Barrel-aging is nothing new in the world of wine and liquor; aging beer in barrels, however, is a relatively new practice that’s gaining in popularity. Today, we’re going to take a look at how it works and some barrel-aged beers that everyone should try.

Beer is usually placed in barrels for aging after primary fermentation is complete and before it has been carbonated. A variety of barrels can be used, but brewers frequently use barrels which have previously held wine or liquor. After anywhere from several months to several years in a barrel, the beer will absorb some of the flavors and aromas left over from the wine or liquor. Then, the beer will be carbonated and bottled for your drinking enjoyment.

The barreling process adds additional complexity to the taste and aroma of a beer. Sometimes a brewer will simply age an existing beer he has in his (or her) repertoire, but many of the more adventurous will craft a recipe specially suited to benefit from the barreling process. This could be an extra malty brew that will blend well with the sweet flavors of rum or a crisp light beer that will complement the light flavors of a chardonnay.

However it is done, barrel-aged beer is an exciting area that craft brewers are exploring with enthusiasm and passion. Be sure to try one if you haven’t yet. Some of our favorites include:

Stone Brewing Co. Oaked Arrogant Bastard – The barrel-aged version of Stone’s infamous Arrogant Bastard. Trying this alongside the regular version would be a good introduction to how barrels can enhance beer.

Brooklyn Brewery Manhattan Project – This  beer was a collaboration between Brooklyn Brewery and David Wondrich, drinks editor of Esquire magazine. It was aged in rye whiskey barrels for a wonderfully smoky aroma and taste.

Allagash Curieux – Aged in Jim Beam barrels for 8 weeks, this one is a must try.

Dogfish Head Burton Baton – A fantastically complex yet still light ale with notes of oak and vanilla.

Smuttynose Brewing Oaked Tripel Penetration – A great twist on a traditional Belgian style tripel. The heavy oak notes blended well with the light flavors of a tripel.

What’s your favorite barrel-aged beer? Have you tried a barrel-aged brew you would like to recommend? Let us know next time you have one by tweeting what you drank and adding the ‘#mybeer’ hashtag.

In the first of our Style Profile series we’re going to look briefly at the India Pale Ale or IPA. This is a classic style that anyone who’s interested in beer should try out, even if it’s not for everyone. The highlight of any IPA are the hops, the small, green plants which give beer much of its spice and flavor. Although the yeast, water and grains used in an IPA are important as they are in any beer, these other ingredients really take a back seat to showcasing the beer’s hop flavor.

The spicy flavor of hops isn’t the only benefit they provide beer. Hops are also a natural preservative, a quality which lead directly to the creation of the IPA style. During Great Britain’s occupation of India in the 19th century beer would be shipped from England all the way to India for British soldiers stationed there. To ensure the beer survived the long and perilous sea voyage brewers loaded the beers with extra hops, resulting in the hoppy taste that was a hit in India as much as it was at home in the UK and a style was born.

Hops are grown in many regions throughout the world and come in dozens of different varieties which fluctuate in their bitterness, flavor and aroma. Regardless of which hops an IPA features, it can be counted on to feature the spicy bitterness which are a hallmark of the style. Many hops grown in England such as Kent Goldings have a mellow, spicy quality to them, which is reflected in the pale ales of England such as Samuel Smith’s India Ale.

On the West Coast, where most American hops are grown, Cascade is by far the most dominant variety; it’s a style famous for its strong floral and citrus-like qualities. West Coast Brewers, such as Stone, Rogue and Sierra Nevada have experimented with the these hops creating a unique take on the IPA tradition that’s American through and through- the Double or Imperial India Pale Ale.

In craft beer the terms ‘double’ or ‘imperial’ generally refer to a extra strong version of a more traditional (and timid) style. ‘Double’ simply denotes twice as much of something (such as hops) as been used, while ‘imperial’ refers to the Imperial Russian Stout, a particularly strong stout brewed for Catherine the Great (but that’s for another style profile.)

As you might guess, the Double India Pale Ale is a much stronger version of the IPA, both in terms of hops and alcohol (typically ranging around 8-9% alc./volume while a standard IPA is just 5-6%) Rather than simply being a more intensified version of the IPA the DIPA takes on unique qualities all its own.

Serving Suggestions:

Glass: IPAs do well in your standard pint glass, while I would recommend a snifter for DIPAs to take advantage of the intense hop aromas.

Food Pairings: The spicy flavors of IPAs and DIPAs pair great with spicy cuisines such as Cajun, Mexican and Indian. Alternatively, a the sharp hop flavors can provide a nice counterpoint to more savory flavors such as barbecue chicken or pork.