Beer trend: Wine-barrel aging

More and more U.S. brewers are experimenting with “wine-barrel-aged” beer, said Christopher Staten in Draft Magazine. Their aim isn’t to convert wine drinkers; they’re trying to create more complex beer tastes using barrels that winemakers typically discard after only two or three agings. For now, all brewers are on a learning curve, but some are achieving interesting effects. Just don’t expect any of these beers to taste like wine.

Nebraska Hop God Chardonnay barrels give this hoppy beer a “fruity swallow with smooth oak notes.”

Allagash Interlude A swim in merlot and Syrah oak give this beer “spicy, earthy notes alongside rich plum.”

Grand Teton Tail Waggin’ Double White Ale A four-month soak in chardonnay barrels gives this ale “sweet, fruity pear scents and a gentle astringency.”