Over the last year, I’ve had the opportunity to work with some outstanding homebrewers on some barrel projects. Basically, we get 10 or so people to each brew a batch(es) of a particular beer, then we get together to siphon it into a bourbon barrel. The beer then ages over a month to many months, changing in character and gaining oak and bourbon flavors. So far I’ve reaped the benefits of a baltic porter and an imperial IPA.