387254 Sun Apr 01 14:17:44 -0700 2007 16 35 Beer 0 2440804 This is one of the bigger crazes going on right now in craft brewing. But for me I can't say that I've loved anything that I've tried thus far. For me the pronounced vanilla flavor is all that I pick up from say Iron Hill Bourbon Porter or Bourbon Stout. Who out there is in love with this stuff and which ones in particular? Thanks! Sun Apr 01 14:17:44 -0700 2007 26180 Chinon00 1 2441277 I love it, for sure. There are so many great barrel-aged beers, though I can't say I've experienced what you're describing. Jolly Pumpkin in Michigan makes numerous sour Belgian styles that are barrel-aged. Another favorite of mine is Russian River brewing in Santa Rosa. They make a number of delicious barrel-aged beers. I think you'll need to seek out some that aren't aged in bourbon barrels. Those seem the most likely to impart the flavors you're describing. There are a lot of wood cask-aged beers that don't use bourbon barrels. For example, Russian River's Temptation is aged in used chardonnay barrels, and their Supplication is aged in used pinot noir barrels. Sun Apr 01 18:05:14 -0700 2007 2440804 10809 Josh 2 2441972 You are absolutely correct. I just recalled that one of my favorite beers ever (Rodenbach Red Ale) is "wooded" (I believe). I therefore must be refering to the bourbon barrel aged beers. Mon Apr 02 02:34:18 -0700 2007 2441277 26180 Chinon00 3 2442704 There are alot of different ones out there right now, some excellent, some not so much. It really depends on the beer going into the barrel first. If what you put in is crap, what you get out will most liekly be as well. Temptation is one of my top beers, simply outstanding. You can really get the oak taste coming through. When i went up to Stones brewery and did the tour, i noticed alot of beers were aging in barrels. The Oaked Arrogant Bastard in just ok in my opinion. I really love the double bastard. Mon Apr 02 09:29:03 -0700 2007 2441972 12484 MVNYC 4 2442729 What I like about the oaked AB is that the oak-aging really mellows out the edges on that beer. In its normal state, it's a very aggressive beer, and the oak really smooths it out. A favorite local of mine is made by Ballast Point, and the called it Hout Ont Moet. It was a blackberry ale aged in oak casks. Incredibly delicious stuff. Mon Apr 02 09:35:07 -0700 2007 2442704 10809 Josh 4 2448978 I was under the impression Oaked AB and Oaked DB were oaked using oak chips/nibs/pellets, no?. Wed Apr 04 06:39:04 -0700 2007 2442704 12014 LStaff 5 2450082 I suppose that's possible. The first time I had it, when it was a tiny special release, it had been aged in barrels. Now that they are mass-producing it I wouldn't be surprised if they'd switched to chips or pellets. Wed Apr 04 11:15:48 -0700 2007 2448978 10809 Josh 2 2444460 I'll throw in my vote for beers aged in wine barrels. I'm not a big fan of beers aged in bourbon barrels, but I love the ones aged in wine barrels. Recently I've really enjoyed Allagash Interlude, which is aged in Merlot and Syrah barrels. Mon Apr 02 17:50:52 -0700 2007 2441277 12854 afty698 1 2448984 I'm not a fan of most of the barrel aged beers I've tried. RR, non-bourbon/whiskey stuff is good, and I have enjoyed Cambridge Brewing Co. stout aged in red wine barrels. But I can't stomach more than a sample of anything aged with bourbon or whiskey. Is this over yet, can we get back to the hops now? ;-) Wed Apr 04 06:42:18 -0700 2007 2440804 12014 LStaff 1 2449092 I've noticed that barrel aging is a very tricky art, one which a handful of our domestic craft brewers are really just starting to get a knack for, while others are still producing dreadful experiments. Fortunately for the latter, there's a huge market for these beers right now, so even the bad beers will mostly get sold. Bourbon barrel–aged beers are particularly difficult to master, it seems. The flavors and aromas imparted from the previous contents of the barrel tend to overwhelm many of the more delicate characters of lighter styles, where darker, maltier styles (imperial stouts, Baltik porters, Belgian-style quads, etc.) take on these new flavors more appealingly. Wine barrels seem to work better for a wider variety of styles, though I've seen far fewer of these beers than I have those that are aged in Bourbon barrels. I think, in time, we'll see some exceptional barrel-aged beers coming out of US craft brewers, or blends of "straight" and aged versions of the same beer. Don't forget that barrel aging is an art that has been practiced for centuries in other parts of the world, and a crucial element in the flavor profile of many styles. Given time, our brewers will undoubtedly get it right. Wed Apr 04 07:22:10 -0700 2007 2440804 60435 braineater 1 2450414 Firestone Double Barrel Ale in California is quite nice. They use oak barrels. It just tastes like a very good English style ale to me. Wed Apr 04 12:15:58 -0700 2007 2440804 13203 Scott V 2 2455243 I'm glad someone mentioned Firestone. What they're doing is different. They're *not* aging their beer in barrels. They're fermenting the beer in barrels. The process they're using is called the Burton Union, used famously in the home of the IPA, Burton upon Trent. I just listened to an interview with their brewer on The Brewing Network. Also, they're not aiming for the same target as Russian River. Firestone wants to keep the bugs out while RR is looking for not just the character of the wood but the sour notes that come from brett, pedio and lacto bacillus. Firestone said if they found the precursors to the bugs, they'd pull that batch, It's an interesting trend. Much more interesting than dry beers or ice beers for instance. Thu Apr 05 16:50:18 -0700 2007 2450414 15062 Tom from Raleigh 1 2460719 I would expect a bourbon barrel aged beer to have a lot of bourbon flavor to it. The wood in the used barrel can have several gallons of bourbon soaked into it. Even after letting water soak in the barrel for several weeks, it doesn't draw out more than 2/3 of the bourbon in the wood. Sun Apr 08 06:56:23 -0700 2007 2440804 10732 JMF 1 2537075 I learned this weekend that yeast cells in a used barrel can contribute a second fermentation to the beer increasing the complexity (and alcohol). Thu May 03 01:35:48 -0700 2007 2440804 26180 Chinon00 1 2555330 Last fall I tried Smuttynose Jack Daniels barrel-aged S'muttonator at Spuyten Duyvil in Brooklyn and thought it was amazing. Woody and earthy with lots of winey notes. Wed May 09 11:45:00 -0700 2007 2440804 16728 kenito799 1 2563083 i've been super impressed w/ allagash' curieux and j.w.lees' harvest ale aged in lagavullin casks. i've got abottle of old engine oil that's back in the cabinet for a later date (and a couple of lee's harvests too) others i've tried haven't been exceptional. the petrus oak-aged comes to mind as something that i didn't think was very good. Fri May 11 16:38:05 -0700 2007 2440804 12853 mr mouther 2 2563117 The JW Lees is good, but I prefer their non-cask aged Vintage Ale. As good as the Lagavulin is, the smoky cask flavor really detracts from all the amazing malt in that beer. Fri May 11 16:49:23 -0700 2007 2563083 10809 Josh