This beer is the culmination of extensive trials perfecting alternative wood-aging techniques. Traditional barrel aging exposes the beer to oxygen both during transfers and from penetration through the wood itself. That oxidation leads to accelerated staling which—though less of an issue in stouts and dark beers laden with antioxidants form the roasted malt—can quickly erode the appeal of a lighter colored beer. Instead, we found that introducing the wood into the beer itself allowed us to minimize that oxygen uptake and get more control over the wood character developing in the beer.

Overall: 75 (logged 1 time)

Draft: 75 (logged 1 time)