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|number=17A | |number=17A | ||
|name=Ale or Lager Aged from 12-24 Months | |name=Ale or Lager Aged from 12-24 Months | ||
− | |description=These are beers aged for over one year, and up to two years. A brewer may brew any type of beer of any strength and enhance or change its character with extended and creative ageing conditions. Entries in this category will exhibit a very broad range of characteristics; these beers might have high hopping rates, roast malt content (in some darker examples), high alcohol content and/or complex herbal content. Some acidic beers may develop attributes that are enhanced with extended ageing. These beers should exhibit positive attributes of ageing, such as slight oxidation, roundness or smoothness in styles where appropriate. These beers should not exhibit unbalanced attributes of ageing, such as over-oxidation or stale character, or unpleasant yeast characteristics such as excessive autolysis. For the purposes of this competition, beers in this category may be aged in any type of food grade vessel, although beers that exhibit attributes resulting from ageing in wood should be entered in the wood- and barrel-aged categories. The brewer should provide the classic style or experimental nature of the beer being aged, as well as the kind of material in which the beer was aged or other information describing the ageing process. Beer entries not accompanied by this information will be at a disadvantage during judging. | + | |description=These are beers aged for over one year, and up to two years. A brewer may brew any type of beer of any strength and enhance or change its character with extended and creative ageing conditions. Entries in this category will exhibit a very broad range of characteristics; these beers might have high hopping rates, roast malt content (in some darker examples), high alcohol content and/or complex herbal content. Some acidic beers may develop attributes that are enhanced with extended ageing. These beers should exhibit positive attributes of ageing, such as slight oxidation, roundness or smoothness in styles where appropriate. These beers should not exhibit unbalanced attributes of ageing, such as over-oxidation or stale character, or unpleasant yeast characteristics such as excessive [[autolysis]]. For the purposes of this competition, beers in this category may be aged in any type of food grade vessel, although beers that exhibit attributes resulting from ageing in wood should be entered in the wood- and barrel-aged categories. The brewer should provide the classic style or experimental nature of the beer being aged, as well as the kind of material in which the beer was aged or other information describing the ageing process. Beer entries not accompanied by this information will be at a disadvantage during judging. |
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|number=17B | |number=17B | ||
|name=Ale or Lager Aged from 25-48 Months | |name=Ale or Lager Aged from 25-48 Months | ||
− | |description=These are beers aged for over two years, and up to four years. A brewer may brew any type of beer of any strength and enhance or change its character with extended and creative ageing conditions. Entries in this category will exhibit a very broad range of characteristics; these beers might have high hopping rates, roast malt content (in some darker examples), high alcohol content and/or complex herbal content. Some acidic beers may develop attributes that are enhanced with extended ageing. These beers should exhibit positive attributes of ageing, such as slight oxidation, roundness or smoothness in styles where appropriate. These beers should not exhibit unbalanced attributes of ageing, such as over-oxidation or stale character, or unpleasant yeast characteristics such as excessive autolysis. For the purposes of this competition, beers in this category may be aged in any type of food grade vessel, although beers that exhibit attributes resulting from ageing in wood should be entered in the wood- and barrel-aged categories. The brewer should provide the classic style or experimental nature of the beer being aged, as well as the kind of material in which the beer was aged or other information describing the ageing process. Beer entries not accompanied by this information will be at a disadvantage during judging. | + | |description=These are beers aged for over two years, and up to four years. A brewer may brew any type of beer of any strength and enhance or change its character with extended and creative ageing conditions. Entries in this category will exhibit a very broad range of characteristics; these beers might have high hopping rates, roast malt content (in some darker examples), high alcohol content and/or complex herbal content. Some acidic beers may develop attributes that are enhanced with extended ageing. These beers should exhibit positive attributes of ageing, such as slight oxidation, roundness or smoothness in styles where appropriate. These beers should not exhibit unbalanced attributes of ageing, such as over-oxidation or stale character, or unpleasant yeast characteristics such as excessive [[autolysis]]. For the purposes of this competition, beers in this category may be aged in any type of food grade vessel, although beers that exhibit attributes resulting from ageing in wood should be entered in the wood- and barrel-aged categories. The brewer should provide the classic style or experimental nature of the beer being aged, as well as the kind of material in which the beer was aged or other information describing the ageing process. Beer entries not accompanied by this information will be at a disadvantage during judging. |
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|number=17C | |number=17C | ||
|name=Ale or Lager Aged from 49-72 Months | |name=Ale or Lager Aged from 49-72 Months | ||
