By utilizing a variety of barrel types for maturing, ranging from bourbon to chardonnay to freshly toasted oak, brewers are able to create distinctive beers of character that stimulate a delightful sensory experience that will certainly provide some warmth to your holiday season.
Examples: Click here to find wood-aged beers available in your neighborhood.
History: Right up until the advent of welded metal vessels during the industrial revolution, virtually all beer in the Western world was fermented and conditioned in wooden vessels. Traditionally, brewers of sour ale use wooden vessels to maintain a healthy environment for their fermenting agents, while contemporary brewers have utilized a huge variety of pre-used barrels to impart unique flavors into their beers.
Food: Wood aged beers run a gamut of flavor profiles, however their typical robust alcohol content and mellow character enables them to work well with desserts or alone as digestif beers.
Recommended Glassware: Goblet or Snifter or Cervoise Glass
Original Gravity (OG): 1.040 – 1.120
Final Gravity (FG): 1.006 – 1.030
Alcohol Content (ABV): 3.8 – 12.0%
Bitterness (IBU): 10 – 85
Color (SRM): 2 – 40º L
Ideal Serving Temperature: 50 – 55º F