For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

BJCP 2015 Guideline

Wood Beer Specialty Wood-Aged Beer

BJCP 33B

BJCP 2015 33B Specialty Wood-Aged Beer example
33B - Specialty Wood-Aged Beer

 

Overall Impression

A harmonious blend of the base beer style with characteristics from aging in contact with wood (including alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, well-balanced and well-aged.

Comments

The base beer style should be apparent. The wood-based character should be evident, but not so dominant as to unbalance the beer. The intensity of the wood-based flavors is based on the contact time with the wood; the age, condition, previous usage of the barrel; and the type of wood. Alcoholic products previously stored in the wood should be evident, but should not be so dominant as to unbalance the beer. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e.g., Flanders Red, Lambic, etc.). Special wood-aged wild ales should be entered in the Wild Specialty style.

Commercial Examples

Founders Kentucky Breakfast Stout, Goose Island Bourbon County Stout, J.W. Lees Harvest Ale in Port, Sherry, Lagavulin Whisky or Calvados Casks, The Lost Abbey Angel's Share Ale; many microbreweries have specialty beers served only on premises often direc

There are more details available on the BJCP website. Click below to view the complete style.

View Style on BJCP Website

BJCP 2015 33B - Specialty Wood-Aged Beer Commercial Example
spacer