− | |description=These are beers aged for over four years, and up to six years. A brewer may brew any type of beer of any strength and enhance or change its character with extended and creative ageing conditions. Entries in this category will exhibit a very broad range of characteristics; these beers might have high hopping rates, roast malt content (in some darker examples), high alcohol content and/or complex herbal content. Some acidic beers may develop attributes that are enhanced with extended ageing. These beers should exhibit positive attributes of ageing, such as slight oxidation, roundness or smoothness in styles where appropriate. These beers should not exhibit unbalanced attributes of ageing, such as over-oxidation or stale character, or unpleasant yeast characteristics such as excessive autolysis. For the purposes of this competition, beers in this category may be aged in any type of food grade vessel, although beers that exhibit attributes resulting from ageing in wood should be entered in the wood- and barrel-aged categories. The brewer should provide the classic style or experimental nature of the beer being aged, as well as the kind of material in which the beer was aged or other information describing the ageing process. Beer entries not accompanied by this information will be at a disadvantage during judging. | + | |description=These are beers aged for over four years, and up to six years. A brewer may brew any type of beer of any strength and enhance or change its character with extended and creative ageing conditions. Entries in this category will exhibit a very broad range of characteristics; these beers might have high hopping rates, roast malt content (in some darker examples), high alcohol content and/or complex herbal content. Some acidic beers may develop attributes that are enhanced with extended ageing. These beers should exhibit positive attributes of ageing, such as slight oxidation, roundness or smoothness in styles where appropriate. These beers should not exhibit unbalanced attributes of ageing, such as over-oxidation or stale character, or unpleasant yeast characteristics such as excessive [[autolysis]]. For the purposes of this competition, beers in this category may be aged in any type of food grade vessel, although beers that exhibit attributes resulting from ageing in wood should be entered in the wood- and barrel-aged categories. The brewer should provide the classic style or experimental nature of the beer being aged, as well as the kind of material in which the beer was aged or other information describing the ageing process. Beer entries not accompanied by this information will be at a disadvantage during judging. |
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|number=17D | |number=17D | ||
|name=Ale or Lager Aged More Than 72 Months | |name=Ale or Lager Aged More Than 72 Months | ||
− | |description=These are beers aged for over six years. A brewer may brew any type of beer of any strength and enhance or change its character with extended and creative ageing conditions. Entries in this category will exhibit a very broad range of characteristics; these beers might have high hopping rates, roast malt content (in some darker examples), high alcohol content and/or complex herbal content. Some acidic beers may develop attributes that are enhanced with extended ageing. These beers should exhibit positive attributes of ageing, such as slight oxidation, roundness or smoothness in styles where appropriate. These beers should not exhibit unbalanced attributes of ageing, such as over-oxidation or stale character, or unpleasant yeast characteristics such as excessive autolysis. For the purposes of this competition, beers in this category may be aged in any type of food grade vessel, although beers that exhibit attributes resulting from ageing in wood should be entered in the wood- and barrel-aged categories. The brewer should provide the classic style or experimental nature of the beer being aged, as well as the kind of material in which the beer was aged or other information describing the ageing process. Beer entries not accompanied by this information will be at a disadvantage during judging. | + | |description=These are beers aged for over six years. A brewer may brew any type of beer of any strength and enhance or change its character with extended and creative ageing conditions. Entries in this category will exhibit a very broad range of characteristics; these beers might have high hopping rates, roast malt content (in some darker examples), high alcohol content and/or complex herbal content. Some acidic beers may develop attributes that are enhanced with extended ageing. These beers should exhibit positive attributes of ageing, such as slight oxidation, roundness or smoothness in styles where appropriate. These beers should not exhibit unbalanced attributes of ageing, such as over-oxidation or stale character, or unpleasant yeast characteristics such as excessive [[autolysis]]. For the purposes of this competition, beers in this category may be aged in any type of food grade vessel, although beers that exhibit attributes resulting from ageing in wood should be entered in the wood- and barrel-aged categories. The brewer should provide the classic style or experimental nature of the beer being aged, as well as the kind of material in which the beer was aged or other information describing the ageing process. Beer entries not accompanied by this information will be at a disadvantage during judging. |
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Latest revision as of 05:18, 8 December 2008
Specialty Aged Beer is a catch-all term for any aged beer other than one of the few defined styles where aging is a characteristic of the style. Aging in itself changes the character of a beer, even in a nonreactive vessel. However, some beers are now aged in unlined oak vessels, which contribute unique character to the beer. These wood-aged beers are sometimes then blended to achieve the desired flavor.
