Oak Aged Beer
A buddy of mine at Dogfish Head sent me a great little gift package over the holidays. It contained many of their big beers that he had been cellaring. Thanks dude!
Last night, it was bone-chilling cold in Dallas, so I lit a fire and poured myself an ‘05 Oak Aged Immort Ale. This is a strong ale around 11% abv..
Classify this beer as a Strong Ale or Barleywine – doesn’t really matter. Call me crazy, but I am not a huge fan of Oak Aged Beer. Well, I may be now. But, more often than not, its a whiskey barrel and the beer tastes a lot like the whiskey, which strangely enough (being a Food and Beverage director for 15 years) I have never really developed a palate for… Beer is my drink of choice – a regulator – I get full or sleepy before things go south.
This beer pours a deep amber – burnt orange with a nice tan head that fades. The aroma is complex with some peat, vanilla, maple or caramel and just a touch of alcohol. The mouthfeel is velvety smooth and lingers well after the beer goes down. I like it’s smooth texture and range of flavor, plus it warms the belly. A few sips in and I’m relaxed and very pleased with this beer. The toffee and vanilla flavors were most pronounced. This beer was a special ‘05 vintage and I am sure it gets better every year. I just couldn’t wait any longer. Most big beers just drink better after a year or so – 120 IPA comes to mind… I’ll save that one a few years more.
Looking forward to my next beer – will it be Burton Baton or World Wide Stout? It was Burton Baton – more on that later. I gave the World Wide Stout to Marc in Fort Worth. I think he likes the Dogfish.
My favorite part of whiskey barrel aged beers is the synergy between the two beverages. To make whiskey, you first have to make beer. The flavors the oak imparts into whiskey, and then the flavors the finished whiskey imparts into the beer… magical. Vanilla, white pepper, wood. I feel it refines harsh big beers, allows the flavor of dark, malty beers (like Old Rasputin) to come together, develop, and become something more intense, aromatic, unique and enticing. Try drinking some Stranahan’s Buffalo Trace, Woodford Reserve, or Tutthilltown whiskeys, and then go back and taste a whiskey barrel-aged beer. You’ll be amazed at the depth, and perhaps find a newfound appreciation.
Comment by Rob — January 16, 2010 @ 7:20 pm