There is a lot to love about the obsession brewers have with barrels. Over the last 25 years, having a “barrel program” for American brewers has become a badge of honor and expected by consumers. Seeing a rack (or more) of barrels in a brewery these days is commonplace, but the liquid itself is not.
Wooden barrels, sometimes American oak, sometimes French, can be sourced from any number of locations. However, the traditions of the bourbon industry, where barrels are only used once, have aided brewers the most. The inclusion of imperial stouts, barleywine, Belgian-style ales or lagers in these barrels usually change the whiskey flavor enough that
