Wood-Aged Beers
Aging beer in wooden barrels makes a good thing even better.
By Daniel Schumacher Photo courtesy of Tommyknocker Brewery
Chocolate and peanut butter; ham and cheese;
and beer (and just about anything) are examples of
how winning tastes come together to form something
greater. Winemakers have been conscious of
their aging methods for, well, ages, and brewers are
beginning to warm up to the idea of letting their signature
beers pick up a wooden cask’s characteristics.
Common varieties include new oak, French oak and spirit barrels of all kinds, all of which impart unique flavors. Look for buttery, oaked flavors similar to California Chardonnay. Tropical flavors and citrus are also common, as well as higher alcohol contents.
Harviestoun uses casks from Highland Park’s 12-, 16- and 20-year old single malt scotch whiskeys to age their nearly black Ola Dubh 16 Reserve. The result smells of a salty smokehouse and has strong chocolate and hop notes. The light carbonation and rich velvety smooth mouthfeel blew this writer’s mind.
From the hills of Idaho Springs, Colo., Tommyknocker Brewery offers a toasty, citrusy oaked version of their Butt Head Bock. The oak blends with the spicy malted flavors and underplays the 8.1 alcohol content.
Both Ola Dubh and Tommyknocker are available at the J. Clyde, Vulcan Beverage and Dee’s Package Store for $10.99 and $6 per 12-ounce bottle, respectively.
