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.”
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