Barrel Aged IPAs/DIPAs?

Given how much of the hop flavor in IPA is due to dry-hopping, I really don't see why a barrel-aged IPA or DIPA couldn't have the same hop presence as any other IPA or DIPA. Barrel age for whatever time you want, dry-hop it a few days before bottling, and you're set.

If anything it's the other end of the process---huge early-additions---that works poorly with barrel. Or at least with spirit barrels...nothing worse than a bitter American-style barleywine clashing with whiskey flavors.

 

Night Shift and Bissell Brothers recently released a brett-fermented IPA aged in red wine barrels and dry hopped named The Nature of the Experiment. I wish it was regularly available.

 

Doom was dry hopped after aging, it was better on aroma than other BA IPA, but still was lacking to me.

 

Being from Virginia, have you had Hoplar from Hardywood? I like White Oak a lot but I think I prefered Hoplar.

Another excellent example of the BA IPA.

 

Why would you age them further? So the hops fade and it's just a barrel aged beer?

 

Doom was the best one I've had. I actually enjoyed it a lot even though I was initially skeptical. I'm not opposed to them, but I definitely understand why we don't see many.

 

I've got many fresh hop/wet hop IPAs to get through first. I figured they would hold a little longer. Point taken tough.

 

21st Amendment Hop Crisis is aged on oak spirals and is a worthy representative of the style.

 

Mmm...malty.

 

I know Arrogant Bastard isn't a barleywine, but hop bitterness clashing with the whiskey is exactly what I got from that beer.

 

I really enjoy some barrel notes on stouts, barely wines, scotch ales, and saisons.

I also really enjoy a good fresh hoppy ale.

I do not enjoy them together.

#sushinachos

 

I tried Super Doozy from Mothers brewing a few months ago and it was pretty good.

 

Clown Lounge from Karbach is aged in Red Wine Barrels