Does anyone else think barrel aged ipas are stupid?

Reads 3051 • Replies 58 • Started Saturday, August 16, 2014 2:08:43 PM CT

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Message StefanSD beers 2449 º places 57 º 19:00 Sat 8/16/2014 Originally posted by HonkeyBra Originally posted by TURDFERGUSON No double ipa is intended to age. basically barrel aging an ipa (Asssuming it’s bourbon as opposed to wine barrels) has the same affect as aging a double ipa. It ruins the hops. Remember when double IPAs used to turn into barley wines with a lil’ age on it? They still do. Trust me. I think the concept for BA DIPA’s is that the base malts with only a bittering charge are barrel aged. After the barrel aging is complete a late massive dry hopping takes place to reinvigorate the hoppy.
Message Travlr P beers 33920 º places 4607 º 19:05 Sat 8/16/2014 So you could barrel age almost any lightish beer, dry hop it and call it a BA DIPA?
Message HonusWagner beers 2248 º places 11 º 19:29 Sat 8/16/2014 http://www.ratebeer.com/beer/hill-farmstead-jimmy/179375/ I have to assume this is the highest rated BA Black IPA. I really want to try it but I cannot find any bottles that can be reasonably acquired.

Message StefanSD beers 2449 º places 57 º 19:33 Sat 8/16/2014 Originally posted by Travlr So you could barrel age almost any lightish beer, dry hop it and call it a BA DIPA? So it seems. Then you dip the cap in wax, call it a limited release and charge double.
Message brokensail P admin beers 21480 º places 1691 º 19:35 Sat 8/16/2014 I’ve had a few that I enjoyed, but as a rule I’m not a fan of the concept.
Message Travlr P beers 33920 º places 4607 º 19:37 Sat 8/16/2014 Originally posted by StefanSD Originally posted by Travlr So you could barrel age almost any lightish beer, dry hop it and call it a BA DIPA? So it seems. Then you dip the cap in wax, call it a limited release and charge double. I think we’ve had three of those tonight.
Message Brigadier P beers 4930 º places 334 º 19:53 Sat 8/16/2014 While we are on the subject what is the purpose of barrel aging most low gravity beers? Is there anything, other than perhaps sours, that can actually improve with a few months of time in oak (or whatever)? Specifically I am thinking of stuff like these http://www.ratebeer.com/beer/vintage-50-bourbon-barrel-aged-bitter-4/197743/ http://www.ratebeer.com/beer/rhinegeist-bourbon-barrel-uncle/273405/ http://www.ratebeer.com/beer/corner-pub-bourbon-barrel-blonde/66956/ Although I do have to admit this one does sound oddly appealing http://www.ratebeer.com/beer/madtree-gin-bourbon-barrel-aged-salazar/273066/

Message ohiobeer29 20:25 Sat 8/16/2014 Yes but everyone has their only tastes
Message jlruthven beers 612 º places 13 º 22:01 Sat 8/16/2014 I think I’m in the minority here regarding Founder’s Doom. Not stellar, but I really liked it. No kidding. In general, it just sort of boils down to branding and what you expect because of it. Oak-Aged Hatter, for example, is pretty good fresh, but it doesn’t scream "IPA" to me. It’s sort of an oaky, caramelly, hoppy strong ale. They’re fine. I’ll always try one from a brewery I trust.
Message Benzai beers 20020 º places 321 º 04:55 Sun 8/17/2014 Yes, it’s stupid