THREE BARREL-AGED BEAUTIES TO TRY

packaging. Pabst Blue Ribbon 1844 retails for US$44 (S$63), while the Utopias can go up to US$200. But you’re not just paying for a prettier bottle. There’s a lot of extra work involved when it comes to ageing pretty much anything.

First of all, every cask is different and there’s no saying how much flavour one is going to impart over the other. Blending all of them to create a coherent flavour profile will depend on the skill of the brewmaster. All of this takes time and, more obviously, space. Barrels are not easy to make and therefore expensive to purchase and are also difficult to clean. Not to mention the time taken to craft these beers could have been used to produce regular brews that would sell much faster.

“The most common style of beer that’s barrel-aged are darker beers such as stouts. They have

Moa Imperial Stout

This beer is comparable to the excellent wines New Zealand produces. The stout is, in fact, aged in Pinot Noir barrels and has an almost uncanny resemblance to the actual wine. www.trilogiesofbeers.com

Hitachino Nest Extra High (XH)

This Belgian-styled dark beer from Japan shows off its cultural origins by having been aged in shochu casks for three months. It has a light, yeasty aroma that follows with avours of melon and malts. www.craftbeer.sg

Mikkeller It’s Alive (Chardonnay Barrel Aged with Mango Edition)

Dark beers and stouts may be the go-to choice for barrel-ageing but it’s certainly not the rule. This American wild ale has a fresh and fruity character that comes with some tartness and dry sweetness from the cask. www.brewerscraft.com.sg more complex f lavour, lots of coffee and chocolate notes and low carbonation. Start with these,” advises Utama. “Take note that these beers can go up to 10-per-cent alcohol (by volume) and above, so drink them like you’d drink wine and use a brandy (snifter) glass. It’s great to pair these with cheese, fine chocolates or even oysters. Another point to take note is these beers are usually better consumed at cellar temperature (18 to 20 degrees Celsius). To appreciate how the beer opens up as the temperature increases, pop it open chilled and let the beer warm up and sip over the next 30 minutes, you’ll see how the aroma becomes more complex and the flavour evolves.”

So if you’re willing to let nature have a hand in making your brewski, we guarantee you’ll be having barrels of fun. ≠

Every cask is different and there’s no saying how much flavour one is going to impart over the other.

In 1994, Samuel Adams founder Jim Koch became the first brewer in the US to age a beer in barrels that have been used for other alcoholic beverages.