33B
Specialty Wood-Aged Beer
Wood BeerColour varies by recipe
ABVVaries with the base style
IBUVaries with the base style
SRMVaries with the base style
33A
Wood-Aged Beer
A pleasant enhancement of the base beer style with the characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced, and well-aged.
Colour varies by recipeParameter ranges
Alcohol · ABV
Varies with the base styleBitterness · IBU
Varies with the base styleColor · SRM
Varies with the base styleOriginal gravity · OG
Varies with the base styleFinal gravity · FG
Varies with the base styleRanges 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 without added alcohol character from previous use of the barrel. Bourbon-barrel or other beers with an added alcohol character are covered under Specialty Wood-Aged Beer.
Appearance
Varies with base style. Often darker than the unadulterated base beer style, particularly if toasted or charred barrels are used.
Aroma
Varies with base style. A low to moderate woody aroma is usually present; some varietals may have a stronger, or distinctive character. Fresh wood can occasionally impart raw, fresh-cut wood smell, although this character should never be too strong. If the wood is toasted or charred, there may be low to moderate vanilla, caramel, toffee, toast, or cocoa character present.
Flavor
Varies with base style. Wood usually contributes a woody flavor, and possibly a distinctive varietal character. New wood may add a raw, fresh-cut wood impression. 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 should be balanced, supportive, and noticeable, while not overpowering the base beer style.
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. Tart or acidic characteristics should be low to none, and never distracting.
History
A traditional production method that is rarely used by major breweries, and usually only with specialty products. More popular with modern craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods are becoming more popular.
Characteristic ingredients
Varies with base style. Aged in wooden casks or barrels, or using wood-based additives (e.g., chips, staves, spirals, cubes). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.
In the same category
Notes
Much of the character depends on the type of wood used, and how well it complements and enhances the base style. Age character is allowable, but excessive oxidation or sourness is a fault. Noticeable alcohol is not a fault in stronger base styles. This category does not cover base styles in which wood-aging is a fundamental requirement for the style (e.g., Flanders Red, Lambic). Beers made using either limited wood aging or products that only provide a subtle background character retain their base-style classification as long as the wood character isn’t prominently featured.