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Wood Beer - Wood-Aged Beer


A harmonious blend of the base beer style with characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced and well-aged.

Flavor Profile: Varies with base style. Wood usually contributes a woody or oaky flavor, which can occasionally take on a raw "green" flavor if new wood is used. Other flavors that may optionally be present include vanilla (from vanillin in the wood); caramel, butterscot

Ingredients: Varies with base style. Aged in wooden casks or barrels, or using wood-based additives (wood chips, wood staves, oak essence). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experi

BJCP Style Guide

Top 10 Wood-Aged Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Kentucky Bourbon Barrel Ale
7.5 gal 8.28% 18.72 1.082 1.019
All Grain 4699
The Chocolate Dragon
5.5 gal 9.03% 48.13 1.084 1.016
All Grain 3814
Rye Wine
5 gal 12.61% 76.97 1.112 1.027
All Grain 2971
Dark Sour
3.25 gal 8.48% 9.43 1.071 1.006
All Grain 2637
Burbon County Clone
5.5 gal 14.8% 45.07 1.139 1.026
extract 2424
DQYDJ Barleywine
19.5 L 10.66% 70.34 1.096 1.022
All Grain 1626
regruit
120 gal 5.61% 0 1.052 1.009
All Grain 1514
RIS Barrel project 2016
5 gal 8.52% 126.08 1.092 1.027
All Grain 1439
Dark Star Lake
5.5 gal 11.12% 51.09 1.113 1.028
All Grain 1311
ABNORMAL STOUT
5.5 gal 10.18% 82.79 1.107 1.029
All Grain 1196

Newest Wood-Aged Beer Recipes

Title Size ABV IBU OG FG Color Method Views
BBA
5 gal 6.73% 41.63 1.062 1.011
All Grain 243
Block Party 2023 Ale
5.5 gal 7.97% 33.18 1.079 1.018
All Grain 100
Goose Island Bourbon County Stout
11 gal 15.08% 136.78 1.145 1.031
All Grain 493
Kettle Soured Rye Ale 22
11 gal 5.79% 21.92 1.055 1.011
All Grain 368
Oak Aged Black Lager
4 gal 10% 34.46 1.090 1.014
All Grain 366
Big Stout
5.5 gal 11.62% 71.33 1.120 1.032
BIAB 941
GIBCS 014
3.5 gal 12.87% 65.54 1.125 1.027
BIAB 417
Kettle Soured Barrel Aged Rye Ale 21
11 gal 6.8% 15.82 1.058 1.006
All Grain 581
GIBCS 013
4 gal 13.02% 56.52 1.127 1.028
BIAB 545
"The Showdown" Oak Aged Cherry Sour
5.75 gal 7.00682% 0 1.061 1.008
BIAB 1127

Fermentables Used In Wood-Aged Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
US - Pale 2-Row 23 US Grain base malt 1.8°L
37 65% 32% - 85%
American - Chocolate 17 American Grain roasted malt 350°L
29 4% 1% - 8%
Caramel / Crystal 60L 17 Grain crystal malt 60°L
34 5% 2% - 17%
Flaked Oats 11 Adjunct raw 2.2°L
33 6% 2% - 10%
American - Roasted Barley 11 American Grain roasted malt 300°L
33 5% 2% - 16%
Munich - Light 10L 8 Grain specialty malt 10°L
33 24% 7% - 78%
American - Caramel / Crystal 120L 8 American Grain crystal malt 120°L
33 3% 2% - 5%
United Kingdom - Maris Otter Pale 6 United Kingdom Grain base malt 3.75°L
38 59% 32% - 84%
United Kingdom - Black Patent 6 United Kingdom Grain roasted malt 525°L
27 2% 1% - 4%
American - Caramel / Crystal 80L 6 American Grain crystal malt 80°L
33 3% 1% - 6%

Hops Used In Wood-Aged Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Magnum 12 15 53% 33% - 100%
Nugget 8 14 40% 19% - 100%
Willamette 7 4.5 28% 6% - 50%
Cascade 7 7 22% 6% - 43%
Columbus 6 15 38% 10% - 100%
East Kent Goldings 6 5 32% 20% - 78%
Citra 5 11 19% 11% - 33%
Galena 4 13 34% 20% - 50%
Northern Brewer 4 7.8 30% 19% - 71%
Fuggles 4 4.5 41% 33% - 64%

Steeping Grains Used In Wood-Aged Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Carapils (Dextrine Malt) 2 American Grain crystal malt 1.8°L
33 14% 12% - 17%

Yeasts Used In Wood-Aged Beer Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 10 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 4 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Lallemand - LALBREW┬« NOTTINGHAM HIGH PERFORMANCE ALE YEAST 4 Lallemand Ales Medium High 80% 50°F 72°F
Fermentis - Saflager - German Lager Yeast W-34/70 3 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Imperial Yeast - A10 Darkness 3 Imperial Yeast Ale Medium 71% 62°F 72°F
White Labs - British Ale Yeast WLP005 2 White Labs Ale Medium High 70.5% 65°F 70°F
White Labs - California Ale Yeast WLP001 2 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 2 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - British Ale 1098 2 Wyeast Ale 0.1 Med-High 74% 64°F 72°F
Wyeast - London Ale 1028 2 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F

Other Ingredients Used In Wood-Aged Beer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 9 Water Agt Boil 24% 7% - 66%
Gypsum 8 Water Agt Mash 6% 0% - 45%
Lactic acid 7 Water Agt Mash 82% 53% - 100%
Irish Moss 6 Fining Boil 32% 7% - 87%
Baking Soda 5 Water Agt Sparge 8% 0% - 36%
Calcium Chloride (dihydrate) 5 Water Agt Mash 17% 0% - 67%
Epsom Salt 3 Water Agt Sparge 0% 0% - 1%
Yeast Nutrient 3 Other Boil 33% 12% - 75%
Wyeast - Beer Nutrient 2 Other Boil 20% 7% - 33%
Calcium Chloride (anhydrous) 2 Water Agt Mash 0% 0% - 0%

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