Contents
- 1 History of Aged Beer
- 2 Aging Beer for the Home Brewer
- 3 Competition Styles
- 3.1 BJCP Style Guidelines
- 3.2 GABF Style Listings
- 3.2.1 Wood- and Barrel-Aged Pale to Amber Beer
- 3.2.2 Wood- and Barrel-Aged Dark Beer
- 3.2.3 Wood- and Barrel-Aged Strong Beer
- 3.2.4 Wood- and Barrel-Aged Sour Beer
- 3.2.5 Ale or Lager Aged from 12-24 Months
- 3.2.6 Ale or Lager Aged from 25-48 Months
- 3.2.7 Ale or Lager Aged from 49-72 Months
- 3.2.8 Ale or Lager Aged More Than 72 Months
History of Aged Beer
Brewers have long known that while some beers, especially lighter Session beer styles, are best drunk fresh, stronger beers with more alcohol and more hops can keep well for long periods, and some even develop more interesting or complex characters as they age, as wine does.
In addition, before modern refrigeration became available, brewers in most areas had a limited time in which the temperatures were appropriate for fermentation. This led to the brewing of beers that could be laid down so that beer would be available during the hot summer months. Often these beers were aged in cool caves; this led to the tradition of lagering and eventually to the isolation of lager yeast strains that were more suited to this type of conditioning.
While distillers and winemakers have depended on the character of oak for generations, the use of wood flavors in beer is a twenty-first century innovation. Although beer has been fermented and stored in wooden vessels for centuries, the vessels were usually coated with brewer's pitch or a similar substance to prevent the wood flavors from leaching into the beer.
Then in 2002, William Grant and Sons, the distillers of Glenfidditch whiskey, wanted to age a special whiskey in barrels that had been flavored with ale. They brewed a special ale that was then aged in unlined wooden casks.
The beer was intended to be discarded after maturation. However, the workers at the distillery quickly began saving it for their own use, and eventually it was launched commercially by Innis & Gunn Brewery. Since that time, many other craft brewers have begun experimenting with wood, especially oak.
Aging Beer for the Home Brewer
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Competition Styles
The BJCP defines a single style for wood-aged beers. The GABF, on the other hand, recognizes a wide range of styles of aged beer, both with and without a wood-aged character.
BJCP Style Guidelines
Wood-Aged Beer
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GABF Style Listings
Wood- and Barrel-Aged Pale to Amber Beer
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A wood- or barrel-aged beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood. This beer is aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Sour wood-aged beer, dark wood-aged beer (>20 SRM or 40 EBC) or higher alcohol wood-aged beer (>5% a.b.w. or 6.25% a.b.v.) of any color should be entered in one of the appropriate categories or subcategories shown below. The brewer should explain the special nature of the beer to allow for accurate judging. Comments could include: type of wood used (new or old, oak or other wood type), type of barrel used (new, port/ whiskey/ wine/ sherry/ other), base beer style or achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging. |
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Wood- and Barrel-Aged Dark Beer
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Any classic style or unique experimental style of dark beer can be wood or barrel-aged for a period of time in a wooden barrel or in contact with wood. For purposes of this competition entries in this subcategory should have color greater than 20 SRM or 40 EBC, but contain alcohol less than 5% a.b.w. or 6.25% a.b.v. This beer is aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Examples of wood-aged classic styles include but are not limited to Irish-style dry stout, robust porter, brown ale or other dark beer styles. Dark fruited or spiced beer would also be appropriately entered in this category. Sour wood-aged dark beers, and higher alcohol wood-aged versions of classic styles and higher alcohol beer styles with >5% a.b.w. or 6.25% a.b.v. (such as imperial stout, old ale or experimental styles for example) should be entered in other categories or subcategories shown below. The brewer should explain the special nature of the beer to allow for accurate judging. Comments could include: type of wood used (new or old, oak or other wood type), type of barrel used (new, port/ whiskey/ wine/ sherry/ other), base beer style or achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging. |
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Wood- and Barrel-Aged Strong Beer
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Any strong classic style or unique, experimental style of beer can be wood or barrel-aged for a period of time in a wooden barrel or in contact with wood. For purposes of this competition entries in this subcategory should contain greater than 5% a.b.w. or 6.25% a.b.v. They may have any range of color or other characteristics. This beer is aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Examples of wood-aged strong beer styles include but are not limited to imperial stout, double porter, triple pale ale or any other strong beer style that meets the criteria for alcohol content. Sour higher alcohol wood-aged beer (>5% a.b.w. or 6.25% a.b.v.) of any color should be entered in the appropriate category shown below. The brewer should explain the special nature of the beer to allow for accurate judging. Comments could include: type of wood used (new or old, oak or other wood type), type of barrel used (new, port/ whiskey/ wine/ sherry/ other), base beer style or achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging. |
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Wood- and Barrel-Aged Sour Beer
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A wood- or barrel-aged sour beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a natural acidity induced by bacteria or other microbe. This beer is aged with the intention of imparting the particularly unique character of the wood, the micro flora present in the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Usually bacteria and/or “wild” yeast fermentation contributes complex esters and results in a dry to very dry beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of acidity, complex esters and new beer with wood and/or barrel flavors. The brewer should explain the special nature of the beer to allow for accurate judging. Comments could include: type of wood used (new or old, oak or other wood type), type of microbial contribution, type of barrel used (new, port/ whiskey/ wine/ sherry/ other), base beer style or achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging. |
