Any style of beer aged in a charred wooden barrel (in a more budgetary version – in a stainless steel tank with the addition of wood chips). This method of making beer is rarely used on an industrial scale, it is more typical for craft brewing. The barrel can be made of oak or other types of wood, but it must be new, the notes acquired during aging should not overshadow the characteristics of the base and make it unrecognizable.
As a result of manipulations, the drink acquires a more pronounced and deeper taste, its bouquet is complemented by tones of vanilla, toast, toffee, caramel, nuts. Balance is very important, so dominance of one profile is not allowed. The tones of paper or cardboard are contrary to style standards. With a long exposure, the drink acquires a light sherry character.
The color of the beer becomes darker than before aging, the body is fuller, the taste on the tongue is more rounded. Slight astringency is acceptable. No additional ingredients are included.
Density, bitterness, color, strength and other characteristics depend on the base, but usually the degree and density increase during exposure.
