Login
Register

Home

Brew University

Brew Reviews

Brew News

Brews Traveler

Brew Community

About

Beer Styles by Category

 joinus  facebook 32  twitter 32  instagram 32  

  • Beer
  • Specialty Type Beer
  • Wood Beer
  • Specialty Wood-Aged Beer

    Specialty Wood-Aged Beer

    This style is intended for beer aged in wood with added alcohol character from previous use of the barrel. Bourbonbarrel or other similar beers should be entered here.


    Aroma: Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Other aromatics often include a low to moderate vanilla, caramel, toffee, toast, or cocoa character, as well as any aromatics associated with alcohol (distilled spirits, wine, etc.) previously stored in the wood. The added alcohol character should be smooth and balanced, not hot. Some background oxidation character is optional, and can take on a pleasant, sherry-like character and not be papery or cardboard-like.


    Appearance: Varies with base style. Often darker than the unadulterated base beer style, particularly if whiskey/bourbon barrels are used. Beers aged in wine barrels or other products with distinctive colors may also impart a color to the finished beer.

    Flavor: Varies with base style. Wood usually contributes a woody or oaky flavor. Other flavors that are typically present include vanilla (from vanillin in the wood); caramel, butterscotch, toasted bread or almonds (from toasted wood); coffee, chocolate, cocoa (from charred wood or bourbon casks); and alcohol flavors from other products previously stored in the wood. The wood and/or other cask-derived flavors should be balanced, supportive and noticeable, but should not overpower the base beer style. Some background oxidation character is optional, although this should take on a pleasant, sherry-like character and not be papery or cardboard-like.


    Mouthfeel: Varies with base style. Wood can add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Usually exhibits additional alcohol warming. Higher alcohol levels should not result in “hot” beers; aged, smooth flavors are most desirable. Tart or acidic characteristics should be low to none.

    Overall Impression: A harmonious blend of the base beer style with characteristics from aging in contact with wood (including alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, wellbalanced and well-aged. 

    Vital Statistics: OG: varies with base style, typically above-average FG: varies with base style ABV: varies with base style, typically above-average IBUs: varies with base style SRM: varies with base style, often darker than the unadulterated base style

    No entries were found

    Join Us

    Help Us Grow!
    Won't you join us in the Cellar for a few beers? CellarMonk~Beer is run by beer enthusiasts for the beer enthusiasts. A basic membership is always free and allows you to read, rate and review all beer entries and much more. Click below to create an account... and help us build a greater following!

       

    joinus