Barrel Aged IIPA's?

I don't care for them. I've had BA Torpedo, both on tap and cask. They were horrible IMO. I also had a BA i/pa (I don't recall which one) from 3F which I poured out. Gross.

For my taste, IPAs just don't benefit from aging, especially in a barrel. Stouts/porters, of course. Brown ales, yes! IPAs, IIPAs, PAs no.

 

Spot on, Mate.

 

I remember being excited for Doom and just not liking it. Hardywood BA DIPA is decent. I've had a few others, and given the sample size, I won't be going after the style anytime soon.

 

I would like to try one just to say I have, but that goes for lots of things

 

Isn't Barrel Aged IIPA an oxymoron?

 

I liked Doom , I thought it worked well

 

http://www.beeradvocate.com/beer/profile/26753/85655/


the Hardywood DIPA is really smooth and nice actually. I think they only put it in barrels for 12 weeks. Also the brewery calls it a DIPA but to me it is more of a Belgium.

the other good one is Burton Baton
http://www.beeradvocate.com/beer/profile/64/18862/
Again not a classic DIPA put in a barrel but a mix of Old ale and DIPA barrel aged. Again smooth and wonderful IMO.

 

I drank my final bottle of Doom last night just to get it out of the cellar fridge to help make room for more beer. I wasted that fridge space for that beer. It certainly was not a drain pour, but I definitely was not excited about it.

 

Wouldn't Burton Baton fall in the vicinity of this category?

 

Came here to say this, a little time but not too much, in a fresh oak, cedar or ? barrel knocks some "softness" on the mouthfeel into a good IPA. I think some of the better ones at this, Hitachino Nest IPA and Burton Baton*, show how broad a malt profile can be and still get a good effect from wood that has never had any spirits in them. Palo Santo from DFH and Fanboy from Elevation are another examples of an ale done this way. I have had a few more, Torrey Pines IPA, Rumble from Great Divide, but more names escape me at the moment,...

*Burton Baton is a blend, but I am sure it is/was at one time? blended with the old ale spending a few weeks in a wood barrel.

 

Bourbon barrel aged Torpedo is really good. They also dry hopped it after the barrel which turned out wonderful.

 

I love Knee Deep but thought Hop-De-Ranged was just not that amazing. Good, but could've been better. Even less interested in a barrel aged version. That just sounds gross.

Not really a "barrel" but it ages on oak. You're not gonna get any of that liquor type flavor. Usually just some wood and smokiness.

 

Yeah- I guess it depends on how broadly you approach it, but to me it's in the same family.

The old Ballantine was stored in wood tanks as well, and the new version mimics that aspect by running the beer through wood staves. The edges are definitely smoothed out in a fairly unique way, and some wood appears in the finish, while the main thrust of the beer is IPA all the way. English style IPAs seem to take to the wood/barrel better than American ones.

 

Hop-De-Ranged could probably benefit from a barrel. That had to be the sweetest IIPA I've ever had.

 

Well DIPA is a nebulous category - I'm gonna include other pale ales (most in the 9+ abv range).

I've found quite a few to my liking...

• Doom, a true DIPA, which has been mentioned - retired
• Curieux, from Allagash, a bourbon barrel tripel
• Golden Delicious, from Captain Lawrence - an apple brandy barrel "American" tripel
• Burton Baton, also already mentioned, whatever style it is...
• Oak Aged Unearthly, from Southern Tier, also an actual DIPA
• I'm not sure if Rumble is barrel aged or aged on oak chips, or even how much of a diff that necessarily makes, but I'll mention it here - from Great Divide, an American IPA - oh, and tis only a 7.1% abv
• Rum Barrel Golden Ale from Evolution, categorized here as an American strong ale - probably retired
• Hop God, from Nebraska Brewing, is deemed a Belgian IPA but carries a 9.3 abv, aged in French chardonnay barrels
• Rockmill's Cask Aged Tripel, aged in whiskey barrels - probably retired
• I think all the St. Bretta witbiers are aged in or on something, too, but they are all moderate abv beers (5.5%)

Drink without prejudice: don't shy away from beers that challenge style boundaries or expectations.

 

FOUNDERS DOOM <3

 

I had Hop Anomoly on draft last night that I swear was wood barrel aged like their bottles....

http://www.beeradvocate.com/beer/profile/16504/56953/

http://www.beeradvocate.com/beer/profile/16504/51319/

 

Foothills did Ba Hoppyum and a Ba Seeing Double, both were bourbon bombs, the IMO the base beer as irrelevant and undistinguishable. Interesting though and a way to hide a bad base beer.

 

While I can think of maybe one brew that I didn't mind, this is one style that I personally feel does not belong in a barrel by any means.

 

Is this what you were referring to?

http://www.beeradvocate.com/beer/profile/29003/133072/

I don't have much interest in BA beers period, especially not BA hoppy beers. No thanks.