Steven Lyerly and Jason Yates founded Olde Hickory Brewery in Hickory, NC, in 1994 on a seven-barrel converted dairy system. Since then, they have been continuously crafting unique, traditional ales and lagers in the western part of the state that have become even more cherished with the brewery’s recent expanded distribution to the Triangle.

Olde Hickory announced its latest project, an imperial Pilsner aged in Chardonnay barrels, late last year, and the beer is almost ready. Lyerly carved some time out of his busy brewing schedule to discuss his latest brew with ncbrewing.org.

[Questions and answers edited for clarity.]

Q: Why did you decide to brew an imperial Pilsner?

Well, I’m a big Pilsner fan for starters, and secondly, you don’t see very many imperial Pilsners on the market. I always like to introduce folks to new beers, and since the majority of Eiraphiotes will be consumed by beer enthusiasts, I thought I would give them something new. Lastly, I wanted to use a lighter style of wine barrel, and it seemed appropriate that a “lighter” style of beer be used.

Q: What is the ABV? Can you provide us with anymore details about the beer?

Eiraphiotes is 7.5% alc/vol. It was brewed with Pilsner malt, acidulated malt and caramel malt pils, all from Best Malting. We used American lager yeast for fermentation, and the hops are long and varied but mostly noble.

Q: What was the thought process that led you to want to age the beer in Chardonnay barrels? And why Chardonnay?

Again, this kind of goes back to trying something not often found. I’ve enjoyed many beers aged in red wine barrels but few from white wine barrels. Why Chardonnay? I would like to say something clever, but it was what I could get my hands on at the time. Not as many white wines are aged in oak as Chardonnay.

Q: From where are the Chardonnay barrels sourced?

All of the barrels were sourced from Shelton Vineyards in Mt. Airy, NC. I was very keen on using barrels from a North Carolina winery.

Q: How long did you age the beer in the Chardonnay barrels?

Six months at 38 degrees Fahrenheit.

Q: Can you tell us anything else about the barrels, e.g., how many barrels were used, etc.?

I could go on and on about the barrels—they are beautiful! I do a lot of barrel-aging using Bourbon barrels that sit out in hot tin shacks in fields for decades and look like it. These wine barrels look like fine furniture. Really pristine.

We used nine barrels—seven from France and two from Hungary. As a side project for our own knowledge, moving this project forward, we dry-hopped eight of the barrels, leaving one as a control. Four of the barrels had the same hops, one each from France and Hungary so that we could get a good idea of the differences from the barrels.

We took detailed tasting notes from each barrel, so if we decide to do this again, we will be better able to hone in on what we are looking for. But, at the end of the day, all of the barrels were blended together, and the blend is better than any single barrel.

Q: What food would be ideal to pair with Eiraphiotes?

It is an imperial, and it is a hoppy Pilsner, so I would have to opt for some spicy food.

Q: From where did the name “Eiraphiotes” come, and why did you decide to use it?

This goes back to the use of wine barrels and beer. Eiraphiotes is an epithet for Dionysus, meaning “twice born.” Since this is a beer aged in Chardonnay barrels, the name seems appropriate. And I’m pretty sure no one else is using it!

Q: Why did you use 750-ml bottles instead of the 22-oz bottles that you typically use?

Again, the tie-in with wine. The label even looks like a wine label.

Q: Is this a one-time seasonal beer, or do you plan to release it every winter?

Unsure. We will be doing more with these wine barrels. Currently, we have a saison fermenting in them right now. And I’ve been thinking about what I would like to see in some red wine barrels. So, I can’t say that we will recreate this exact beer again, or if we do, when that would be.

Q: Most people don’t associate Pilsners with cold temperatures. Why release it during this time of the year?

It hasn’t been very cold in Hickory this winter! Sixty degrees Fahrenheit in mid-January is what I’m talking about. Aside from that, the beer is ready to go.

Q: How many bottles will you be releasing?

We are looking at around 165 cases or 1,980 bottles. There will be a very limited draft release.

Q: What is the official release date?

We are planning on Eiraphiotes hitting our retailers’ shelves by the end of this month. It will be very much like The Event Horizon. We will be allocating it with a focus on specialty bottle shops.

Q: What is next for Olde Hickory?

Continuing the barrel theme, next month, we will be releasing Seven Devils, a barrel-aged Scotch ale. We will have the 2012 releases of Irish Walker and our Imperial Stout out soon, and we are also aging an Imperial Brown in Bourbon barrels.

Thank you Steven for taking the time to answer questions about Olde Hickory’s latest bottled offering. We’ll be looking for it soon at local bottle shops and bars, and we can’t wait for the brewery’s next project! Cheers!