Any strong classic style or unique, experimental style of 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. 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): Greater than 5.2% (Greater than 6.5%)
Bitterness (IBU): Varies with style
Color SRM (EBC): Varies with style
Sub-style guidelines used with permission of the Brewers Association, www.beertown.org.