While Belgian brewers have been wood-aging Lambics forever, some claim that the more-recent commercial brewery barrel-aging phenomenon was inspired by homebrewers doing what we do best – experimenting! These beers inspire collectors to buy, age and sometimes trade them for a profit.Īs a homebrewer, I’ve participated in about twenty barrel projects and am a big fan. Some of these beers are the most sought-after commercial beers on the market – ‘whales’ – and breweries make a big deal about their release.
Today, brewers seek to add complexity to beers, layering flavors and aromas, by aging beers in barrels. In past centuries, all beers were fermented and sometimes aged in wood. Barrel-Aging Beer: Stout and Saison Thursday, September 30th, 2021 Advanced Brewing Series By Jim Vondracek
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