Beer is an alcoholic beverage produced by fermenting the starch sugars available in wort extracted from cereal grains. Hops are typically used for flavor and as a stabilizing agent. Other agents, be it additives or preservatives and flavors, may also be used, such as herbs, fruits and gruit. Brewers use a grain of their choice. It could be malted barley, corn, wheat or even rice. The grain is mashed and the wort is extracted, which is the liquid obtained as a result of mashing the grain. The wort is then fermented with the help of yeast and in many cases also bacteria. The fermentation process converts the starch sugars in the wort to ethanol and also facilitates the carbonation process. These are natural processes. Such processes can be aided chemically. The exact brewing method depends on the recipe and the manufacturing process of the brewer.

Beer, in general, is not aged. Once the fermentation is complete and the beer has acquired the desired taste, alcohol content and flavor, it is ready to be bottled. In some cases, the beer may be treated further to acquire a distinct taste and flavor or aroma. These are recipe specific and not really about the primary method of brewing. Whiskey needs to be aged to be classified as such. Beer doesn’t have such a classification requisite. It can be straight out of the tank where it was fermented and then bottled and ready to be consumed. However, some brewers choose to age their beer. This ageing can happen in the stainless steel tanks or in wooden barrels.

Definition of Barrel Aged Beer

Barrel aged beer is not new. It has been a practice among Belgians for centuries now. Lambic beers are known for their barrel ageing. Just as whiskey is aged or matured in a wooden barrel, mostly oak barrels, beer can also be aged or matured in similar barrels. Now, barrel aged beer only means the beer was aged or matured in a barrel. It was not fermented in a barrel. The fermentation still takes place in a tank, usually made of stainless steel, and then the beer is poured into the barrels for ageing. It is possible to carry out the fermentation in barrels but in such a scenario the beer would be barrel fermented and not just barrel aged. If the fermentation is carried out in a barrel, it is not a given that the same beer will be aged in the barrel. The purpose may be to extract a certain flavor from the barrel without ageing. For barrel aged beer to be called so, the beer must be matured in the barrel, which could be anywhere from a few weeks to several years. Long maturing or ageing adds a distinct flavor, aroma and taste. It will also impart color and may cause some changes in the composition of the beer.

Process of Barrel Ageing for Beers

A barrel used for ageing whiskey should be made from oak. Only three species of oak are used to make barrels for whiskey maturation. In case of beer, the barrel could be made from oak, alder, apple or hickory among others. Like whiskey barrels, the barrels used for ageing beer are also toasted or charred. However, beers don’t always need new barrels. Many brewers use old barrels, which may have been used to age whiskeys, wines or cognacs among others. Such barrels are chosen based on the likely flavor they would impart. Both new and used barrels can be used depending on the objective of the brewer. In some cases, brewers use chips or cubes of wood instead of barrels. In such a scenario, the beer will be aged in contact with wood and not exactly in a barrel. Ales, lagers and hybrid beers are common types of barred aged beer.

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