oak cubes/spirits - aging beer

[Iliff Avenue Brewhouse]

What would be the protocol for a beer style that is usually best fresher but has been aged on oak with spirits? I have no experience with this but will be doing a BGSA with white oak and tequila. Is this something that is best left to age for a bit? Most people recommend drinking BGSA reasonably fresh but I was assuming it would need at least a couple of months to sit. Any thoughts?

 

[Nosybear]

BGSA?

 

[thunderwagn]

Belgian strong ale maybe?

 

[Iliff Avenue Brewhouse]

Belgian golden strong ale. Sorry thought the acronym was more we’ll known.

 

[Noah Lee]

I love my BGSA and reckon it would be fine if aged for a couple of months providing your coldside DO was low. Don't believe it needs oak and tequila though! Soak your oak in the tequila and throw a depth charge in your glass if you must.

 

[Iliff Avenue Brewhouse]

I love my BGSA and reckon it would be fine if aged for a couple of months providing your coldside DO was low. Don't believe it needs oak and tequila though! Soak your oak in the tequila and throw a depth charge in your glass if you must.

Thanks for the advice on the aging. Guess I'll have to do the obvious thing and just taste it from time to time...