Any classic style or unique experimental style of dark beer can be wood or barrel-aged for a period of time in a wooden barrel or in contact with wood. This beer is aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Primary character of the beer style may or may not be apparent. Sour wood-aged beer of any color is outlined in other categories. Dark fruited or spiced beer would also be appropriately entered in this category.
The brewer should explain the special nature of the beer to allow for accurate judging. Comments could include: type of wood used (new or old, oak or other wood type), type of barrel used (new, port/ whiskey/ wine/ sherry/ other), base beer style or achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
Recommended Glassware: Goblet or Snifter or Cervoise Glass
Original Gravity (ºPlato): Varies with style
Apparent Extract/Final Gravity (ºPlato): Varies with style
Alcohol by Weight (Volume): 3-5.2% (3.75-6.5%)
Bitterness (IBU): Varies with style
Color SRM (EBC): Above 18 (above 36 EBC)
Sub-style guidelines used with permission of the Brewers Association, www.beertown.org.