A wood- or barrel-aged beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a bacterial induced natural acidity. This beer is aged with the intention of imparting the particularly unique character of the wood or the micro flora present in the wood. Wood character is often characterized as a complex blend of vanillin and unique wood character. Usually bacteria and “wild” yeasts fermentation contributes complex esters and results in a dry to very dry beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of acidity, complex esters, and new beer with wood and/or barrel flavors.
Brewers when entering this category should specify type of barrel used and any other special treatment or ingredients used. Competition managers may create style subcategories to differentiate between high alcohol and low alcohol beers and very dark and lighter colored beer as well as for fruit beers and non-fruit beers. Competitions may develop guidelines requesting brewers to specify what kind of wood (new or used oak, other wood varieties). The brewer may be asked to explain the special nature (wood used, base beer style(s) and achieved character) of the beer.
Recommended Glassware: Goblet or Snifter or Cervoise Glass
Sub-style guidelines used with permission of the Brewers Association, www.beertown.org.