{"id":194,"date":"2015-12-23T19:10:39","date_gmt":"2015-12-24T00:10:39","guid":{"rendered":"http:\/\/newsinteractive.post-gazette.com\/beerme\/?p=194"},"modified":"2015-12-23T16:38:19","modified_gmt":"2015-12-23T21:38:19","slug":"barrel-aging-wood-make-that-beer-even-better","status":"publish","type":"post","link":"https:\/\/newsinteractive.post-gazette.com\/beerme\/allegheny\/barrel-aging-wood-make-that-beer-even-better\/","title":{"rendered":"Barrel-aging wood make that beer even better"},"content":{"rendered":"

\"wood<\/a><\/p>\n

If you leave a liquid inside a wood barrel long enough, magical things can happen.<\/p>\n

This isn’t a secret. Vintners from from France to California and distillers from Scotland to Kentucky couldn’t do without the wood casks; their wines and whiskeys wouldn’t be the same without them.<\/p>\n

These days, those wine and whiskey barrels often end up in the hands of craft brewers, who cherish them for the same reason — months inside a barrel will impart similar flavors the beer wouldn’t have otherwise. And yes, that means oaky notes or tannins from the wood, and additional layers from the booze that was left behind. Aging a stout in a bourbon barrel? You’re going to notice hints of that whiskey in your glass. And setting aside that same beer in barrel that was used to age pinot noir means you’re likely to find tastes of fruit alongside the beer you’re expecting.<\/p>\n

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