Barrel-aged Beer

Barrel aged beers cannot generally be described as top-fermented or bottom-fermented, as theoretically a variety of different beer styles can be barrel-aged.

In the past, beer was always stored in wooden barrels - until metal barrels largely replaced them. The difference to today's method of “barrel aging” is that what was previously stored in the wooden barrel is important. No matter whether whiskey, rum, wine or other spirits. The willingness to experiment has no limits. The aromas of the drink, which was first stored in the wooden barrel, penetrate into the wood. The beer that is then poured into the empty but already used barrel absorbs the aromas of the previous drink and refines the beer. This is how completely new beers are developed and created. Stouts , Doppelbock beers and barley wines are particularly good for the “barrel aging” process.

A well-known brewery for barrel aged beers is the German brewery Camba . Regardless of whether it is Belgium , the USA or Germany - the barrel aged process is becoming more and more popular.