‘Best’ of the barrel-aged beers

Beer aging in barrels

Hey, I think this barrel-aged beer thing has some traction. Festivals earlier this month in Chicago and the Bay Area and judging that accompanied them give us a shopping list . . . of sorts. Looking for these beers, many of which are sold only on draft and all of which are packaged in small amounts, feels a little like chasing ghosts.

You’ll find the results of the 5th Annual Festival of Wood and Barrel-aged Beer here. And West Coast Barrel Aged Beer Festival here.

The Chicago festival attracted 80 beers from 29 different breweries, representing 10 states.

Rock Bottom Restaurant & Brewery in Chicago won BOS for the second straight year (and third time in five years) with Clare’s Thirsty Ale, an Imperial Stout aged nine months on raspberries in a bourbon barrel. Flossmoor Station Restaurant & Brewery won runner-up BOS again. This time with Wooden Hell, an English-style barley wine aged in a Woodford Reserve barrel.

New Belgium Brewing swept the wild ales category, with La Foile capturing the gold. La Foile also won gold in California.

Old Woody Barleywine from Schooner’s Brewery won BOS in California, followed by two beers from Lost Abbey. “It was so tough, I don’t think we’ll have judging next year, just a people’s choice,” Bistro owner Vic Kralj said told Bill Brand.

Firestone Walker Fine Ales won the People’s Award with Parabola Imperial Oatmeal Stout, one of the components in Firestone 10 released last year and in the soon-to-be-released Firestone 11.

Two other beers brewed for blending &#151 called Rufus and Bravo; isn’t it a little strange they come up with cool names for the parts and rather plain ones for the final beers? &#151 won medals in Chicago. I think those two will also be part of Firestone 11.

Details about that soon. I promise.