33.A - Wood-Aged Beer (BJCP 2021)

Description

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.

Profile

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.

Varies with base style. Often darker than the unadulterated base beer style, particularly if toasted or charred barrels are used.

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.

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.

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.

Examples

Bush Prestige, Cigar City Spanish Cedar Jai Alai, Firestone Walker Double Barrel Ale, Midnight Sun Arctic Devil, Petrus Aged Pale, Samuel Smith Yorkshire Stingo