Barrel-aged beers are more than a trend; they’re a testament to the craft brewer’s art, marrying rich history with contemporary flair. The practice of ageing beer in wooden barrels adds intriguing depth and evolves complex flavours in the beers over time. We delve into the nuances of this craft to help you better appreciate these special brews.
Choosing the Wood
Barrels that once cradled bourbon or wine don’t just impart wood notes; they leave lingering whispers of their past tenants, adding layers of complexity. American oak from bourbon casks tends to contribute stronger vanilla and coconut flavours along with oak tannins. French oak barrels, often those used for wines like Chardonnay or Pinot Noir, lend subtler oak spice and fruitiness. “Experimenting with different woods allows us creative brewmasters to put our distinctive stamp on barrel-aged beers,” says Sam Smith, the brewmaster at Wayward Ales.
The Ageing Process
Time is a key variable—beers may spend anywhere from 3 months to over 2 years maturing in barrels. Shorter ageing times tend to accentuate the boozy, spirit-like heat from the alcohol, while longer ageing allows more complexity of flavours to develop as the beer embraces the wood. Temperatures also affect the ageing, with cellar cool conditions working best. “Patience is vital,” insists Sue Brown, the meticulous Brewmistress at Oldfield Ales. “Our stock ales spend at least a year assimilating the rum barrels’ notes of spice, vanilla and coconut. Any less and they just wouldn’t achieve the same depth.”
While bold stouts relish the long slumber, delicate ales often prefer a shorter rest to maintain their nuanced character. “It’s about letting the barrels work their magic but not overpower the beer’s natural charm,” Brown adds.
Serving and Pairing Barrel-Aged Beers
Despite the elaborate craft involved, barrel-aged beers are ultimately meant to be relished. Served cool at 8-13°C in a brandy snifter or wine glass, these beers reveal aromas and tastes comparable to fine spirits or wine. As you sip, let the beer’s narrative unfold, each sip revealing a new chapter of its barrel-aged journey. The oak and alcohol delivers a smooth, almost brandy-like quality, whilst hints of sherry, whisky or rum may emerge depending on the barrels used. Beneath lies the beer itself lending acidic balance alongside malty, chocolate or fruity flavours.
Such complex palates demand equally hearty pairings – typically strongly-flavoured foods. Classic English blue cheeses make a splendid match, the salty pungency offsetting the beers’ sweet vanilla oakiness. Barrel-aged stouts also partner wonderfully with rich chocolate desserts, while paler brews work with smoked meats, game dishes or nutty hard cheeses.
Dive into the deep end of the barrel-aged beer pool and discover how each brew tells its own tale. It’s not just about tasting; it’s about experiencing the brewer’s craft. Remember, as author Ivor Bellows puts it, “Every barrel-aged beer has a story yearning to be told – so take your time, and let it transport you as you drink.”