Aged Beer

From recipe design and ingredient choices to barrel-aging, blending, and packaging, River North founder Matt Hess and head brewer Matt Malloy share the methods and philosophy behind their unusually robust and flavorful award-winning beers.

The team at Revolution in Chicago blends two threads of barrel-aged barleywine to produce their heralded Straight Jacket. Here’s a recipe for one of those threads, plus all the info you need to make the other one—or to make an unblended version.

From Bottle Logic founder and brewmaster Wes Parker, here’s a homebrew-scale recipe for their beloved barrel-aged, vanilla-laced imperial stout.

This version of the award-winning yet ever-evolving oak-aged Brett beer from Alesong Brewing & Blending in Eugene, Oregon, includes Citra hops and several different grains—but it welcomes your own spin.

Moor Beer’s Old Freddy Walker is among the most acclaimed strong ales in the United Kingdom, often medaling among the barleywines and old ales that compete for Champion Beer of Britain. Its brewer, however, hails from California. Here, Moor owner and head brewer Justin Hawke explains how Moor and Freddy came to be—and he offers advice on brewing a great old ale.

SB stands for “stout base.” With thanks to Bluewood Brewing owner-brewer Cam Lund, this is a homebrew-scale recipe for one of five base imperial stouts that they use for their blending stock.

Thanks to Gabe Fletcher of Anchorage Brewing for this homebrew-scale recipe of his coveted barleywine. Despite its gravity, this is a simple recipe. The biggest challenges are in the process—specifically, adequate fermentation and patient barrel-aging.

It can be difficult to find new ways to innovate. That doesn’t mean breweries aren’t trying. Building on a tradition of taking beer past its existing boundaries, some brewers are exploring the oceans, forests, and beyond.

Time is a transformative ingredient in wood-aged beer. Neil Fisher of WeldWerks Brewing shares what he’s learned about making beers that stand up to extended aging.

There’s a lot of beer in a lot of wood these days. How do you know what rises above the masses? Ask a brewer. We asked a few of our favorite brewers and brewing professionals to share their recommendations on wood-aged beers.

When it comes to barrels, brewers generally agree that the right beer to stand up to the assertive flavors of bourbon is a stout or porter. However, that doesn’t mean they are the best styles for other spirits.

This carrot-seed ale uses just the seed heads and gives a hint of carrot and a layer of apricot.

Roasted carrots added to the fermentor impart sweet and caramelly character to this saison while the ginger adds a hint of spice.

Not only is basil extremely aromatic, but it also lends both a spicy edge and a sweet finish to beer—hops-like without the extra bitterness

Plan Bee Farm Brewery’s Evan Watson has provided this recipe for their farmhouse ale with dandelions and honey. He says, “If you’re crazy like me, [you can] cultivate a yeast via generations of starters and raw honey. Happy Brewin’.”

Take advantage of those fallen leaves and fresh carrots to try your hand at brewing a beer with foraged ingredients.