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [March 14, 2024, 2:29pm UTC](https://forum.homebrewersassociation.org/t/bourbon-maple-syrup-barrel-aged/33261/8 "2024-03-14T14:29:35Z")
> [@fredthecat](#): > > i know people will disagree with me, and i havent tried it - but im increasingly thinking that the “maple syrup just ferments out and leaves nothing” thing may be at least partially a myth. > > number 1 - “maple syrup” isnt all just maple syrup. It’s not a myth in my world ---
**Author:** ![pete\_baker](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/pete_baker/32/5190_2.png) [@pete\_baker](https://forum.homebrewersassociation.org/u/pete_baker)\ **Post date:** [March 14, 2024, 2:54pm UTC](https://forum.homebrewersassociation.org/t/bourbon-maple-syrup-barrel-aged/33261/9 "2024-03-14T14:54:10Z")
I think I only tried maple syrup in beer once and it certainly got lost but i have used it in much larger amounts in mead and it has a nice flavor there. There is always the fenugreek route. ---
**Author:** ![pete\_baker](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/pete_baker/32/5190_2.png) [@pete\_baker](https://forum.homebrewersassociation.org/u/pete_baker)\ **Post date:** [March 14, 2024, 2:56pm UTC](https://forum.homebrewersassociation.org/t/bourbon-maple-syrup-barrel-aged/33261/10 "2024-03-14T14:56:21Z")
Also, a barrel with maple syrup in it for a year and then a beer for a year seems way different than just adding maple syrup before or during fermentation. It seems to me the alcohol in the beer would extract quite a bit of flavor from the maple soaked wood. ---
**Author:** ![Visor](https://avatars.discourse-cdn.com/v4/letter/v/e19adc/32.png) [@Visor](https://forum.homebrewersassociation.org/u/Visor)\ **Post date:** [May 12, 2024, 7:59pm UTC](https://forum.homebrewersassociation.org/t/bourbon-maple-syrup-barrel-aged/33261/11 "2024-05-12T19:59:30Z")
I’m looking for recommendations on methods of using Fenugreek in beers. I have some I bought some time back, but haven’t yet started exbeerimenting with how to get the maple flavor into the brew. As a general rule, alcohol-based tinctures are my option of last resort. ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [May 12, 2024, 9:36pm UTC](https://forum.homebrewersassociation.org/t/bourbon-maple-syrup-barrel-aged/33261/12 "2024-05-12T21:36:15Z")
> [@Visor](#): > > I’m looking for recommendations on methods of using Fenugreek in beers. I have some I bought some time back, but haven’t yet started exbeerimenting with how to get the maple flavor into the brew. As a general rule, alcohol-based tinctures are my option of last resort. Try adding a tsp directly to the fermenter