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Ale or Lager Aged from 12-24 Months
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These are beers aged for over one year, and up to two years. A brewer may brew any type of beer of any strength and enhance or change its character with extended and creative ageing conditions. Entries in this category will exhibit a very broad range of characteristics; these beers might have high hopping rates, roast malt content (in some darker examples), high alcohol content and/or complex herbal content. Some acidic beers may develop attributes that are enhanced with extended ageing. These beers should exhibit positive attributes of ageing, such as slight oxidation, roundness or smoothness in styles where appropriate. These beers should not exhibit unbalanced attributes of ageing, such as over-oxidation or stale character, or unpleasant yeast characteristics such as excessive autolysis. For the purposes of this competition, beers in this category may be aged in any type of food grade vessel, although beers that exhibit attributes resulting from ageing in wood should be entered in the wood- and barrel-aged categories. The brewer should provide the classic style or experimental nature of the beer being aged, as well as the kind of material in which the beer was aged or other information describing the ageing process. Beer entries not accompanied by this information will be at a disadvantage during judging. |
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Ale or Lager Aged from 25-48 Months
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These are beers aged for over two years, and up to four years. A brewer may brew any type of beer of any strength and enhance or change its character with extended and creative ageing conditions. Entries in this category will exhibit a very broad range of characteristics; these beers might have high hopping rates, roast malt content (in some darker examples), high alcohol content and/or complex herbal content. Some acidic beers may develop attributes that are enhanced with extended ageing. These beers should exhibit positive attributes of ageing, such as slight oxidation, roundness or smoothness in styles where appropriate. These beers should not exhibit unbalanced attributes of ageing, such as over-oxidation or stale character, or unpleasant yeast characteristics such as excessive autolysis. For the purposes of this competition, beers in this category may be aged in any type of food grade vessel, although beers that exhibit attributes resulting from ageing in wood should be entered in the wood- and barrel-aged categories. The brewer should provide the classic style or experimental nature of the beer being aged, as well as the kind of material in which the beer was aged or other information describing the ageing process. Beer entries not accompanied by this information will be at a disadvantage during judging. |
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Ale or Lager Aged from 49-72 Months
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These are beers aged for over four years, and up to six years. A brewer may brew any type of beer of any strength and enhance or change its character with extended and creative ageing conditions. Entries in this category will exhibit a very broad range of characteristics; these beers might have high hopping rates, roast malt content (in some darker examples), high alcohol content and/or complex herbal content. Some acidic beers may develop attributes that are enhanced with extended ageing. These beers should exhibit positive attributes of ageing, such as slight oxidation, roundness or smoothness in styles where appropriate. These beers should not exhibit unbalanced attributes of ageing, such as over-oxidation or stale character, or unpleasant yeast characteristics such as excessive autolysis. For the purposes of this competition, beers in this category may be aged in any type of food grade vessel, although beers that exhibit attributes resulting from ageing in wood should be entered in the wood- and barrel-aged categories. The brewer should provide the classic style or experimental nature of the beer being aged, as well as the kind of material in which the beer was aged or other information describing the ageing process. Beer entries not accompanied by this information will be at a disadvantage during judging. |
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Ale or Lager Aged More Than 72 Months
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These are beers aged for over six years. A brewer may brew any type of beer of any strength and enhance or change its character with extended and creative ageing conditions. Entries in this category will exhibit a very broad range of characteristics; these beers might have high hopping rates, roast malt content (in some darker examples), high alcohol content and/or complex herbal content. Some acidic beers may develop attributes that are enhanced with extended ageing. These beers should exhibit positive attributes of ageing, such as slight oxidation, roundness or smoothness in styles where appropriate. These beers should not exhibit unbalanced attributes of ageing, such as over-oxidation or stale character, or unpleasant yeast characteristics such as excessive autolysis. For the purposes of this competition, beers in this category may be aged in any type of food grade vessel, although beers that exhibit attributes resulting from ageing in wood should be entered in the wood- and barrel-aged categories. The brewer should provide the classic style or experimental nature of the beer being aged, as well as the kind of material in which the beer was aged or other information describing the ageing process. Beer entries not accompanied by this information will be at a disadvantage during judging. |
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