No-cellaring-required Barrel-aged Beers

While plenty of barrel-aged beers can stand up to cellaring, most drink great right out of the gate. Here are some of our favorites that need no additional time in the cellar.

Cantillon Lou Pepe Gueuze (Anderlecht, Belgium) Any of the Lou Pepe series (Gueuze, Kriek, or Framboise) are fantastic when fresh but also age extremely well.

Firestone Walker §ucaba (Paso Robles, California) Drink this dry English-style barleywine upon release in January each year (but buy an extra bottle to enjoy with some age on it).

Hair of the Dog’s Adam from the Wood (Portland, Oregon) The dark fruit notes in Adam from the Wood are evident upon release—no need to wait.

Fiftyfifty Brewing’s Eclipse (Truckee, California) Enjoy fresh to experience the different barrel characters before age transforms it.

Cascade Brewing’s Sang Noir (Portland, Oregon) The intensity of the cherries can decline over time so enjoy upon release.

Anchorage Brewing’s A Deal With the Devil (Anchorage, Alaska) You might think this 17%+ barleywine could use time to mellow, but its rest in Cognac barrels makes it a fantastic sipper.

Rodenbach Vintage (Roeselare, Belgium) Rodenbach pasteurizes their beer (so it won’t grow any more sour over time). Drink now for the brightest, clearest sour notes.

Firestone Walker Parabola (Paso Robles, California) There is never a bad time to open a bottle of Parabola, whether fresh or cellared.

Pelican Pub & Brewery’s Mother of All Storms (Pacific City, Oregon) A bourbon barrel-aged English barleywine, MOAS is smooth and balanced from the start.

Fremont Brewing Company’s Bourbon Barrel Abominable (Seattle, Washington) Roast and chocolate notes balance the alcohol heat perfectly, even when fresh.