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a Beer style we present in our series...

Wood- and Barrel-Aged Sour Beer episode 2

Color: Varies with underlying style and can be hybrid beer styles, are categorized as Experimental
influenced by the color of added fruit(s) if any Beer Versions made with fruit(s) will exhibit
a ributes of wood-aging, acidity and those added
Clarity: Varies with underlying style fruit(s). Compe on organizers may choose to create
subcategories for Wood-aged sour beers made with
Perceived Malt Aroma & Flavor: Varies with fruit or other ingredients. When using these
underlying style guidelines as the basis for evalua ng entries at
compe ons, brewers may be asked to provide
Perceived Hop Aroma & Flavor: Varies with supplemental informa on about entries in this
underlying style category to allow for accurate evalua on of diverse
entries. Such informa on might include the
Perceived Bi erness: Varies with underlying style underlying beer style upon which the entry is based,
or other informa on unique to the entry such as
Fermenta on Characteris cs: Typical of underlying length of me aged, type of wood or barrel, age, char
style of sour beer being aged level or previous liquids held by the wood, micro flora
present if known, other ingredients or other
Body: Varies with underlying style processing which influence perceived sensory
outcomes.
Addi onal notes: These are any tradi onal or
experimental style of lager, ale or hybrid beer aged in Alcohol by Weight (Volume) Varies with style
Hop Bi erness (IBU) Varies with style
either a wooden barrel or in contact with wood, and
Color SRM (EBC) Varies with style
exhibi ng acidity derived from exposure to bacteria. See Copyright-note on page 57
These beers are aged in the presence of microflora
(either present in the wood or introduced at some
me in the brewing process) with the inten on of
introducing sourness to the beer. These beers are
aged with the inten on of developing unique
a ributes imparted by the wood and/or by liquids
that had previously been stored in contact with the
wood. Wood aging does not necessarily impart wood
flavors but does result in dis nc ve sensory
outcomes. Used sherry, rum, whiskey, tequila, port,
wine and other barrels are o en used, impar ng
complexity and uniqueness to a beer. A balance of
aroma, flavor and mouthfeel results from the
marriage of new beer with a ributes imparted by the
wood or barrel, and with sourness and/or other
a ributes derived from bacteria. These beers may or
may not have Bre anomyces character. For purposes
of compe on, entries made with fruit are
categorized as Fruited Wood-Aged Sour Beer. Entries
made with spices are categorized as Herb/Spice
Beers. Entries made with combina ons of and or
fruit(s) and or spices and or other ingredients, and
which therefore represent combina ons of mul ple