BJCP 2021 / 33A
Wood-Aged Beer
A base style enhanced by wood, smooth and well aged.
- Ages well
- specialty beer
- wood
Serve: 50 to 55F, Snifter or tulip
The BJCP gives no fixed numbers. OG and ABV are typically above the base style, FG and IBU follow the base, and color is often darker.
Taste it in order
Aroma
12 pts- Low to moderate wood
- Vanilla, caramel or cocoa from toasted or charred wood
- Sometimes a distinct variety of wood
- Vague
- Oaky
- Better
- Wood with vanilla
- Best
- Low-moderate toasted oak with vanilla and caramel over the base beer, no fresh-cut sawdust
Appearance
3 pts- Often darker than the base style
- Clear
- Head near the base style's
- Vague
- Dark
- Better
- Deeper than the base
- Best
- Base color deepened by toasted or charred wood, clear, head like the base style
Flavor
20 pts- Wood flavor with possible varietal character
- Vanilla, caramel, toffee, coffee or chocolate from toast and char
- Wood supports the base
- Vague
- Oaky
- Better
- Oak with vanilla
- Best
- Moderate oak and vanilla over the base beer's malt, wood tannin in check, finish smooth
Mouthfeel
5 pts- Wood tannin adds body and dryness
- Some astringency is acceptable
- Little to no tartness
- Vague
- Dry
- Better
- Smooth with light tannin
- Best
- Body supported by oak tannin, dry finish, slight grip that stays smooth
Overall Impression
10 ptsLifts it
- Wood that supports the beer
- Smoothness
Drops it
- Fresh-cut sawdust
- Harsh tannin
Writing tip
Describe the wood in detail. Example: 'Toasted oak and vanilla over caramel malt, tannin gentle, smooth finish.'
Pour these
- Double Barrel AleFirestone WalkerOak-aged pale ale
- Yorkshire StingoSamuel SmithAged strong ale with wood
- Aged PalePetrusOak-aged sour brown
Often confused with
- 33B Specialty Wood-Aged BeerSpecialty Wood-Aged Beer carries traces of a spirit or wine
- 28B Mixed-Fermentation Sour BeerMixed-Fermentation Sour is defined by acidity and funk
Fine here
- Astringent: Some tannin from wood is accepted
- Oxidized: A gentle sherry note from age
Ruinous here
- Astringent: Harsh, drying grip
- Sour/Acidic: Infection from the barrel
- Musty: Moldy cellar
Style names, numbers and vital statistics follow the BJCP 2021 beer guidelines. Descriptions and example choices are our own. Check a beer is still made before you hunt for it.