Wood- and Barrel-Aged Dark Beer (2018)

Within the framework of these guidelines, these beers meet the criteria for color and alcohol content shown above. Stronger (>5% abw or >6.3% abv) versions of dark wood-aged beers should be categorized in other wood-aged beer styles. These are any traditional or experimental style of lager, ale or hybrid beer aged in either a wooden barrel or in contact with wood. These beers are aged with the intention of developing unique attributes imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood flavors, but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of aroma, flavor and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel. These beers may or may not have Brettanomyces character. Sour wood-aged beers should be categorized elsewhere. Fruited or spiced wood-aged beers which meet the criteria for color and alcohol content and which exhibit attributes of wood-aging are appropriately categorized here and may take on the color, flavors and aromas of added fruits or spices. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as length of time aged, type of wood or barrel, age, char level or previous liquids held by the wood, ingredients or other processing which influence perceived sensory outcomes.

Style guideline data is the work of its respective publishers, reproduced here for reference: BJCP · Brewers Association · Norbrygg · SHBF · Danske Øldommere.