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For centuries beer was fermented, aged, shipped and served from wood barrels. During the 20th century, most industrialized breweries switched to metal kegs, fermenters and tanks. Only traditional Sour Ales were likely to still be aged in oak barrels deliberately infected with the microorganisms that give them their distinct character.

In recent decades, however, American craft brewers began aging some of their beers in used bourbon barrels as a means of deriving more complex flavors from the barrels and their previous contents. Rye whiskey, rum, tequila, and even some wine and sherry barrels are now being used in this way.

For the most part, a barrel aged version of a beer will be a fuller flavored version of the base beer. Due to the extra time, expense and experimentation involved, barrel aged beers are typically sold at a premium and are frequently in short supply.

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Alvinne Cuvee d'Erpigny Pedro Ximenez 11.2 oz Item 7215

Alvinne Cuvee Freddy 11.2 oz Item 7216

Alvinne Sour'ire de Mortagne 11.2 oz Item 7252

Alvinne The Oak Melchior Special Edition Pur Sang 16.9 oz Item 7251

Bink Winterkoninkske Grand Cru (American Oak) 2015 25.4 oz Item 7193

De la Senne Bruxellensis Reserva 25.4 oz Item 7234

De Ranke Back to Black 25.4 oz Item 7213

Het Nest Dead Man's Hand Imperial Stout 11.2 oz Item 7226

La Trappe Quadrupel Oak Aged Ale 12.7 oz Item 4157

Straffe Hendrik Xmas Blend 25.4 oz Item 7238

Struise Rio Reserva Quadrupel Ale 11.2 oz Item 7194
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