Commercial Barrel-Aging

Learn why different bourbon and whiskey barrel char levels changes how the oak interacts with beer, cider, mead and other brews aging inside the barrel.

Good barrel-aged beer can raise a brewery’s profile within the local and broader craft beer communities. The practice can also transform a brewer’s career.

Oak is loaded with flavors. Whether it's American or French-sourced oak will determine what flavors will be imparted on a beverage during barrel-aging.

The most popular used barrels for barrel-aging are bourbon and rye whiskey barrels, which can accentuate and add flavors to many beers and other beverages.

Introducing: Barreled in Bond and Barreled in Bond Brulée, a barrel-aged beer collaboration between Whiskey Hill Brewing Company and Midwest Barrel Co.

One way to make sure a used whiskey, bourbon or wine barrel won't leak is to pressure test. Here are two methods of checking pressure and the tools needed.

Craft brewers, winemakers, mead makers and other barrel-aging pros use a Vinnie nail, a small to medium stainless steel nail to sample from barrels.

Mead is having a moment thanks to the rise of craft meaderies such as Superstition Meadery, which is leading the way in barrel-aged mead.

Ricky Cervantes of Foreign Exchange Brewing Co. is making a name for himself and the brewery in Chicago's craft beer scene with barrel-aged beers.