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33B

Specialty Wood-Aged Beer

An elevation 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, well-balanced, and well-aged.

Transparent glass outline for Specialty Wood-Aged Beer; colour varies by recipe

Colour varies by recipe

Parameter ranges

Alcohol · ABV

Varies with the base style

Bitterness · IBU

Varies with the base style

Color · SRM

Varies with the base style

Original gravity · OG

Varies with the base style

Final gravity · FG

Varies with the base style

Ranges describe a style, not an individual beer. Colour depends on the base beer and ingredients. The transparent glass outline does not depict a fixed beer colour.

About this entry

This style is intended for beer aged in wood with added alcohol character from previous use of the barrel. Bourbon-barrel or other similar beers are examples of this group.

Appearance

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

Aroma

Varies with base style. A low to moderate woody aroma is usually present; some varietals may have a stronger, or distinctive character. If the wood is toasted or charred, there may be low to moderate vanilla, caramel, toffee, toast, or cocoa character present. Aromatics associated with alcohol (e.g., distilled spirits, wine) previously stored in the wood should be noticeable, but balanced.

Flavor

Varies with base style. Wood usually contributes a woody flavor, and possibly a distinctive varietal character. Toasted or charred wood can add vanilla, caramel, butterscotch, toasted bread, toasted nuts, coffee, chocolate, or cocoa, depending on the wood varietal and level of toast or char. Wood-derived flavors and added alcohol flavors should be balanced, mutually supportive, and noticeable, while not overpowering the base beer style or each other.

Mouthfeel

Varies with base style. Tannins from the wood may increase the perception of body, as well as enhancing the dryness of the finish; some astringency from wood tannins is allowable. Usually exhibits additional alcohol warming, but should not be hot or harsh. Tart or acidic characteristics should be low to none, and never distracting.

Notes

Success in this style depends on how well the wood and alcohol character supports and enhances the base beer, and how well integrated they are with the overall flavor profile. Age character is allowable, but excessive oxidation or sourness is a fault. Special wood-aged wild ales are covered under Wild Specialty Beer.

History

Same as 33A Wood-Aged Beer.

Characteristic ingredients

Varies with base style. Aged in wooden casks or barrels previously used to store alcohol (e.g., whiskey, bourbon, rum, gin, tequila, port, sherry, Madeira, wine). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.